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Eagle Brand Pumpkin Pie

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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Course: Dessert
Cuisine: American
Keyword: easy pie, pumpkin pie, sweetened condensed milk, Thanksgiving dessert
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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.
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