Perfect Pumpkin Pie

Perfect Pumpkin Pie

1542
EAGLE BRAND(R) 0

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

Ingredients 1 h 10 m {{adjustedServings}} servings 379 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • 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.
Tips & Tricks
Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

How to Make Pumpkin Pie

Follow this quick and easy recipe for perfect pumpkin pie.

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Reviews 1542

  1. 2226 Ratings

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jdc4him
11/7/2007

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!

Dixie Chic
11/21/2006

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.

TaoWine
11/6/2005

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®