This is the Best Shortcut Pumpkin Pie Recipe that you need to save for your holiday baking. This pumpkin dessert recipe is easy enough thanks to a store-bought crust, and easy filling recipe.
Recipe last updated 8/13/2020
Pumpkin pie, apple, custard, and banana cream; I am surprised I haven’t turned into a piece of pie yet with all the baking I’ve done.
I guess you could certainly say that I have been on a fresh-baked pie kick lately. I have been trying to work on making my pies a heck of a lot neater looking, and it is a slow process but I am getting there!
This latest shortcut pumpkin recipe was doubled, but I’d love to share it with you today.
Soon, Halloween will be just another day past and you all are gonna want to head to the kitchen for some holiday baking. You might even want to turn those cute little porch pumpkins into pie.
Recently, I made some fresh pumpkin pies from my son’s pumpkin (a whole other story), but this recipe is a shortcut one so it is much easier!
Why this is the best shortcut pumpkin pie
I like to call this The Best Shortcut Pumpkin Pie Recipe because I used premade, refrigerated crust, and canned, evaporated milk, and pumpkin. I do have a Pumpkin Pie from Scratch recipe which is really good too, but for this recipe I wanted quick and easy.
Ingredients you’ll need
Canned Pumpkin- a 15-ounce can of pureed pumpkin (not pumpkin filling) is
Not big on canned goods? Me either, but for pumpkin pie I make an exception. I love this recipe because you only need sweetened condensed milk, canned pumpkin, eggs, pre-made dough and pumpkin pie spice-easy enough?
Plus, this time of year is perfect for getting these ingredients on sale!
My husband loves pumpkin pie so much so I like to make one every week because it really isn’t hard. I whip up the ingredients so fast, crimp my pre-made pie shell, and then make some foil strips to protect the crust from burning.
Pie shields are an important part of pie making because without them the outer crust can easily burn if it is exposed to the heat too long. We all know some pie fillings take longer than others so this ensures a deep golden brown crust but not a burnt one.
Best Shortcut Pumpkin Pie Ingredients
- 15 ounces of sweetened condensed milk
- 15 ounces of canned pumpkin
- 2 large eggs
- 1 tablespoon of Pumpkin pie spice
- 1 premade, refrigerated pie crust for 9″ pie pan
How to make pumpkin spice
If you do not have access to store-bought pumpkin spice, you can easily make your own. You will need the following spices for this pie.
- 1/2 tablespoon cinnamon
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp all spice
How to Shortcut Make Pumpkin Pie
Preheat oven to 425 degrees Fahrenheit.
Prepare your pie crust pan by gently inserting pie crust dough into the 9″ pie dish.
Crimp pie edges, and pierce the bottom of the crust with tiny fork pricks.
Mix all the above ingredients, and then pour into the pie shell.
Cook for 15 minutes at 425 degrees Fahrenheit.
Add a pie shield to protect crust from over browning. If you do not own a pie shield, you can make one from aluminum foil using strips, or by cutting out your own. Essentially, you just want to protect the crimped crust from over-browning.
Cook for another 35-40 minutes at a reduced temperature of 350 degrees Fahrenheit.
How to Make a Pie Shield
Cut a piece of aluminum foil that is large enough to cover the full pie.
Gently press it in half and cut out a large circle that is big enough to allow the center to cook.
Place foil cut out over the edges and gently crimp.
Allow to fully cool for 2 hours before cutting into it or adding any whipped cream.
This pumpkin pie can be stored in the refrigerator once cooled for up to 5 days (fully covered) for best taste. The crust will begin to get soggy on day 5.
How to Freeze Pumpkin Pie
Once baked, cool the pie completely. If freezing, it must be 100% cool before wrapping. Wrap in many layers of plastic wrap followed by an extra layer of foil to prevent freezer burn, or odors from seeping in.
I do not advise you to store your pie or any baked goods near frozen onions, fish or garlic. These offensive smells will make it taste AWFUL–been there, done that!
How to Thaw a Pumpkin Pie
Remove extra aluminum foil layer from the pie, and place on a plate in the fridge until thawed. This can take 8-12 hours.
Waring- your pumpkin custard surface will be blemished from the plastic wrap so be prepare to hide the spots with whipped cream. Once thawed, microwave to heat until warmed.
Add whipped topping & enjoy.
More dessert to bake this holiday season
Shortcut Pumpkin Pie Recipe
Equipment
- 9" pie dish
- electric hand mixer
Ingredients
- 14 oz sweetened condensed milk
- 15 oz canned pumpkin
- 2 eggs large
- 1 tbsp pumpkin pie spice
- 1 whole pie crust dough
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Prepare your pie crust pan by adding dough sheet to the pie dish. Press dough gently into the pie dish.
- Crimp the edges with your fingertips to make a gently pressed scalloped edge. Gently piece the bottom of the crust with a few holes.
- Mix the filling ingredients together until well combined.
- Pour pumpkin filling mixture into the pie shell.
- Bake at 425 degrees Fahrenheit for 15 minutes.
- Add the pie shield.
- Cook for another 35-40 minutes at a reduced temperature of 350 degrees Fahrenheit. Remove pie from oven once a toothpick inserted in the center comes out clean.
- Allow pie to cool for at least 2 hours before eating, or refrigerating.
Notes
- 1/2 tablespoon cinnamon
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp all spice
Sounds delicious to me. We ALWAYS have pumpkin pie for dessert when we host Thanksgiving.
This looks delicious- I think I’ll try this for the holiday this year! We did pumpkin cheesecake last year but it was pretty expensive and time consuming to make.
We have so much going on in my house on Thanksgiving, so this easy recipe would be a great break. It seems simple yet Delicious.
It is beautiful. Everyone loves a shortcut especially with such pretty results!
Ooh, I’m a sucker for anything with sweetened condensed milk in it! :) I don’t love pumpkin, but I’d definitely be willing to try this out!
What a great and simple recipe for making pumpkin pies. I know I’ll be baking a few of these this year. I can’t believe we are just four weeks away from Thanksgiving! :-o
What a gorgeous pie!!! I will be trying your shortcut for Friendsgiving next week!
My husband is going to love that I found that recipe. I may actually make him a pumpkin pie now!
Pumpkin pie is one of my all-time favorite desserts. Your pie looks delicious….I love the way you crimped the crust around the edges for a wonderful rustic effect.
OMGosh! Your recipe is very similar to mine except I add in a little extra cinnamon (I love cinnamon). My kids love pumpkin pie and I enjoy making it every year!
Yum, your pumpkin pie looks so good! I love trying new pumpkin recipes during the fall season.
Question,way did you like holes in crust if the filling is added without baking first,won’t the filling go through the holes?
I have never had the issue of filling leaking. It helps everything bake evenly.
Looks yummy and easy! But the 15 min cook time – even at 425 – worries me with the eggs in…. will definately try it though!
Hi, looks like you missed the second cooking stage. I have emailed you.
Thank you,
Amy