Eagle Brand Pumpkin Pie
This creamy and spiced no-fail pumpkin pie features a rich filling nestled in a perfectly baked crust, perfect for fall gatherings or holiday celebrations.
Servings: 8
Ingredients
Pie Crust & Filling
- 1 9-inch unbaked pie crust store-bought or homemade
- 14 oz sweetened condensed milk from 1 can
- 1 cup pumpkin puree from 1 can
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves for a hint of extra warmth
- 1/2 tsp fine salt
Instructions
Preparation Steps
- Start by preheating your oven to 425°F. Place a baking sheet on the lower rack to help achieve a crisp crust.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, and all spices. Whisk together until it's a smooth mixture with no lumps.
- Carefully fit your unbaked pie crust into a 9-inch pie plate, crimping the edges if desired. Pour the prepared pumpkin filling into the pie crust, smoothing out the top.
- Place the pie on the preheated baking sheet and bake in the oven at 425°F for the first 15 minutes. After this, reduce the oven temperature to 350°F without opening the door.
- Continue baking for 30 to 35 minutes until the edges set but the center remains slightly wobbly. If the crust starts browning too quickly, tent it lightly with foil.
- Once baked, remove from the oven and let the pie cool at room temperature for about 2 hours. Then, refrigerate until chilled before slicing.
Notes
Serve with fresh whipped cream for an extra indulgent touch. This pie keeps well in the fridge for up to four days, making it great for make-ahead desserts!
This recipe is an original creation inspired by classic Eagle Brand Pumpkin Pie flavors. All ingredient ratios and instructions are independently developed.