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Perfect Pumpkin Pie

Eagle brand

"The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast."
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Ingredients

1 h 10 m servings 379 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 379 calories; 14.3 g fat; 30.5 g carbohydrates; 5.9 g protein; 64 mg cholesterol; 352 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 1965
  1. 2785 Ratings

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Most helpful positive review

Delicious! This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Heating the pumpkin puree up takes out the...

Most helpful critical review

Not impressed. I followed the recipe to the letter. A thick skin developed on top of the pie that ballooned in the oven. The end result looked like a shar pei. The pumpkin itself was mild in tas...

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Delicious! This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Heating the pumpkin puree up takes out the...

This is the best pumpkin pie recipe! I get rave reviews on it every year. I always use a ready-made graham cracker crust, and it comes out great. One suggestion is to let the pie cool on the o...

Outstanding Flavor and very easy to make. Two combinations I love. A very sweet pie, nice appearance, and make sure to top it off with whipped cream. This recipe is by far a 5 star!! Tip...

I have never made pumpkin pie before...us Australians don't eat pumpkin pie. But I am now a convert...you guys in the U.S of A are sooo clever. I want to make and eat pumpkin pie breakfast ...l...

This is a very tasty, traditional pumpkin pie. I used fresh pumpkin puree instead of canned pumpkin, which I would recommend because it is fresher and gives more texture. Also, if you are usin...

The easiest and best pumpkin pie I've ever made. I followed a suggestion that someone else had made and used 2tsp of pumpkin pie spice and 2tsp of ground cinnamon instead. The bottom of my cru...

This recipe was awesome !!! Stick with the other reviewers tips and us 2 teaspoons of McCormick's Pumkin spice instead of ginger and nutmeg, I also added one teaspoon of cinnamon and warmed up ...

Very good pie. I always have soggy crust so I Bake the crust a tad before putting the filling in, I also let the pie cool in the oven. I also like it a bit spicier so a little extra spice make...

I have been baking pies using this recipe for years, and the requests keep coming in for me to make more and more. My brother alone gets two - one to share with the family and one just for hims...