4 Ingredient Pumpkin Pie

This is a yummy dessert that is so simple and very inexpensive to make. Plus most of the ingredients come from a can! Pies are a tradition in our house anytime around the holidays.

3 Ingredient Pumpkin Pie

4 Ingredient Pumpkin Pie


  • 1 – 30 oz.can of Libby’s Easy Pumkin Pie Mix
  • 1 – 15 oz. can of Nestle Carnation Evaporated Milk
  • 2 Large Eggs
  • 1 Unbaked pre-made 9 inch (4 cp volume) pie shell, or frozen ( if frozen no pie plate needed)
  • 1 ungreased pie plate (for non frozen pie shell)


  1. Preheat oven to 425 F for 15 minutes. Then reduce temperature to 350 F.
  2. Lay the pie shell in your un-greased pie plate. Be sure to push it down so it forms around the plate. (skip this step if using frozen pie shell and move on to step 2.)
  3. Mix together well pumpkin pie mix, evaporated milk and eggs.
  4. Pour into pie shell
  5. Bake for 50-60 minutes or until your knife comes out clean after checking center of pie.
  6. Once the pie is done baking cool for 2 hours preferably on a wire rack.
  7. Serve right away or refrigerate. We like ours cold topped with whipped cream.

Optional ideas:

Mini Pumpkin Pies

If you bought a pre-made unfrozen pie shell an it came with 2. I had some left over pie shell and used it to make Mini Pumpkin pies in a muffin pan. Just cut the shell into 6 pieces and form in muffin pan. Then add remaining pie mix to each shell and back at same temperature for 40 minutes.


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