*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious! This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Heating the pumpkin puree up takes out the "canned" taste of the pumpkin and melds the spices together nicely. Then, pour the mixture out into another bowl, and let it cool a bit before adding the condensed milk and eggs. This little change makes the pumpkin taste much fresher! My family loves this recipe, and I use a ready-made graham cracker crust, so easy and so good!
This is the best pumpkin pie recipe! I get rave reviews on it every year. I always use a ready-made graham cracker crust, and it comes out great. One suggestion is to let the pie cool on the oven rack, because it cools more slowly that way. If you take it out onto the kitchen counter, the filling sometimes cracks because of the cold air.
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®
I have never made pumpkin pie before...us Australians don't eat pumpkin pie. But I am now a convert...you guys in the U.S of A are sooo clever. I want to make and eat pumpkin pie breakfast ...lunch...and dinner !!! I can't believe we don't make this over here...I am going to make it for Christmas Day again for all our visitors...if i can keep my husband and myself away from the pies for just long enough to let the visitors have a slice or 2 each. WAY BEYOND YUMMY ...HEAVENLY and DIVINE are words that come to mind. I wonder if i should go down the street and buy another butternut pumpkin and make one more before Christmas Day...they say practise makes perfect lol. We don't have tinned pumpkin or pumpkin spice over here so I have to do everything myself...but maybe that makes it even nicer.
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.
This is a very tasty, traditional pumpkin pie. I used fresh pumpkin puree instead of canned pumpkin, which I would recommend because it is fresher and gives more texture. Also, if you are using a homemade pie crust, I recommend you bake it a tad before adding the filling. Otherwise, the crust will get mushy. I cooked my pie for almost an hour (cooking time varies)and then, cooked for 15 minutes on the very bottom rack to finish the cooking of my crust while also lightly browing the top of the pie. You end up with a perfectly spiced product, perfect with Thanksgiving and Christmas dinner (or anytime you crave it!).
This recipe was awesome !!! Stick with the other reviewers tips and us 2 teaspoons of McCormick's Pumkin spice instead of ginger and nutmeg, I also added one teaspoon of cinnamon and warmed up the spices and pumkin on the stove on low heat, cooling than adding the eggs and sweetened milk, it really made the spices meld together great like the other reviewer said to do. I have NEVER baked before and was able to make this recipe just perfect. **TIP**- Where it says bake 35-40 minutes at 350 degrees....take my advice and try this- bake it at 350 degrees (after you've done step 1 on directions of course) Bake it at 350 degrees for 35 minutes, than turn off your oven and set your timer for 5 minutes while you let the pie sit in there, this way it will still cook for an additional few minutes while the oven is off but still hot and this way the oven will cool enough so that you can let the pie cool off on the top rack the remainder of the time. Doing this will prevent the pie from cracking when it hits the cool air of the counter when it's still very warm. I topped it off with cool wip and graham cracker crumbs, great texture....Thanks EAGLE BRAND!!!
Absolutely delicious and the only recipe I ever use. I do add my own twist to this recipe, though. Firstly, I heat the canned pumpkin and spices on medium heat for a few minutes, to get rid of the canned flavor. Secondly, I use 2 teaspoons of McCormick's pumpkin pie spice, 1 teaspoon of cinnamon, and 1 tablespoon of vanilla, and 1/2 teaspoon of cardamom. I use one and a half 14 oz cans of condensed milk (I love that sweet, rich flavor - the extra condensed milk really adds an outstanding richness to this) instead of just one can, and 3 medium eggs (to compensate for the extra liquid). Even with the extra half can of milk, the filling fits in a standard 9 inch pie crust (I use a store-bought crust). I bake at 450 F for 20 minutes, and then I cover the top of the pie with aluminum foil, and then bake at 325 F for 1 hour. I then switch off the oven and let the pie cool in the oven for an hour, before I refrigerate it. Tenting with aluminum foil while baking prevents the crust from getting burnt, and letting the pie cool in the oven ensures that the top does not sink and that the center is cooked. This pie tastes best when made a day ahead and refrigerated overnight - this gives the flavors a chance to blend. I have forgotten to add salt before, and not noticed any difference. I have always received rave reviews about this - this recipe is a keeper !
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.
Not impressed. I followed the recipe to the letter. A thick skin developed on top of the pie that ballooned in the oven. The end result looked like a shar pei. The pumpkin itself was mild in taste and over baked.