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Ultra-creamy Eagle Brand pumpkin pie with sweetened condensed milk, warm spices, and a flaky crust. Foolproof, no cracks, and perfect for Thanksgiving.
Meet your new holiday hero: Eagle Brand Pumpkin Pie is the silky, spiced, sweet spot between classic tradition and modern ease. This sweetened condensed milk pumpkin pie delivers a custard that’s extra smooth, sliceable, and never dry. It’s wildly popular for Thanksgiving, Friendsgiving, and anytime you want a no-fuss dessert with bakery-level results. Ready to dive into the unique tricks (and pro tips) that make this Eagle Brand pumpkin pie recipe stand out? Let’s bake the best version on the internet.
What Makes This Eagle Brand Pumpkin Pie Special?
Why you’ll love it: This isn’t just any pumpkin pie with sweetened condensed milk — it’s engineered for creaminess, crack-free slices, and big fall flavor.
- No cracks, no stress: Smart bake temps and a gentle cool-down give you that glossy, custard-smooth top without a water bath.
- Ultra-creamy texture: Eagle Brand sweetened condensed milk adds body and silkiness you can’t get with evaporated milk alone.
- Flavor that pops: We bloom spices so your pumpkin pie spice tastes warm, cozy, and not flat.
- Reliable, tested method: Thoroughly tested bake times, an internal temp target, and visual cues for success on the first try.
- Flexible crust options: Use store-bought, homemade, graham cracker, or gingersnap crust — it all works.
- Make-ahead friendly: The custard sets beautifully overnight, making it perfect for Thanksgiving dessert planning.
Ingredient Notes
Before you shop: Here’s what you need for this Eagle Brand pumpkin pie recipe (no amounts here so you can skim fast):
- Pumpkin puree: Use 100% canned pumpkin, not pumpkin pie filling. Libby’s or your favorite brand both work.
- Sweetened condensed milk: Eagle Brand is classic and gives that signature creamy texture and balanced sweetness.
- Eggs: Room temperature for a smoother custard and even bake.
- Pumpkin pie spice: Or mix cinnamon, ginger, nutmeg, and cloves; add cardamom for a bakery-style twist.
- Vanilla extract: Rounds out the spice and pumpkin notes.
- Fine salt: Essential to wake up the flavors (don’t skip).
- Pie crust: 9-inch single crust, chilled. All-butter, shortening, store-bought, graham, or gingersnap.
- Optional upgrades: A splash of bourbon or maple syrup for depth; a touch of black pepper for warmth.
How To Make Eagle Brand Pumpkin Pie
Game plan: We’ll blind bake the crust (for crispness), whisk a silky filling, then bake low and slow for a no-crack finish. This sweetened condensed milk pumpkin pie is beginner-friendly but holiday impressive.
- Prep the crust: Place a chilled 9-inch crust in a pie plate. Dock with a fork. Line with parchment and fill with pie weights. Bake at 400°F until edges are lightly golden. Remove weights; bake a few minutes more to dry the bottom.
- Lower the rack: Position the oven rack to the lower-middle. Preheat to 425°F for the initial set, then you’ll reduce later.
- Bloom spices: In a small bowl, stir pumpkin pie spice with a splash of vanilla until fragrant. This wakes up the spices for bigger flavor.
- Whisk the filling: In a mixing bowl, whisk eggs until smooth. Add pumpkin puree, Eagle Brand sweetened condensed milk, bloomed spices, and salt. Whisk until velvety with no streaks.
- Strain for silk: For the creamiest texture, pour the filling through a fine-mesh sieve into a pitcher or bowl. It’s an extra minute for bakery results.
- Fill the crust: Pour the custard into the warm crust. Tap gently to pop surface bubbles.
- Bake then reduce: Bake at 425°F for 12–15 minutes to set the edges. Without opening the door, reduce to 350°F and bake 30–40 minutes more.
- Check doneness: The center should jiggle like jello, not slosh. Internal temp near 175°F at the center is a pro cue for custards.
- Cool gradually: Turn off the oven, crack the door for 10 minutes. Move to a wire rack and cool to room temp. This helps prevent cracks.
- Chill to set: Refrigerate at least 4 hours (overnight is best). Slice with a hot, dry knife for clean edges.
Pro Tips
- Shield the crust: Use a foil ring once the edges are golden so they don’t overbrown while the center finishes.
- Avoid overbaking: Overbaked pumpkin pie = weeping and cracks. Pull it when the center still trembles.
- Skip the water bath: With the temp drop and gradual cooling, you don’t need one for a smooth, no-crack top.
- Warm spices, bigger flavor: Lightly bloom spices with vanilla or warm them in the pumpkin on low heat for 1–2 minutes.
- Smooth operator: Straining the filling makes a noticeable difference in texture — worth it for holiday-worthy slices.
- Altitude savvy: At high altitude, bake a touch longer at 350°F and reduce initial 425°F time by a couple minutes.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Make it ahead: This Eagle Brand pumpkin pie recipe is a champion for prep. Here’s how to store and serve like a pro.
- Room temp (short term): Cool fully, then keep at room temperature up to 2 hours for serving.
- Refrigerator: Cover loosely and chill up to 4 days. The flavor deepens by day 2.
- Freeze whole: Freeze well-wrapped for up to 2 months. Thaw overnight in the fridge, then uncover to keep the crust crisp.
- Freeze slices: Wrap individually for easy dessert emergencies. Thaw in the fridge or warm gently.
- Reheat to serve warm: Warm slices at 300°F for 8–10 minutes, or briefly in the microwave at 50% power.
Variations & Substitutions
Make it yours: Whether you need dairy-free, gluten-free, or just a fun twist, these ideas keep the pie creamy and craveable.
- Gingersnap crust: Swap the pastry crust for crushed gingersnaps and butter for a spicy snap that pairs perfectly with pumpkin.
- Graham cracker crust: A classic, sweet base that holds up well to the custard.
- Gluten-free: Use a gluten-free pie crust or an almond flour press-in crust. Ensure spices are GF-certified.
- Dairy-free option: Use sweetened condensed coconut milk and full-fat coconut milk; the texture is lush and vegan-friendly.
- Maple-bourbon twist: Add a tablespoon of maple syrup and a teaspoon of bourbon for warmth and complexity.
- Crustless pumpkin pie: Bake the custard in a greased pie dish or ramekins; shorten bake time slightly.
- Mini pies or bars: Use a muffin tin (shorter bake) or make pumpkin pie bars in a square pan with a crumb crust.
- Extra spice: Add a pinch of black pepper or cardamom for a bakery-style signature note.
Final slice: This sweetened condensed milk pumpkin pie is proof that simple ingredients and a smart method make magic. It’s creamy, slice-stable, and tastes like the holidays — without the stress. If “best Eagle Brand pumpkin pie” is your goal, you just found it.
FAQ
Can I use evaporated milk instead of sweetened condensed milk?
You can, but it’s not 1:1. Evaporated milk isn’t sweet, so you’ll need to add sugar to balance it. For the creamiest texture and classic flavor, Eagle Brand is best.
Why did my pumpkin pie crack on top?
Overbaking or rapid cooling. Pull it when the center jiggles like gelatin and let it cool gradually. An internal temp around 175°F is your sweet spot for no-crack custard.
Do I have to blind bake the crust?
It’s not mandatory, but a short blind bake helps prevent soggy bottoms and keeps the crust flaky under the custard. I recommend it for a crisp finish.
How do I know the pie is done without a thermometer?
The edges should be set and the center should wobble slightly when you nudge the pan. If it sloshes, it needs more time; if it’s rigid, it went too far.
Can I make Eagle Brand pumpkin pie ahead of time?
Absolutely. Bake 1–2 days in advance, chill, and keep covered. The texture improves and the spices bloom — Thanksgiving hosting win.
How do I freeze pumpkin pie with sweetened condensed milk?
Cool completely, wrap in plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge and unwrap before serving so the crust stays crisp.
What should I serve with it?
Lightly sweetened whipped cream, a dusting of pumpkin pie spice, or a drizzle of warm caramel. Vanilla ice cream if you’re feeling extra.
Eagle Brand Pumpkin Pie
Ultra-creamy Eagle Brand pumpkin pie with sweetened condensed milk, warm spices, and a flaky crust. Foolproof, no cracks, and perfect for Thanksgiving.
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Servings: 8 slices
Equipment
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Aluminum foil or pie crust shield
- Cooling rack
Ingredients
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 15 oz pumpkin puree from 1 can
- 14 oz sweetened condensed milk from 1 can
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp fine salt
Instructions
- Preheat the oven to 425°F. Place a rack in the lower third of the oven. Set a baking sheet on the rack to preheat (this helps crisp the bottom crust).
- Whisk the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a bowl until completely smooth and evenly combined.
- Fit the unbaked crust into a 9-inch pie dish and crimp the edges. Pour the filling into the crust and smooth the surface. Place the pie dish on the hot baking sheet.
- Bake at 425°F for 15 minutes.
- Without removing the pie from the oven, reduce the temperature to 350°F. If the edge is browning quickly, shield it with foil or a pie crust guard. Continue baking 30 to 35 minutes, until the edges are set and the center still has a slight wobble. A knife inserted near the center should come out mostly clean.
- Transfer to a cooling rack and let cool completely at room temperature, about 2 hours. Refrigerate until chilled before slicing.
Notes
Make ahead: The pie can be baked 1 day in advance; cover and refrigerate. Storage: Keep leftovers covered and chilled for up to 4 days. Freeze slices well wrapped for up to 1 month; thaw in the refrigerator. Crust tips: For a crisper bottom, preheat a baking sheet and bake on the lower rack. If using a shallow standard crust rather than deep-dish, you may have a few tablespoons of extra filling. Spice swap: You can replace the individual spices with 1 3/4 tsp pumpkin pie spice. Doneness: Pull the pie while the center still jiggles slightly; overbaking can cause cracks.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Keep baking: Try my All-Butter Pie Crust for flaky layers, whip up a jar of Homemade Pumpkin Pie Spice, top slices with Stabilized Whipped Cream, or go no-bake with this No-Bake Pumpkin Cheesecake.
