Name: Perfect Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 (15 ounce) can pumpkin puree; 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk; 2 large eggs; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon ground nutmeg; 0.5 teaspoon salt; 1 (9 inch) unbaked pie crust

Cook Time: 50 minutes

This pumpkin pie recipe is a crowd-pleaser, with over 2,600 five-star ratings. Its proof that simplicity can yield incredible results. By using canned pumpkin puree and a store-bought pie crust, this recipe is both easy and delicious. However, feel free to customize it by using fresh pumpkin or a homemade crust for that from-scratch touch. You can even make it ahead and refrigerate (or freeze) until youre ready to serve. Your search for the perfect pumpkin pie ends here!

How to Make Pumpkin Pie:

This recipe is incredibly approachable, even for beginners. Here's a quick overview of what to expect:

Make the filling.
Pour the mixture into the crust.
Bake for 15 minutes, then reduce the heat and continue baking.

Step 1: Prepare the Filling

Start by whisking together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a medium bowl until smooth.

Step 2: Pour the Mixture Into the Crust

Once the filling is ready, pour it into your unbaked pie crust.

Step 3: Bake the Pie

Place the pie in the preheated oven at 425F (220C) and bake for 15 minutes. Then, reduce the oven temperature to 350F (175C) and continue baking for another 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean. Let the pie cool completely before serving.

Test Kitchen Tips:

If the unbaked filling has any bubbles after pouring it into the crust, tap the pie gently on the counter to release them.
For the best results, let the pie cool to room temperature before refrigerating it to set the filling. Nicole McLaughlin, our test kitchen expert, prefers pumpkin pie cold and refrigerates it after allowing it to reach room temperature.
Homemade whipped cream is a must for topping your perfect pumpkin pie.

Do You Need to Blind Bake the Pie Crust?

Blind baking means partially or fully baking the pie crust before adding the filling. This is especially helpful if you're using a homemade crust to avoid a soggy bottom. If you're using a frozen pie crust, check the package for blind-baking instructions.

Fresh or Canned Pumpkin?

This recipe calls for canned pumpkin puree, not pumpkin pie filling (which already contains spices). If you prefer using fresh pumpkin, you can make your own puree. A 1-pound pumpkin yields about 2 cups of mashed pumpkin, equivalent to a 15-ounce can of pumpkin puree.

Can You Use Pumpkin Pie Spice?

Some reviewers suggest using pre-made pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, and other spices) for convenience. If you prefer, you can substitute 2 teaspoons of pumpkin pie spice and 2 teaspoons of ground cinnamon instead of the individual spices listed in the recipe.

Does Pumpkin Pie Need to Be Refrigerated?

Yes, pumpkin pie must be refrigerated because it is an egg-rich pie. Allow it to cool to room temperature before refrigerating. Store it in the fridge for up to 3-4 days. Do not leave it at room temperature for more than 2 hours due to the risk of bacteria growth.

Can You Freeze Pumpkin Pie?

Yes, pumpkin pie freezes very well! Bake the pie, let it cool completely, then wrap it in plastic wrap and aluminum foil. Freeze for up to one month. When youre ready to serve, defrost it overnight in the refrigerator.

How to Make Whipped Cream for Pumpkin Pie

Whipped cream is a great way to cover any imperfections on your pumpkin pie. You can use store-bought or homemade whipped cream. To make your own, try this highly-rated whipped cream recipe.

Ingredients:

1 (15-ounce) can pumpkin puree
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Directions:

Gather all ingredients and preheat the oven to 425F (220C).
Whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a medium bowl until smooth.
Pour the mixture into the pie crust.
Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350F (175C) and continue baking for 35-40 minutes, until a knife inserted 1 inch from the crust comes out clean.
Allow the pie to cool completely before serving. Enjoy!

Nutrition Facts (per serving):

Calories: 379
Total Fat: 14g (18%)
Saturated Fat: 6g (29%)
Cholesterol: 64mg (21%)
Sodium: 352mg (15%)
Total Carbohydrate: 31g (11%)
Dietary Fiber: 3g (12%)
Total Sugars: 18g
Protein: 6g (12%)
Calcium: 21mg (2%)
Iron: 1mg (7%)
Potassium: 35mg (1%)

Perfect Pumpkin Pie Recipe

Comments

TaoWine

10/06/2025 01:52:54 PM

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®

Devin

11/20/2006 02:03:36 PM

The easiest and best pumpkin pie I've ever made. I followed a suggestion that someone else had made and used 2tsp of pumpkin pie spice and 2tsp of ground cinnamon instead. The bottom of my crust was still a tad underdone so I would suggest pre-baking the crust for a bit.

Kath Boswell

12/14/2006 07:30:57 AM

Very good pie. I always have soggy crust so I Bake the crust a tad before putting the filling in, I also let the pie cool in the oven. I also like it a bit spicier so a little extra spice makes it extra well for me (I like ground cloves in mine as well). I make extra filling and overfill deeper pans and bake the extra filling in oven with the pies for that special taste for the cook. Maple syrup also adds real nice flavor. How I make it depends on my mood. Often I make several and make one spicy and one not for different taste to please all.

Strangelove

11/23/2005 10:40:52 PM

This pie tastes perfect and it is very easy to make. It is the only pumpkin pie recipe I will ever use! I recommend doubling the ammount of spice and using freshly grated ginger root unless you like your pumpkin pies very mellow. Don't forget to protect that crust with foil!

Mindy

11/06/2006 08:06:21 AM

I recently made two pies for my cousin, who requests this as his birthday gift every year. I usually make them with pumpkin pie mix from the can, eggs and evaporated milk, the trad. recipe I was taught. This year I came across this recipe on the McCormick Pumpkin Pie Spice label. So, I made one of each and I put them to the test. This recipe using the sweet. cond. milk & McCormick spices was definately the winner! It is so easy and so wonderful.

Gina McKiernan LoPorto

10/06/2024 11:24:34 PM

As if this recipe needs another 5 star review! It's just so fantastic and I don't love pumpkin pie but I feel like I have to have a slice of it once a year and we were able to grow a pumpkin in our garden so it was the perfect opportunity. I did adjust the seasoning as others have mentioned - but I know that even I hadn't, this pie would have turned out fantastic. I did 1.5 teaspoon cinnamon, 1/2 teaspoon cardamom, 1/2 teaspoon of fresh nutmeg, 1/4 teaspoon of ground cloves, and I doubled the ginger. This is a fantastic filling for pumpkin pie! I made a homemade crust and blind baked it. I also put foil on the crust while baking to make sure the edges of the crust so it didn't burn. I only print out recipes I know I'll be using for forever, and this one just made the cut! This is my yearly obligatory pumpkin pie slice recipe!

Sandra Pulaski

11/20/2024 03:32:31 PM

My favorite recipe. Easy to make and I love the fact that it is a thicker filling when putting it the pie shell. The conventional recipe is much thinner and difficult to get in the oven without spilling. My new favorite way to make this is to make enough crust for a two crust pie, roll out the dough, cut the dough into 4 inch circles with a cookie cutter and place in a muffin tin sprayed with Pam. Makes 12 individual mini pumpkin pies.

lovetocook

11/19/2024 04:54:24 AM

I used fresh sweet pie pumpkin the neighbors grew and gave me. I just found out that I could put the whole pumpkin on a foil lined cookie sheet and bake until soft. It was a cinch the peel and scoop out seeds and pulp. So much easier than cutting it up and scooping before baking like I used to… found from a nutritionist I could cook all my squash that way. Anyway I followed the rest of the recipe to the letter and it’s the easiest best tasting pumpkin pie I’ve ever made! It’s now my go to! Makes a fast and easy cleanup pumpkin pie.

mary gomez

11/24/2023 04:20:55 PM

Wow, I have been making pumpkin pie for years and this is as my husband describes " the best pumpkin pie I have ever had". I read through the comments and thought they were mostly technique issues. I used fresh puree. I did not use an electric mixer to avoid bubbles or air. I used a wisk. Broke up the eggs, added condensed milk followed by spices then puree. I blind baked my frozen pie crust, poured mixture and baked. I added 1/8 of ground clove. It was not overly sweet, very balanced, great texture and flavor. My new go to pumpkin pie recipe for sure.

CozyBasil3414

10/31/2023 01:45:30 AM

We made this with fresh pumpkin puree. Because it was a bit soupy, I added an extra egg. I'm not a fan of pumpkin pie, but this was the best we had ever eaten!

MirthOats7408

11/23/2023 07:31:46 PM

I began by following the instructions and prepared the crust as recommended for prebaking. But I realized my oven runs really hot and had to cut down on time by 20 -25%. I mixed everything as recommended for the filling, but when I tasted it, I added 1/2 tsp more cinnanon , a pinch more each cloves, nutmeg, and ginger; Added a tablespoon of vanilla and a tablespoon of bourbon for extra kick. As far as cooking the filling, I cooked at 400 F for 15 minutes and at 350 for 30 minutes I am glad I checked when I did. The pie was a tad overdone.

Sheree

08/29/2025 06:18:12 PM

My ABSOLUTE FAVORITE EASY GO TO RECIPE FOR PUMPKIN PIE!! FULL OF FLAVOR AND EVERYONE LOVES IT!!

SilkyKnife8703

08/18/2025 04:55:58 AM

Great pie ,I just added a bit of vanilla and sugar to sweeten it up a bit more.

Cierra

08/18/2025 12:20:30 AM

I have always gotten wonderful comments about this pumpkin pie recipe, and it is one of my favorites

Lisa Hewer

04/20/2025 11:25:52 PM

Love the recipe! But definitely pre bake the crust!!! I didn’t, and really regretted it.

Nicole Gomez

03/18/2025 12:47:31 PM

Instant favorite in our house.

GutsyUbe2442

01/10/2025 10:21:35 PM

All pumpkin pies are not created equal.. for whatever reason, this one tastes better than most... And it's so quick and easy! I finally have something to bring to Thanksgiving dinner.

Sonya

01/04/2025 10:09:29 PM

This is my go-to pumpkin pie recipe. I make it multiple times a year and get several compliments on it every time I make it. I follow the recipe exactly how it is written with never having an issue.