Any time I can make a recipe from only Aldi ingredients, I’m in! This pumpkin pie recipe made with just seven ingredients has quickly become a family favorite. If you’re looking for a simple dessert than you can whip up in just a few minutes, this Aldi pumpkin pie recipe has you covered!
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Why We Love Aldi
Most weeks, we get all the groceries we can from Aldi, then shop around for whatever ingredients Aldi doesn’t carry. Even though they don’t have everything, Aldi is totally still our favorite grocery store for most of the staples. It’s cheap, has great products, and is SO easy to shop through because everything is right there! It’s so nice not having 1,000,000 choices and just being able to make our way through quickly and grab what we need.
Aldi Pumpkin Pie
Pumpkin pie is one of our family’s all-time favorite desserts, and I love that we can make the best pie from just Aldi ingredients! Actually, even though pumpkin pie is most popular during the holiday season, I usually keep a can of pumpkin pie filling, a can of sweetened condensed milk, and a pie crust in the pantry all year long. They last for at least a couple of years, and if you have those, all you need is a few simple pantry staples to make the rest of the pie.
If you have some vanilla ice cream or some whipped cream in the freezer, pumpkin pie is the perfect dessert to whip up quickly if you have surprise guests or just want to make a spur-of-the-moment delicious sweet treat.
Creamy, rich, homemade pumpkin pie just does not even compare to store-bought pumpkin pie no matter what. But the fact that this Aldi classic pumpkin pie recipe is so easy and can all be bought from our favorite grocery store makes it a definite winner!
Whether you’re preparing for Thanksgiving dinner or looking for an easier alternative for apple pie, this quick and easy recipe is a must try.
Here’s what you’ll need to make the perfect pumpkin pie:
- Baker’s Corner 100% pure pumpkin. Aldi sells both a 15-oz can that makes one, 9″ pie, and a larger can in case you want to go for two pies right away! If you don’t have an Aldi near you, you can also get a very similar product from Great Value brand at Walmart.
- Sweetened condensed milk. Some people like to substitute evaporated milk or even egg nog. See the FAQ below for instructions on how to substitute other ingredients for sweetened condensed milk.
- 2 large eggs. Farm fresh eggs always make the richest, most nutrient-dense pie if you can get them! Of course, you can use Aldi eggs, too!
- Stonemill pumpkin pie spice. THIS ingredient is what totally streamlines this recipe! Aldi’s pumpkin pie spice includes all of my all-time favorite spices: ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Aldi only sells this as a seasonal item, so if you can’t find it, feel free to substitute the individual ingredients, of course! This combined spice shaker is also great to have around for recipes like apple crisp, chai, and so much more.
- Salt. Regular table salt or pretty much whatever salt you have on hand will work just fine for making the perfect pie!
- Pure vanilla extract or imitation vanilla. This just adds a little extra richness and flavor to your pie!
- 1 Baker’s Corner graham cracker pie crust. Aldi sells a 9″ graham cracker crust that I personally think is sooo much better than using a pastry shell for your pie. Remember that pumpkin pie only needs a bottom shell – no top shell! (If you don’t like crust at all, you can try a crustless pumpkin pie, but be ready for a little more work!)
How to Make Pumpkin Pie
Pumpkin pie is SO easy, you can whip it up in less than 10 minutes, easily. It does take some time to bake and cool, but as long as you plan in advance, it takes almost no work!
Step 1: First, preheat your oven to 425°F.
Step 2: While the oven is preheating, add the pure canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice (or separate spices – ground cinnamon, ground ginger, ground nutmeg, and ground cloves), salt, and vanilla to a large bowl. Whisk them together until the mixture is smooth and there are no clumps.
Step 3: Set your unbaked graham cracker crust on a baking sheet and our your pumpkin pie mixture into the crust. It will likely completely fill your crust (if not be a tablespoon or two too much!), so pour carefully! Using the baking sheet underneath will help ensure that any spills don’t get all over your oven.
Step 4: When the oven is preheated, carefully put your baking tray on your wire rack (without letting the pie spill over!) and bake for 15 minutes. After 15 minutes, reduce the temperature to 350°F and continue baking for 30-40 more minutes, until the pie is set and not jiggly. It should be golden brown. Be careful not to overcook, or your edges will start browning too much.
Step 5: Cool and serve! The best way to enjoy pumpkin pie is with whipped cream or a scoop of vanilla ice cream!
How to Enjoy Pumpkin Pie
There is much debate about the best way to enjoy pumpkin pie! Some like it cold, others like it warm, and others prefer it at room temperature.
No matter your personal preference, pumpkin pie is always delicious with whipped cream or ice cream and a warm cup of coffee.
The fact that pumpkin pie is most often served cold also makes it a super easy make-ahead recipe for Thanksgiving. You can make your pumpkin pie up to two days in advance and store it in the refrigerator. Then, just pull it out for your guests – no heating or oven space required.
(And leftover pumpkin pie is a great way to satisfy your sweet tooth without having to do any extra work to warm it!)
What if I can’t find pumpkin pie spice?
Pumpkin pie spice makes this recipe extra simple, but if you can’t find it, you can easily substitute with the simple pantry staples. Pumpkin pie spice is just ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
For this recipe, you can use 1 t. cinnamon, 1/2 t. ginger, 1/2 t. nutmeg, and 1/2 t. cloves to replace the pumpkin pie spices. (Feel free to adjust until you achieve the right amount of spices for your perfect pie – that’s the benefit of using them separately!)
Pumpkin pie spice is an Aldi product that’s only sold seasonally, so if you’re not making your pie during the winter holidays, you’ll probably need to use the individual spices or pick it up at a different grocery store.
Can you use fresh pumpkin instead?
If you want to make your own pumpkin filling instead of buying the pumpkin puree from Aldi, go for it! You can substitute the 15 oz of Aldi canned pure pumpkin for the same amount of real pumpkin (note: 15 oz is about 2 cups).
Simply slice your pumpkin, scoop out the pumpkin seeds, and cool the pumpkin until it’s soft. You can do this by roasting, boiling, steaming, or even microwaving it. You may need to use a food processor or blender to good a good, smooth pumpkin purée for your pie.
Although Aldi’s canned pumpkin is (very) good, there’s nothing like the real thing!
Is there sugar in pumpkin pie?
The only source of processed sugar in this pumpkin pie is in the sweetened condensed milk and the graham cracker crust.
If you don’t have sweetened condensed milk, you can substitute it for evaporated milk, coconut milk, or heavy cream in a 1:1 ratio. Then, add 3/4 cup white sugar or brown sugar (since these milk options are not sweetened).
Maple syrup is also a delicious substitute for sugar. When substituting maple syrup, you should use about 3/4 cup per 1 cup of sugar.
Can you freeze pumpkin pie?
Yes! Pumpkin pie freezes beautifully either before or after baking it. If it’s already baked, make sure to cool it completely before freezing.
To freeze, simply wrap your pie in plastic wrap, then add a layer of aluminum foil. Or, you can stick your whole pie in a freezer bag or another airtight container.
Frozen pies can be stored in the freezer for up to a month.
- 1 (15 oz) can pure pumpkin
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 1/2 teaspoons pumpkin pie spice (or substitute with cinnamon, ginger, nutmeg, and cloves)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 unbaked graham cracker crust
1. First, preheat your oven to 425°F.
2. While the oven is preheating, add the pure canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice salt, and vanilla to a large bowl. Whisk them together until the mixture is smooth and there are no clumps.
3. Set your unbaked graham cracker crust on a baking sheet and pour your pumpkin pie mixture into the crust. Pour carefully to avoid overfilling or splashing.
4. Bake for 15 minutes. After 15 minutes, reduce the temperature to 350°F and continue baking for 30-40 more minutes, until the pie is set and not jiggly. Avoid overbaking.
5. Cool and serve! The best way to enjoy pumpkin pie is with whipped cream or a scoop of vanilla ice cream!
If you can't find pumpkin pie spice, you can use you can use 1 t. cinnamon, 1/2 t. ginger, 1/2 t. nutmeg, and 1/2 t. cloves instead.
If you prefer to use fresh pumpkin, you can substitute the same amount (15oz) of cooked fresh pumpkin for the canned pumpkin.
See recipe notes in the blog post for substituting the sweetened condensed milk.
More Pumpkin Desserts
Can’t get enough pumpkin? Here are some more delicious pumpkin desserts to try this fall!