Eagle Brand Pumpkin Pie

This Eagle Brand pumpkin pie recipe is easy, perfectly spiced, and full of delicious pumpkin flavor. The creamy and rich custard filling is made with canned pumpkin, sweetened condensed milk, and cozy spices, all tucked inside a buttery, flaky pie crust. A great make-ahead Thanksgiving dessert!

Eagle Brand milk pumpkin pie recipe

If there’s one thing I look forward to at Thanksgiving, it’s the pumpkin pie. Okay, pumpkin pie AND pecan pie AND apple pie AND cherry pie AND lemon pie AND sweet potato pie.

All topped with a huge dollop of whipped cream, of course. What can I say – I’m a pie girl through and through. 😅

If you have never made pumpkin pie, this Eagle Brand pumpkin pie is a good one to have in your holiday recipe collection.

The recipe is easy to whip up with simple ingredients. It’s great to prepare in advance, making it a fantastic holiday dessert everyone will love!

The ingredient list for homemade pumpkin pie is short and sweet. Please scroll down to the recipe card for exact ingredient measurements.

• Pie crust: I prefer a homemade pie crust, but you can keep it easy with store-bought refrigerated pie dough (or even use a graham cracker crust).
• Canned pumpkin is the easiest to work with and provides consistent results. You need one 15-oz can. Make sure to use pure pumpkin, not pumpkin pie filling, which is already sweetened and has spices added.
• Eagle Brand condensed milk is the magical ingredient that makes the filling velvety smooth, lusciously rich, and perfectly sweet. You need a standard 14-oz can of full-fat sweetened condensed milk.
• Eggs help bind the filling together and create a custard-like consistency. The eggs should be at room temperature. If you forget to take them out beforehand, place them in a bowl of warm water for 5 to 10 minutes.
• Spices: The pie is seasoned with cinnamon, ginger, and nutmeg. There is also a pinch of salt to enhance the pumpkin flavor and balance the sweetness.
• All-purpose flour isn’t part of the original Eagle Brand pumpkin pie recipe. However, I found after lots of testing that a little flour helps to set to thicken the filling and ensures the pie sets properly.

Ingredient notes

1: Prepare the pie crust

First, you want to prepare the pie crust for baking. You can skip these steps (except preheating the oven) if you’re using a pre-formed pie shell from the store.

Oh, there’s no need to pre-bake the pie crust with this recipe. Told you it was easy!

Preheat the oven. Preheat your oven to 425°F / 220°C / gas mark 7.

Roll out the pie crust. For a 9-inch pie dish, you want to roll the dough about 12 inches in diameter. The pie crust should be a little bigger than the pan so there is enough to fit it into the pan and decorate the edges.

Transfer the crust to the pie dish. The easiest way is to roll the crust over your rolling pin and then unroll it over the pie pan.

Fit the crust into the pan. Press the pie crust into the pan and be careful not to stretch it (which can cause shrinking). Decorate the edges as desired.

Refrigerate the crust. Pop the pie dish into the refrigerator while you prepare the filling. Chilling makes the dough less likely to shrink and makes for a flakier pie crust.

2: Mix the filling

Once the crust is in the refrigerator, it’s time to mix the pumpkin pie filling. It takes only a couple of minutes and makes barely a mess.

3: Bake the pumpkin pie

Bake pumpkin pie. Bake the pumpkin pie at 425°F / 220°C / gas mark 7 for 15 minutes. The initial high temperature seals the bottom of the crust, preventing it from getting soggy.

Reduce temperature. After 15 minutes, reduce the temperature to 350°F / 180°C / gas mark 4 and continue baking for another 40 to 45 minutes.

Tip: I recommend using a pie crust shield to protect the edges from burning. If you don’t have a pie shield, use a strip of foil to cover the edges.

4: Cool & serve the pie

Cool. Remove the pumpkin pie from the oven and let it cool to room temperature (about 2 to 3 hours).

Refrigerate. Then transfer the pie to the refrigerator. It needs to chill for at least 6 hours (overnight is best) before slicing and serving.

Garnish. Garnish the pie with sweetened whipped cream and a sprinkle of pumpkin pie spice if desired.

Serve. Cut the pumpkin pie into slices and serve with extra whipped cream on the side. To cut clean edges, use a sharp knife and wipe it with a damp paper towel between cuts. Enjoy!

You can customize your Eagle Brand pumpkin pie with different toppings. Here are a few ideas to try:

• Whipped cream: Using an electric mixer, beat 1 cup of cold heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Dollop or pipe on the cooled pie.
• Chocolate glaze: Melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in a small saucepan over low heat. Drizzle or spread over top of the baked, cooled pie.
• Sour cream topping: Stir together 1 1/2 cups sour cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract in a medium bowl. Spread the mixture evenly over the top of the pie after 30 minutes of baking. Bake for another 10 minutes.
• Streusel topping: Mix 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, 1/4 cup cold butter, and 1/4 cup chopped nuts in a medium bowl until the mixture resembles coarse crumbs. After the pie has baked for 30 minutes, sprinkle the crumb mixture evenly over the top. Bake for an additional 10 minutes.

You can serve this easy pumpkin pie recipe at room temperature or chilled (or even warmed a little bit in the microwave).

My preference is room temperature, so I remove it from the refrigerator about 1 hour before serving.

We love it with dollops of sweetened whipped cream and a pinch of pumpkin pie spice.

Pumpkin pie also tastes with caramel sauce, pumpkin spice syrup, and candied nuts.

And if you have a serious sweet tooth, enjoy it with a big scoop of pecan caramel ice cream. It’s divine!

Make Eagle Brand pumpkin pie ahead

Pumpkin pie is a wonderful make-ahead Thanksgiving dessert as the pie needs to be refrigerated overnight anyway.

You can make it 1 to 2 days in advance and pull it out of the fridge on the day of.

Store Eagle brand pumpkin pie

Since it’s custard-based, pumpkin pie needs to be refrigerated after it has cooled. Covered tightly, the pie will last in the refrigerator for up to 4 days.

Freeze Eagle Brand pumpkin pie

Eagle Brand milk pumpkin pie freezes well for up to 3 months. You have 2 options to freeze the pie:

• Whole pie: Let cool completely, then wrap tightly with plastic wrap, and place in a large freezer bag. Be sure to freeze the pie without any whipped cream topping. To thaw, put the pie in the fridge overnight.
• Individual slices: If you want to freeze leftover slices, arrange them on a lined baking sheet and flash-free for 2 hours. Once frozen, wrap them in plastic wrap and place in a freezer-friendly container. Thaw in the fridge for 4 to 5 hours before serving.