Perfect Pumpkin Pie

Sherry Hardage 0

I know this is from Eagle Brand condensed milk but for a wonderful variation I use whole coconut milk instead of the condensed milk and add about 1/2 to 2/3 cup of sugar. Plus I use a bit of powdered clove and cardamom with the other spices. It gives the pie a bit of an Indian flare, and my family loves it. For people on a diet, I bake it in custard cups without crust. You can top it with whatever you like, I love Blue Bell vanilla bean ice cream on mine.

Modified from: Perfect Pumpkin Pie


Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. 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. Cool. Garnish as desired. Store leftovers covered in refrigerator.
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