Go Back
Rich and creamy Eagle Brand Pumpkin Pie topped with whipped cream for Thanksgiving.

Eagle Brand Pumpkin Pie

A cozy dessert that is easy to make with a creamy texture and flavors reminiscent of the holidays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Holiday
Calories: 280

Ingredients
  

Pie Crust
  • 1 9 inch unbaked pie crust Store-bought is fine
Filling
  • 1 can pumpkin puree (15 oz) Use plain pumpkin puree, not pie filling
  • 1 can Eagle Brand sweetened condensed milk (14 oz)
  • 2 large eggs
  • 1 to 2 teaspoons pumpkin pie spice Or your own spice mix
  • 1/2 teaspoon cinnamon Optional, for extra warmth
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
—Advertisement—

Instructions
 

Preparation
  1. Preheat your oven to 425 F. Place your pie crust in a 9 inch pie plate if it is not already set in one, and place it on a baking sheet.
  2. In a large bowl, whisk the eggs until blended. Add in the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, salt, and cinnamon if using. Whisk until smooth.
  3. Pour the filling into the prepared pie crust, scraping out the bowl to ensure all of the filling goes into the pie.
Baking
  1. Bake the pie at 425 F for 15 minutes.
  2. Without taking the pie out, lower the oven temperature to 350 F and continue baking for another 30 to 40 minutes. The edges should be set with a gentle jiggle in the center.
Cooling
  1. Cool the pie on a rack for at least 2 hours before slicing.
  2. For cleaner slices, refrigerate after cooling, especially if serving later.
—Advertisement—

Notes

You can make this pie a day ahead as it improves in flavor after resting in the fridge. Ensure it's covered to prevent it from picking up other fridge smells.