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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!

slices of Eagle Brand pumpkin pie in a white pie dish.

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!

‘Tis the season for all things pumpkin! For more treats, try our pumpkin roll, pumpkin streusel muffins, and soft pumpkin cookies.

♥ Reason to love Eagle Brand pumpkin pie

  • Creamy filling: Condensed milk creates an amazing custard that this even creamier than traditional pumpkin pie.
  • Easy prep: This homemade pumpkin pie couldn’t be any simpler! Whisk all the ingredients in one bowl, pour, and bake. Easy!
  • Make-ahead dessert: Bake the pie a day or two ahead and keep it in the fridge until ready to serve. This frees up your oven for the turkey on Thanksgiving Day!
Eagle Brand pumpkin pie ingredients.
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Ingredients

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

Can I use fresh pumpkin puree?

Yes, you can prepare the pumpkin pie filling with homemade pumpkin puree. Since fresh pumpkin puree contains more liquid than canned pumpkin, you want to remove some of the liquid. Here is what to do:

  • Line a fine-mesh sieve or strainer with a paper towel.
  • Place the pumpkin puree in the sieve/strainer and let drain for at least 1 hour.
  • This helps ensure the puree is well drained and the pie will set up properly.
Can I use fat-free condensed milk?

I recommend full-fat condensed milk for the best texture and flavor. Fat-free sweetened condensed milk might work if you prefer a lighter pumpkin pie, but I personally haven’t tried it.

What can I substitute for condensed milk?

There is no substitute for condensed milk in this pumpkin pie recipe. You can try condensed oat milk or condensed milk coconut milk if you need a dairy-free pumpkin pie.

We also have this pumpkin pie recipe with evaporated milk in case you want a version with evaporated milk.

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Tools

  • Rolling pin to roll out the pie dough (only if using homemade)
  • Large mixing bowl + whisk to combine the filling.
  • 9-inch dish pie plate to bake the pie. A regular pie dish and deep-dish pie pan will both work here.
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How to make Eagle Brand pumpkin pie

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.

step 1 prepare pie crust

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.

step 2 mix pumpkin pie filling.

Combine ingredients. Put the pumpkin, sweetened condensed milk, eggs, spices, salt, and flour into a large mixing bowl. Slowly whisk until everything is well combined and you no longer see any streaks of egg or flour.

step 3 fill pie crust.

Fill pie crust. Pour the filling into the prepared pie crust.

3: Bake the pumpkin pie

step 4 bake 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.

How can you tell when pumpkin pie is done?

You’ll know your pumpkin pie is ready when the top of the pie looks matt and the edges are set.

The center will still be slightly jiggly (like Jello), but it shouldn’t be wet or wiggly. The center will continue to firm up as the pie cools.

4: Cool & serve the pie

step 5 refrigerate 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!

Tip Icon

Tips

  • Prevent a soggy crust: Brushing the pie crust with a bit of egg white before adding the pumpkin filling protects the crust from getting soggy. You can also sprinkle the crust with a touch of flour instead.
  • Use a pie shield or foil strips to protect the crust from burning: Pumpkin pie bakes for an hour, and the crust will burn if exposed the whole time. I put the pe shield on after the first 15 minutes of baking.
  • Prevent cracks: To avoid cracks in your pumpkin pie, be careful not to overbake it. I usually bake my pumpkin pie for 1 hour and take it out of the oven when it is ever so slightly jiggly in the center. Baking beyond this point can result in cracks.
  • Hide cracks: And please don’t worry if cracks happen. Simply cover them with whipped cream, and no one will know.
Top shot of Eagle Brand pumpkin pie recipe in a white pie pan.
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Topping ideas

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.
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Serving suggestions

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!

for cutting into Eagle Brand milk pumpkin pie on a blue plate.
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Make-ahead & storage

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.
slice of sweetened pumpkin pie with whipped cream on a plate.
FAQ Icon

FAQ

Why is my pumpkin pie wet on top?

Droplets of water on top of your pumpkin pie (this is called weeping or sweating) means that the pie was overbaked. Overbaking causes the filling to shrink and squeeze out tiny droplets of moisture.

Don’t worry, your Eagle Brand pumpkin pie will still taste delicious. You can gently press a paper towel against the top of the pie to remove the excess moisture.

Why did the filling separate from the crust?

Pumpkin pie filling can separate from the crust after baking because it shrinks. This usually happens if the pie is over-baked, so watch the baking time carefully.

Does pumpkin pie need to be refrigerated?

Yes, because pumpkin pie is a custard pie. It contains eggs and dairy and can go bad quickly, so be sure to store the pie in the refrigerator.

How long can you keep pumpkin pie?

Pumpkin pie will be good for up to 4 days in the refrigerator or 2 to 3 months in the freezer.

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More pumpkin recipes

Pumpkin is a fantastic baking ingredient – not just for pie. Add these easy pumpkin recipes to your fall line-up!

Did you enjoy this recipe? Give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment! Appreciate it so much, thank you!

If you had any issues, I’d appreciate the chance to help you troubleshoot before you rate.

Eagle Brand pumpkin pie.

Eagle Brand Pumpkin Pie Recipe

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 6 hours
Total Time: 7 hours 15 minutes

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!

Ingredients

  • 1 (9-inch) unbaked pie crust
  • 1 can (15 oz / 425 g) pumpkin
  • 1 can (14 oz / 400 g) Eagle Brand sweetened condensed milk
  • 2 large eggs
  • 2 tbsp all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven. Preheat your oven to 425°F / 220°C / gas mark 7.
  2. 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.
  3. 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.
  4. Refrigerate the crust. Pop the pie dish into the refrigerator while you prepare the filling. Chilling makes the dough less like to shrink and makes for a flakier pie crust.
  5. Combine ingredients. Put the pumpkin, sweetened condensed milk, eggs, spices, salt, and flour into a large mixing bowl. Slowly whisk until everything is well combined and you no longer see any streaks of egg or flour.
  6. Fill pie crust. Pour the filling into the prepared pie crust.
  7. 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.
  8. 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. 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.
  9. Cool. Renov the pumpkin pie from the oven and let it cool to room temperature (about 2 to 3 hours).
  10. Refrigerate. Then transfer the pie to the refrigerator. It needs to chill for at least 6 hours (overnight is best) before slicing and serving.
  11. Garnish. Garnish the pie with sweetened whipped cream and a sprinkle of pumpkin pie spice if desired.
  12. 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!

Notes

Tips

  • Prevent a soggy crust: Brushing the pie crust with a bit of egg white before adding the pumpkin filling protects the crust from getting soggy. You can also sprinkle the crust with a touch of flour instead.
  • Use a pie shield or foil strips to protect the crust from burning: Pumpkin pie bakes for an hour, and the crust will burn if exposed the whole time. I put the pe shield on after the first 15 minutes of baking.
  • Prevent cracks: To avoid cracks in your pumpkin pie, be careful not to overbake it. I usually bake my pumpkin pie for 1 hour and take it out of the oven when it is ever so slightly jiggly in the center. Baking beyond this point can result in cracks.
  • Hide cracks: And please don't worry if cracks happen. Simply cover them with whipped cream, and no one will know.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 197mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 3g

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