Easiest, No-Crack Pumpkin Pie

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Pumpkin Pie is one of my favorite Holiday Desserts. This custard-style Pumpkin Pie will melt in your mouth.

I can’t wait for the Holidays. I love fall and winter! Let me say it again. I love fall and winter! At Thanksgiving, we do a big spread, and I mean big. That is what happens when nine people live on a farm together and four of them love to cook and entertain, and the other five love to eat. Among many other dishes, this Pumpkin Pie always makes an appearance.

This Pumpkin Pie is so incredibly easy, all you have to do is mix and pour! Plus, you will look like a total pro because all the eggs in it help to keep it from cracking in the oven. If for some reason it still cracks,  just top it with whipped cream BEFORE serving, and no one will be the wiser.

I like to make my own pie crust, but you can certainly use a store-bought crust. Once I have my pie crust ready to go and the oven heated I just add the ingredients one at a time to the bowl and mix well. I don’t add sugar because I use sweetened condensed milk and it saves me a step. It also keeps the pie from being too sweet. I don’t know about you, but I want to taste the pumpkin and not totally cover it up with sugar.

The spice will help bring out the flavor of the pumpkin and it is the game changer I think. It definitely enhances the taste of the pie.

Pour all the mixed ingredients into the pie crust and bake. After about 15 minutes you’ll want to reduce the oven temperature and let it cook out the rest of the way at a lower temperature. A knife inserted near the crust should come out clean when fully cooked.

To prevent the edges from burning, you can use foil around the edges or a pie crust protector which I like to do most times if I can remember.

Serve with whipped cream. Garnish with crystallized ginger.

Pumpkin Pie

This Pumpkin Pie is the only pumpkin pie recipe you'll ever need.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 1 9 " Pie Crust
• 1 15 oz Canned Pumpkin Use 100% pumpkin
• 1 8 oz Condensed Milk
• 3 lg eggs
• 1 tsp Pumpkin Pie Spice

Instructions

 

• Preheat oven to 425 degrees
• Combine all ingredients and mix well. I use a stand mixer or hand mixer to do this.
• Pour filling into pie crust shell. It will be liquidy. Tap out any air bubbles.
• Bake at 425 for 15 minutes and then reduce heat to 350 without opening the oven.
• Bake for 35-40 more minutes until the center is set.

Keyword christmas dessert, dessert, fall dessert, pie, pumpkin, pumpkin pie, thanksgiving dessert