Best Pumpkin Pie
The Eagle Brand® perfect Pumpkin Pie recipe is my family’s favorite holiday dessert! I made just a few simple tweaks to make it taste truly incredible. It’s the only one you’ll ever need and the most wonderful finish to a delicious Thanksgiving meal!
The famous Eagle Brand® Pumpkin Pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top! I’ve just slightly tweaked the spices and used pumpkin pie spice instead of the individual spices, ginger and nutmeg.
In my opinion, there’s no need to recreate the wheel when something is already perfect! I really wanted to share it here, though, because everyone needs to try this pumpkin pie recipe. Plus, I want my website to be an online cookbook for my kids, so when they want to make a favorite recipe, they can easily find our family recipes.
The photos don’t lie – this pie is perfect. Most of the time we use a refrigerated pie crust, because while my homemade pie crust is wonderful, there’s no time for that during the holidays.
First time ever making a pumpkin pie: it was so easy yet such an amazingly delicious result. Best pumpkin pie ever!!!
— Lisa
Nothing says welcome home for the holidays like a big slice of homemade pumpkin pie!
When it comes to Thanksgiving dinner, we always serve up the classics like broccoli rice casserole, turkey, cornbread dressing, pecan pie and of course best pumpkin pie recipe from scratch! It’s just one of those must-have recipes to make during the holidays.
This classic dessert starts out with a delicious homemade pie crust that’s tender and flaky. The luscious pumpkin pie filling is rich and creamy with just the right amount of sweetness and warm spices.
A big dollop of whipped cream makes this dessert the perfect ending to a holiday meal!
Ingredients needed
This pie recipe requires just 6 ingredients – all pantry staples. Here’s the lineup and a note about each one:
- Pie crust. I like to use my favorite easy homemade pie crust recipe to make this pie, but a store-bought pie crust works as well.
- Pumpkin puree. I recommend a 15-ounce can of Libby’s pumpkin puree. Be sure to use pure pumpkin puree and not pumpkin pie filling, which has sugar and spices added to it. The only ingredient you should see on the back label is pumpkin.
- Sweetened condensed milk. This is the only sweetener in the recipe, so be sure that you don’t grab “unsweetened” or evaporated milk by mistake.
- Eggs. You’ll need 2 large eggs to give the pumpkin filling the perfect creamy smooth texture.
- Spices. We’re using ground cinnamon and pumpkin pie spice to give this pie that cozy, comforting spicy flavor we all know and love! See below for a pumpkin pie spice sub.
- Salt. Just a touch of salt balances out the sweetness and really brings out the pumpkin flavor.
Pumpkin spice substitute
You can substitute the pumpkin pie spice with 1/2 teaspoon ginger, 1/2 teaspoon ground nutmeg and 1/8 teaspoon cloves. Be sure to still add the 2 teaspoons of cinnamon.
Pie crust
Every pie deserves a tender, flaky, delicious pie crust. My homemade pie crust is made with just 4 ingredients and it turns out tender, flaky and so delicious. It’s easy to make and only takes about 20 minutes hands-on time. Click here for all of my tips and tricks!
For this pie recipe, you will need to par-bake (blind bake) the pie dough for 10 minutes. This term simply means to bake the pie crust for a short amount of time before adding the filling. Blind baking isn’t necessary for every pie, but I recommend doing it for this recipe to ensure that the bottom of the crust stays nice and crisp.
Once you have the pie crust dough in the pie dish and have pricked holes in the dough with a fork, you’ll want to place parchment or aluminum foil over the crust, then fill the empty pie crust with the weights, beans or rice. I really like using these pie weights. They are inexpensive and work great. You’ll need two packs for a standard pie crust recipe.
Once the pie crust has baked for 10 minutes, carefully remove the parchment paper and pie weights. Set the crust aside while you make the filling.
How to make this recipe
Pumpkin pie filling is super easy to make. You basically just stir all of the ingredients together and pour it into your crust. If you’ve got the time, I highly recommend heating the pumpkin puree and spices before mixing everything together (see my pro tip below). However, you can totally just whisk the ingredients together. Your filling will still be delicious!
- Whisk ingredients. Stir together the pumpkin, sweetened condensed milk, eggs, spices and salt together in a large bowl until smooth.
- Bake. Pour the pumpkin filling into the crust in a pie pan and bake at 425ºF for 15 minutes. Cover the crust edges with foil or a pie crust shield. Reduce oven temperature to 350ºF and continue baking 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean.
- Cool slowly. When it’s done baking, turn off the oven, open the door slightly, leave the pie in the oven to cool for an hour or so. Once the pie comes out of the oven, let it cool on a wire rack on the countertop for a good two to three hours.
- Chill. After it’s completely cooled, place it in the fridge for about 4 hours before slicing and serving (overnight is best).
- Serve. Enjoy with whipped cream, and add any other garnish you’d like. Sugared cranberries or some chopped pecans would be fun and festive!
Baking tip
To give this pumpkin pie the best homemade taste, heat the pumpkin and spices. It’s easy, in a medium saucepan over low heat, stir together the canned pumpkin puree, spices, and salt. Let this mixture cook, stirring frequently for just about 5 minutes. Pour the mixture into a mixing bowl and let it cool before adding the condensed milk and eggs. This will make the pumpkin taste so much fresher and intensify the flavor of the spices.
Expert tips
A few notes for delicious pumpkin pies every time!
- Follow the recipe. For best results, I highly recommend following the recipe and using the exact ingredients I’ve listed. And, again, be sure you’re using “sweetened” condensed milk and canned pumpkin puree (containing only pumpkin in the ingredients).
- Covering cracks. If the top of the pie ends up cracking, despite not overcooking and letting the pie cool slowly in the oven, no big deal. That’s what whipped cream is for – it’s easy to cover up any little imperfections with a sweet dollop of whipped cream or Cool Whip!
- Make ahead. Pumpkin pie is a great dessert to make ahead of time because it’s tastier once the flavors have a chance to blend and the pie is chilled in the refrigerator.
- Room temperature pie. Pumpkin pie does need to be refrigerated, to stay fresh. However, if you prefer room temperature pumpkin pie, simply remove your pie from the fridge during the meal, so that when you’re ready for dessert, it’s ready to eat.
Frequently asked questions
The canned pumpkin pie filling that you’ll see at the grocery store, contains extra ingredients like sugar, spices, and thickeners. Pumpkin pumpkin puree only contains pumpkin.
Pumpkin pie has been a Thanksgiving staple since the early 18th century. It’s said to symbolize abundance and celebration.
To avoid cracks in your pumpkin pie, be sure to bake it at the right temperature and for the right amount of time. Once done, the center of the pumpkin pie will have a slight jiggle, but it definitely will not appear wet. It will set as it cools. Also, allow it to cool slowly. When the pie is done baking, turn the oven off, crack open the oven door and leave the pie inside to cool for an hour or so.
Variations
I adore this pie recipe as-is, but there are different ways to add new flavors to this classic dessert! Here are a few of my favorite ideas:
- Crust. Instead of a flaky crust, use a homemade (or ready-made) graham cracker crust. Homemade graham cracker crusts are super easy and taste way better, in my opinion. Here’s my recipe – Homemade Graham Cracker Crust.
- Pecan streusel topping. Add pecan streusel to the top of the pie for a Pecan Streusel Pumpkin Pie. Yum – a combination of my two favorite desserts!
- Sour cream topping. Instead of using whipped cream or Cool Whip, try this sour cream topping. Combine 1 1/2 cups sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Add a spoonful or spread over your cooled pie.
- Chocolate glaze. Melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in a small saucepan over low heat. Drizzle over the baked pie.
Storing recommendations
- Storing leftovers. This is a custard pie, so leftovers will need to be refrigerated. Either cover the remaining pie with plastic wrap or transfer to an airtight container and store in the refrigerator for up to about 4 days.
- To freeze. Pumpkin pie actually freezes really well, up to 3 months. Make sure to let it cool completely, then wrap it tightly with plastic wrap, then in aluminum foil, and store it in a large freezer bag. Thaw overnight in the refrigerator before serving.
More pumpkin dessert recipes
- Best Pumpkin Bread
- Pumpkin Bars
- No-Churn Pumpkin Ice Cream
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin Cheesecake Bars
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Pumpkin Pie
Ingredients
- 1 pie crust, homemade or store-bought, unbaked
- 1 15 ounce can pumpkin puree, about 2 cups (Libby's brand is recommended)
- 1 14 ounce can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat oven to 425 degrees F. Poke fork holes in the bottom and sides of your crust. Place parchment or aluminum foil over the crust, then fill the empty pie crust with pie weights, beans or rice. I really like using these pie weights. They are inexpensive and work great. You’ll need two packs for a standard pie crust recipe. Cook the crust for 10 minutes.
- While crust is pre-cooking, whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. See alternative instructions for heating the filling in recipe notes, below.
- Pour filling into crust. Bake at 425 for 15 minutes. Cover crust edges with foil or a pie shield. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean.
- Once cooked, turn off the oven, open the door slightly, leave the pie in the oven to cool for an hour or so. Pumpkin pie is best served nice and chilled. Once the pie comes out of the oven, let it cool on the countertop for a good two to three hours. Then, place it in the fridge for about 4 hours before slicing and serving (overnight is best). Garnish as desired. Store leftovers covered in the refrigerator for up to about 4 days.
Notes
- Pumpkin. Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer.
- Spices. You can substitute the pumpkin pie spice with 1/2 teaspoon ginger, 1/2 teaspoon nutmeg and 1/8 teaspoon cloves. Be sure to still add the 2 teaspoons of cinnamon.
- Heating pumpkin filling. To give this pumpkin pie the best homemade taste, heat the pumpkin and spices. It’s easy – in a medium saucepan over low heat, stir together the canned pumpkin puree, spices, and salt. Let this mixture cook, stirring frequently for just about 5 minutes. Pour the mixture into a mixing bowl and let it cool before adding the condensed milk and eggs. This will make the pumpkin taste so much fresher and intensify the flavor of the spices.
- Storing. Pumpkin pie is best served chilled. Once the pie comes out of the oven, let it cool on the countertop for a good two to three hours. Then, place it in the fridge for about 4 hours before slicing and serving (overnight is best). This is a custard pie, so leftovers will need to be refrigerated.
- Freezing. Pumpkin pie freezes well, up to 3 months. Make sure to let it cool completely, then wrap it tightly with plastic wrap, then in aluminum foil, and store it in a large freezer bag. Thaw overnight in the refrigerator before serving.
- Make ahead. It’s best to begin the pie crust the night before (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. Cover and refrigerate overnight. No need to bring to room temperature before baking.
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BEST Pumpkin Pie Ever….!!!
Thank you so much! Glad you enjoyed!
Do I still need to poke holes in a store bought frozen pie crust for my pumpkin pie. You also recommend using weights and baking 10 minutes. Do I need to do all these steps for a store bought frozen pie crust.
I would follow the same steps for a store bought crust. Let it thaw and then follow the steps, so that the pumpkin filling doesn’t make it soggy.
The perfect pumpkin pie. Classic and delicious.
Really tasty and easy to make. My family raved about it!
First time ever making a pumpkin pie: it was so easy yet such an amazingly delicious result. Best pumpkin pie ever!!!