1- 2 - 3 Pumpkin Pie

Pat Duran


This is one of the best no fail pumpkin pie recipes ever. It is not overly sweet and makes for a great dessert for family and friends.This will freeze well. Thaw in refrigerator overnight; then at room temperature for about 20 miinuttes..Delicious...enjoy!


★★★★★ 2 votes

10 Min
55 Min


  • 15 oz
    can solid pumpkin
  • 2 large
  • 14 oz
    can sweetened condensed milk
  • 2 tsp
    pumpkin pie spices,or more
  • 1
    8-inch deep dish pie crust, unbaked

How to Make 1- 2 - 3 Pumpkin Pie


  1. Preheat oven to 425^.
    In a medium bowl beat the 2 eggs. Add the can of pumpkin.Mix and blend well. Add the can of sweetened condensed milk and spice. Blend and mix well. Pour into unbaked pie shell.
  2. Bake at 425^ for 15 minutes. Turn oven to 350^ and bake for 40 minutes or until knife inserted in center comes out clean. Remove and cool on wire rack.
  3. Serve with whipped topping or eggnog ice cream. Cover and Refrigerate any leftovers.

Printable Recipe Card

About 1- 2 - 3 Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American

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