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PUMPKIN PIE RECIPES

Perfect Pumpkin Pie

4.7 (3,562)

2,528 REVIEWS 768 PHOTOS

The one and only pumpkin pie! EAGLE BRAND

makes this traditional dessert the perfect
ending to a Thanksgiving feast. Garnish as
desired. Refrigerate le!overs.

Recipe by Eagle brand | Updated on November 19, 2022

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Prep Time: Cook Time:

10 mins 50 mins

Total Time: Servings:

1 hrs 8

Yield:
1 9-inch pie

Jump to Nutrition Facts

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We have over 130 recipes for homemade

pumpkin pie here at Allrecipes, but this recipe
takes the cake (or pie) with over 2,600 five-
star ratings. And it's proof that a good recipe
doesn't necessarily need to be a complicated
one — you get a great result with canned
pumpkin puree and store-bought pie crust. Of
course, you can customize it to suit your
preferences by using fresh pumpkin or a
homemade pie crust for that from-scratch
taste. Plus, it can be made ahead of time and
refrigerated (or frozen) until you're ready to
serve! Your search for the perfect pumpkin
pie ends here.

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PHOTO: DOTDASH MEREDITH FOOD STUDIOS

How to Make Pumpkin Pie

Here's what we love about this recipe: This
pie is incredibly approachable, even for
novice bakers. Of course, you can add to the
steps below by making your own pie crust,
blind baking your crust, etc., but the whole
process can really be boiled down to three
simple steps.

Step 1: Mix
Well, technically you'll first need to preheat
the oven. Then you can start by mixing all the
ingredients for your filling: pumpkin puree,
sweetened condensed milk, eggs, cinnamon,
ginger, nutmeg, and salt. Whisk it all together
until smooth.

Step 2: Bake
Pour the mixture into your pie crust (store-
bought or homemade is fine). Bake in the
preheated oven.

Step 3: Reduce Heat and Bake

Some More
Now you'll reduce the heat and continue to
bake. This helps the pie to cook evenly
without cracking. Once a knife inserted 1 inch
from the crust comes out clean, then it's
ready. The center should be just a little jiggly.
Let cool and serve, refrigerate, or freeze.
Really, that's it!

Do You Need to Blind Bake

the Pie Crust?
Blind baking refers to baking pie crust, either
partially or completely, without filling it. Why
would you do this? Pie with a custard-based
filling, such as pumpkin, generally requires
little oven time, which means you may want
to give your crust a bit of a head start to
ensure you don't end up with a raw, soggy
bottom.

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Several reviewers suggest blind baking the

pie crust in the recipe, particularly if you're
using a homemade pie crust. Learn step-by-
step how to blind bake a pie crust, whether
store-bought or homemade. If you're using a
frozen pie crust, you can o!en find
instructions for blind baking on the package.

Fresh or Canned Pumpkin in

Pumpkin Pie?

PHOTO: SARA TANE

Note that this recipe calls for canned

pumpkin, not "pumpkin pie filling," which is
already spiced. If you plan to use the spices
and sweeteners called for in this recipe, go for
unflavored canned pumpkin.

-11%

While there's no shame in using canned

pumpkin, some folks prefer the flavor and
satisfaction you get from using fresh
pumpkin. If that's you, use this recipe for
making pumpkin puree from scratch. A 1 ½-
pound pumpkin yields about 2 cups mashed
pumpkin, the same as a 15-ounce can of
pumpkin puree.

Can You Use Pumpkin Pie

Spice?
Several reviewers call out using ready-made
pumpkin pie spice — a combination of
ground cinnamon, ginger, allspice, nutmeg,
and sometimes cloves and mace — and
additional cinnamon in place of the spices
called for: "I followed a suggestion that
someone else had made and used 2 teaspoon
of pumpkin pie spice and 2 teaspoon of
ground cinnamon instead," says reviewer
Devin. Some folks prefer the taste of the
store-bought pumpkin pie spice to the
individual spices, but ultimately it's a matter
of personal preference (and convenience!).

-11%

Does Pumpkin Pie Need to

Be Refrigerated?
Yes, pumpkin pie needs to be stored in the
refrigerator as it is an "egg rich pie," according
to the USDA. Do allow your pie ample time to
cool before refrigerating it (this will also give
the filling time to set), but don't leave it out at
room temperature for more than 2 hours,
otherwise there's a risk of bacteria growth.
Pumpkin pie will last up to three to four days
in the fridge. If you plan to make pumpkin pie
in advance, we'd suggest making it one to
two days in advance and refrigerating — this
way you'll still have a couple days for
le!overs, too!

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Can You Freeze Pumpkin

Pie?
Custard-based pies freeze remarkably well, so
you can absolutely make pumpkin pie ahead
of time and freeze it for up to one month in
advance (hello, stress-free holidays). If you go
this route, we do suggest baking your pie in
an aluminum pie pan.

To freeze pumpkin pie, bake your pie and

allow it to cool completely. Then wrap it in
several layers of plastic wrap, and follow with
an additional layer of aluminum foil. Freeze
for up to one month. When you're ready to
serve, remove the aluminum foil and allow
the pie to defrost overnight in the refrigerator.

How to Make Whipped

Cream for Pumpkin Pie
Cracked pie? Whipped cream to the rescue!
Use homemade or store-bought whipped
cream with a sprinkle of cinnamon to cover
any imperfections on your pie. To make
homemade whipped cream, follow this top-
rated whipped cream recipe.

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Allrecipes Community Tips

and Praise
"Outstanding flavor and very easy to make.
Two combinations I love," says reviewer
TaoWine.

"I used fresh pumpkin puree instead of

canned pumpkin, which I would recommend
because it is fresher and gives more texture,"
suggests reviewer MadameD. "Also, if you are
using a homemade pie crust, I recommend
you bake it a tad before adding the filling."

Editorial contributions by Melanie Fincher

Ingredients

1 (15 ounce) can pumpkin puree

1 (14 ounce) can EAGLE BRAND® Sweetened

Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

1 (9 inch) unbaked pie crust

-11%

Directions

Step 1
Preheat the oven to 425 degrees F (220
degrees C).

Step 2
Whisk pumpkin puree, condensed milk, eggs,
cinnamon, ginger, nutmeg, and salt together
in a medium bowl until smooth. Pour into
crust.

Step 3
Bake in the preheated oven for 15 minutes.

Step 4
Reduce oven temperature to 350 degrees F
(175 degrees C) and continue baking until a
knife inserted 1 inch from the crust comes out
clean, 35 to 40 minutes.

Step 5
Let cool before serving.

I MADE IT PRINT

Nutrition Facts
(per serving)

379 14g
Calories Fat

31g 6g
Carbs Protein

Show Full Nutrition Label

Reviews (2,528)
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ADD RATING & REVIEW

4.7 out of 5

3562 Ratings

5 2830
4 463
3 147
2 46
1 76

Most helpful positive review

TaoWine

11/06/2005

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 isRead More
by far …
star!! Tips: I did not use the ginger nor the
Helpful (1,088)
nutmeg; instead I added 2 teaspoons of
"McCormik's Pumpkin Pie Spice" (which
includes: Cinnamon, Ginger, Nutmeg, and
Allspice),Most
alonghelpful critical
with the review of
1 teaspoon
cinnamon. My wife loved it but she thought
it needed more cinnamon. So I made the
mkecupcakequeen
next one with 2 teaspoons of cinnamon and
she loved it. If you11/14/2010
like a lot of cinnamon,
that's the way to go. For me, I preferred 1
Not impressed. I followed the recipe to the
teaspoon, but I'd eat it either way. Thanks
letter. A thick skin developed on top of the
EAGLE BRAND®
pie that ballooned in the oven. The end
Read More
result looked like a shar pei. The pumpkin…
itself was mild in taste and over baked.
Helpful (103)

Sort By: Newest

Allrecipes Member

11/22/2022

I do not understand how this recipe has 5 stars,

because it’s easy? I think the Libby pumpkin pie
version is better.

Helpful (0)

Gilchrist Dean

11/22/2022

Amazing

Helpful (0)

Allrecipes Member

11/22/2022

i gave you five stars for no reason lol

Helpful (0)

Tina Michelle

11/21/2022

This has become my "go-to" recipe for pumpkin

pie. I add a little allspice to mine, and I do blind
bake the crust for 8 to 10 minutes. Recommend for
anyone who wants an easy pie recipe. Great for
younger people, or new bakers.

Helpful (0)

Kathy

11/19/2022

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This came out perfect! The only thing I changed
was I put in two teaspoons of pumpkin pie spice
and one and a half teaspoons of cinnamon. I got