Pumpkin Pie

The Eagle Brand® perfect pumpkin pie recipe is my favorite pumpkin pie recipe. 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!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 293

Author Kim

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.

Nutrition