Pumpkin Pie is the quintessential Thanksgiving dessert.
For years, I used the pumpkin pie recipe on the back of the Libby's can to make my pumpkin pie. It always ended up to be a solid classic pumpkin pie but I was ready to experiment in the pumpkin pie department.
Enter sweetened condensed milk! Does anyone else eat it with a spoon straight out of the can? Beyond good.
This Perfect Pumpkin Pie is super simple to make. It's literally dump everything in a bowl and stir. It starts with canned pumpkin, sweetened condensed milk, eggs, vanilla, and spices. The sweetened condensed milk makes is perfectly creamy and silky smooth.
Don't underestimate the power of the pie crust. Homemade pie crust does make a huge difference and people will gravitate to the flaky, buttery crusts every single time. This All Butter Flaky Pie Crust is foolproof. I break down all of the steps to make perfect pie crust every single time.
One thing that deters people from making pie is the crust! The crust is the first thing to brown so I found that pie shields are a must. I taught a pie making class last week and all of the ladies there asked for my recommendations. So here you go! Click here for one of my favorite pie shields.
Another must to make the Perfect Pumpkin Pie is to make handcrafted whipped cream. It's beyond easy and takes only 2 ingredients. Make sure that your heavy whipping cream is cold as it will whip into soft peaks much easier. A touch of powdered sugar just makes it that much better!
Perfect Pumpkin Pie
Ingredients
- 1 - 15 ounce can 100% Pure Pumpkin
- 1 - 14 ounce can Sweetened Condensed Milk
- 2 Eggs
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Vanilla
- ½ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ⅛ teaspoon Cloves optional
- ¼ teaspoon Salt
- Fresh Whipped Cream:
- 1 cup Heavy Whipping Cream
- ¼ cup Powdered Sugar
- Vanilla Beans optional
- All Butter Flaky Pie Crust
Instructions
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, vanilla, and spices in medium bowl until smooth. Pour into crust. If so desired, place pie crust shields or tinfoil over pie crust to avoid crust getting too brown. Bake for 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 32 to 38 minutes or until knife inserted comes out clean. Total baking time is 47-53 minutes.
- Cool. Refrigerate for at least one hour.
- To make whipping cream: In a medium bowl, whip cream until soft peaks form. Add powdered sugar and whip together.
If you are looking for a creamy pumpkin pie with cream cheese and butter added to the pumpkin batter -- click HERE for the recipe. It's a heavenly pumpkin pie too!
Click the links below for more pie recipes:
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST Pumpkin Pie
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Traditional Perfect Pumpkin Pie
Caramel Banana Cream Pie
We are on already on a roll! Here are some fabulous Thanksgiving recipe ideas -- Cranberry Apple Sausage Stuffing + Bacon Roasted Brussels Sprouts + Honey Butter Glazed Carrots + Double Chocolate Marble Pie + All Butter Flaky Pie Crust
Happy Baking! xo
Tabitha Guinn
PLEASE change your "Instructions" to move step 2 into the step 1 position. Placing foil strips is near impossible to do without getting burned after its been baking for 15 minutes at 425*. Even trying to put the rigid metal crust savers on can be risky while pies are still on rack, and more so if someone tries to takes blistering hot still liquid pies out to set on counter to apply the crust savers.
During the holiday season our minds are frazzled trying to do so much and thoughts racing a hundred miles a minute. Many families, just like mine, are grieving through these holidays being the first ones after loss of loved ones to covid. I'm in my 50's... I've baked hundreds of pies... but, not thinking, and following your directions explicitly- I now have burns on 3 fingers... I wasn't reading ahead, I was going step by step, to make them this way, because my sister always made them with sweetened milk, and she died in August... so I wanted this first gathering without her to be 'her way'..
Please, for the sake of others safety- just change it to being done BEFORE pies go in the oven.
Modern Honey
Hi Tabitha. I am so sorry that happened to you. I just changed the recipe order to make it easier for others. Also, I am so sorry about your sister. It is so hard to lose a sibling. I lost my brother years ago in a car accident and we do things like you did for your sister in his memory. Hugs to you and again I am so sorry about your loss.
Mavis Campbell
Thanks so much for this delightful recipe! I make it all the time, and it’s always perfect! The easiness in preparation makes it a great fit for me.
Love the addition of cloves!
Blessings!
Stef Williams
Fantastic! Hubby said this is my best pumpkin pie yet and I bake them A LOT.
Keeper of a recipe. Easily doubled to make 2 pies.
Veronica
This was amazing. However, I doubled the recipe and have leftover batter and would like to know how I can turn that into pumpkin bread or another recipe. Any ideas? Thank you!
mary
this is just the recipe for Eagle Brand Condensed Milk Pumpkin Pie that I have been making for 25 years This is not an original recipe just saying the pie is amazing though I have made it dozens of times very easy
Barbara
Modern honey never said it was “her” original. She just said she tried the sweetened condensed milk. No need to be so nasty. Your comment was not nice or encouraging. And saying you’ve been making this pie for 25 yrs means you’re of age as I am. We as the “older” set???? needs to encourage the “youngins “ to Perdue their dreams. Everyone needs to be encouraged.
Beverly
Can I use pumpkin pie spice mix instead of individual spices? If so, can you tell me how much? Guessing 2 1/2 teaspoons by adding the quantities of spices above. Thank you.
Charlene Moore
IS it a can of pumpkin or the pumpkin pie filling in a can that you use to make the pie?
Modern Honey
Hi there! It is a can of pumpkin puree. I hope that helps!
Celia R
Do I need to pre-cook the pie crust??
Carol F.
I will definitely be making this next week! Thanks for doing all the heavy lifting for us minions by perfecting recipes!!