Every Thanksgiving, it’s not the turkey or the stuffing or the potatoes that causes my family stress — it’s the pumpkin pie. It should be jiggly, but how jiggly? And what does it mean that it cracked in the oven? And do you think it has a soggy bottom? But not this year. We’re making the easiest pumpkin pie ever.

Why you’ll love easy pumpkin pie

What if I Need two pumpkin pies?

This recipe makes enough filling for one deep-dish pie shell. If you need two pumpkin pies, you’re in luck because most store-bought frozen pie shells are sold in packs of two! Double the filling ingredients (you can just buy one (29-ounce) can pumpkin puree instead of two smaller cans), pour into two pie shells, and bake.

Can I use pumpkin pie filling instead of puree?

Canned pumpkin pie filling is already spiced and sweetened, giving you less control over the flavor of your pie and likely resulting in one that’s way too sweet. For this reason, canned pumpkin puree (or homemade puree, if you want to put in the extra effort) is the preferred choice.

Easy Pumpkin Pie

Makes 1 pie; serves 8 to 10

1 (15-ounce) can pumpkin puree

1 (14-ounce) can sweetened condensed milk

2 large eggs

1 tablespoon pumpkin pie spice

1/4 teaspoon kosher salt

1 store-bought frozen unbaked deep-dish pie shell

Whipped cream, for serving (optional)

1. Arrange an oven rack in the lowest position and heat the oven to 425 F.

2. Place one frozen unbaked 9-inch deep-dish pie shell on a baking sheet.

3. Whisk one (15-ounce) can pumpkin puree, one (14-ounce) can sweetened condensed milk, two large eggs, 1 tablespoon pumpkin pie spice, and 1/4 teaspoon kosher salt together in a large bowl until combined. Pour into the pie shell.

4. Bake for 15 minutes. Without opening the oven door, reduce the oven temperature to 350 F. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes more. Let cool for at least two hours on the baking sheet. Serve immediately, or refrigerate until ready to serve. Serve with whipped cream if desired.

Recipe note: Leftovers can be stored tightly wrapped in the refrigerator for up to four days.

(Grace Elkus was the deputy food director for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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