Easy-Peasy Pumpkin Pie

9 50 368
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 8
Easy-Peasy Pumpkin Pie
Health Highlights


1 crust large Pie crust, unbaked (Deep dish pie crust (or 2 regular crusts))
1 can (15oz) Pumpkin purée, canned (Use 16oz can if that's what you have available, or 2 cups fresh cooked and mashed pumpkin.)
454 gm Condensed milk, sweetened (1 16 oz can)
2 large egg Egg
1 tsp Cinnamon
1/2 tsp Ginger, ground
1/2 tsp Nutmeg, ground
1/2 tsp Sea Salt
16 tbsp Frozen whipped topping (Optional, for serving)


Preheat oven to 425°F. In a large bowl, with a mixer, combine all ingredients except the pie crust til they’re well combined. Pour into unbaked pie crust. (If you have a lil too much filling, you can use it in pancakes or another recipe.) Bake for 15 minutes. Reduce heat to 350°F; continue baking 35-40 minutes more, or til a knife inserted 1 inch from the edge comes out clean. Cool completely. When serving, garnish with whipped cream or as desired. Refrigerate leftovers.

*Note: I always cover my crusts with a crust protector to keep it from browning too much. If you don’t have any, just cover the crust loosely with aluminum foil. (Or do like my hubby did for me…cut a couple out of those “disposable” oven liners…they work perfect and can be reused!)


©Renee Norris All rights reserved.

Nutrition Facts

Per Portion

Calories 368
Calories from fat 133
Calories from saturated fat 67
Total Fat 14.8 g
Saturated Fat 7.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.8 g
Cholesterol 74 mg
Sodium 360 mg
Potassium 370 mg
Total Carbohydrate 52 g
Dietary Fiber 2.2 g
Sugars 36 g
Protein 7.8 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.1
Vegetables 0.8

Energy sources


Meal Type(s)