READY IN ABOUT 1¼ hrs

Perfect Pumpkin Pie

Sponsor

Read Reviews (1327)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 07, 2007

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 "canned" taste of the pumpkin and melds the spices together nicely. Then, pour the mixture out into another bowl, and let it cool a bit before adding the condensed milk and eggs. This little change makes the pumpkin taste much fresher! My family loves this recipe, and I use a ready-made graham cracker crust, so easy and so good!

—jdc4him

See full review »

Most Helpful Critical Review

Nov 17, 2010

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 taste and over baked.

—mkecupcakequeen

See full review »

1,891 Ratings

See other versions of this recipe!

Nov 21, 2006

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 oven rack, because it cools more slowly that way. If you take it out onto the kitchen counter, the filling sometimes cracks because of the cold air.

—Dixie Chic

See full review »

Nov 06, 2005

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!! Tips: I did not use the ginger nor the nutmeg; instead I added 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice), along with the 1 teaspoon of cinnamon. My wife loved it but she thought it needed more cinnamon. So I made the next one with 2 teaspoons of cinnamon and she loved it. If you like a lot of cinnamon, that's the way to go. For me, I preferred 1 teaspoon, but I'd eat it either way. Thanks EAGLE BRAND®

—TaoWine

See full review »

Oct 29, 2003

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 using a homemade pie crust, I recommend you bake it a tad before adding the filling. Otherwise, the crust will get mushy. I cooked my pie for almost an hour (cooking time varies)and then, cooked for 15 minutes on the very bottom rack to finish the cooking of my crust while also lightly browing the top of the pie. You end up with a perfectly spiced product, perfect with Thanksgiving and Christmas dinner (or anytime you crave it!).

—Madame.D

See full review »

Nov 20, 2006

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 crust was still a tad underdone so I would suggest pre-baking the crust for a bit.

—Devin

See full review »

Dec 17, 2006

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 ...lunch...and dinner !!! I can't believe we don't make this over here...I am going to make it for Christmas Day again for all our visitors...if i can keep my husband and myself away from the pies for just long enough to let the visitors have a slice or 2 each. WAY BEYOND YUMMY ...HEAVENLY and DIVINE are words that come to mind. I wonder if i should go down the street and buy another butternut pumpkin and make one more before Christmas Day...they say practise makes perfect lol. We don't have tinned pumpkin or pumpkin spice over here so I have to do everything myself...but maybe that makes it even nicer.

—Deeliteful

See full review »

Dec 14, 2006

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 makes it extra well for me (I like ground cloves in mine as well). I make extra filling and overfill deeper pans and bake the extra filling in oven with the pies for that special taste for the cook. Maple syrup also adds real nice flavor. How I make it depends on my mood. Often I make several and make one spicy and one not for different taste to please all.

—Kath

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Maple Walnut Pumpkin Pie

Streusel Topped Pumpkin Pie by EAGLE BRAND(R)

Pumpkin Pie Bars by EAGLE BRAND(r)

Harvest Pumpkin Tarts

Sweet Potato Pie from EAGLE BRAND(R)

Sweet Potato Pecan Pie by EAGLE BRAND(r)

Apple Pumpkin Desserts

Creamy Lemon Pie

Pecan Pie Bars

Peanut Butter Chocolate Pie

Nutrition

Calories
379 kcal
19%

Carbohydrates
30.5 g
10%

Cholesterol
70 mg
23%

Fat
14.3 g
22%

Fiber
3.3 g
13%

Protein
5.9 g
12%

Sodium
352 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Perfect Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 379
Calories from Fat: 128

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 5.8g 29 %
Cholesterol 70mg 23 %
Sodium 352mg 14 %
** Potassium 34mg < 1 %
Total Carbohydrates 30.5g 10 %
Dietary Fiber 3.3g 13 %
Protein 5.9g 12 %
Sugars 17.7g
** Vitamin A 158 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 12 %
** Thiamin 9 %
** Niacin 10 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.