Silky Eagle Brand pumpkin pie made with pumpkin puree, sweetened condensed milk, eggs, and warm spices in a flaky crust.
Every time I make this Eagle Brand Pumpkin Pie, I get transported back to my grandmother’s kitchen — that tiny, slightly crooked farmhouse kitchen where nothing matched and everything smelled faintly like cinnamon and old wooden drawers. You ever have a memory so vivid you can practically hear it? Hers came with the sound of her metal mixing bowl scraping on the counter, like an accidental soundtrack for autumn.
Just last fall, I tried a “fancy” pumpkin pie recipe I found online — you know, the kind with twelve spices and words I needed Google to pronounce — and honestly? It tasted… fine. But it wasn’t hers. It wasn’t this. And I found myself weirdly emotional while washing dishes afterward, because sometimes the comfort we need is the simplest version, not the flashy one we think we should make.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I went back to the pie I grew up with — this nostalgic, creamy, unfussy Eagle Brand Pumpkin Pie — and I swear the first bite felt like an exhale I didn’t know I needed. Maybe you’ve had that moment too? When something ordinary tastes like a hug you forgot about?
I think that’s why this pie keeps sneaking its way back to my Thanksgiving table every single year. Even when I tell myself I’m going to switch things up. Nope. Not happening.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Eagle Brand Pumpkin Pie Recipe?
Pumpkin pies are everywhere in November — like leaves or sweaters or people pretending they like raking. But there’s something about this one. It’s almost too easy, to the point where you second-guess yourself like, “Wait, that’s it?” And then you taste it, and it’s silky and creamy and somehow richer but lighter at the same time.
And the real kicker? It doesn’t crack. I don’t know who needs to hear this, but cracked pumpkin pies shouldn’t send you into a spiral. But still… it’s nice when the pie behaves. This one does. Most of the time. I mean, we’re all imperfect — pies included — but this one is dependable in a way that feels comforting.
It’s also the kind of dessert that makes people think you did way more than whisk seven ingredients together in a bowl. I secretly love that part.
Ingredient Notes:
Before you dive into this Eagle Brand Pumpkin Pie, let me introduce you to the cast of characters like they’re arriving at a holiday party:
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Pumpkin Purée – Grab the 100% pure pumpkin, not the pre-spiced kind. We’re the boss of the flavor here.
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Eagle Brand Sweetened Condensed Milk – The heart and soul. The smooth talker. The ingredient that basically makes this pie velvet.
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Eggs – They bind everything together so your slices don’t fall apart like my willpower during Black Friday sales.
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Warm Spices (Cinnamon, Ginger, Nutmeg) – They’re like the holiday playlist you pretend to hate but secretly love.
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Salt – Just a pinch. Think of it as the thing that makes everything else taste a little more alive.
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Unbaked Pie Crust – Store-bought if you want to stay sane. Homemade if you’re in your “main character energy” era.
How To Make Eagle Brand Pumpkin Pie?
Okay, let’s make this Eagle Brand Pumpkin Pie together — pretend I’m standing next to you, convincing you not to panic over tiny things, like one overly enthusiastic cinnamon shake.
Step 1: Preheat & Prep
Set your oven to 425°F. Slide a baking sheet onto the rack to warm up. This helps the crust crisp, which feels like sorcery the first time you try it.
Step 2: Make the Filling
Whisk pumpkin purée, Eagle Brand condensed milk, eggs, spices, and salt in one big bowl. You’ll know it’s mixed enough when your arm feels mildly betrayed.
Step 3: Assemble
Fit your crust into a 9-inch dish. Crimp those edges however your mood leans — neat or chaotic, it’ll taste the same. Pour the filling in and flatten the top like you’re tucking it into bed.
Step 4: The First Bake
Bake at 425°F for 15 minutes. This helps the crust say, “Hey, I’m here to support you.”
Step 5: The Long Bake
Without removing the pie, drop the oven temp to 350°F and keep baking for 30–35 minutes. If your crust edges start tanning faster than the rest, gently shield them with foil or your hopes and dreams.
Look for the classic pumpkin-pie wobble — that slight jiggle that screams, “I’m done, but I’m also not done-done.”
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Step 6: Chill Out
Let the pie cool at room temp for 2 hours. Then chill it for several more. I know, waiting is misery. But it slices better, and you’ll thank yourself later.
Storage Options:
I love this part because it’s so easy.
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Refrigerate for up to 4 days — it actually tastes better the next day.
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Freeze for up to a month, tightly wrapped.
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Thaw in the fridge. Don’t microwave it unless you enjoy regret.
Variations and Substitutions:
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Gingersnap crust — adds a warm snap.
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Graham cracker crust — because nostalgia.
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Extra cinnamon — if your heart says “yes,” who am I to say no?
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Dairy-free condensed milk — works surprisingly well if you’re experimenting.
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Fresh pumpkin purée — if you want to feel like a pioneer woman.
What to Serve with Eagle Brand Pumpkin Pie?
Serve your Eagle Brand Pumpkin Pie with:
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Fresh whipped cream (obviously).
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Vanilla ice cream — melts into the pie like a dream.
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Caramel drizzle — dramatic but fantastic.
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A hot cup of coffee or cider — trust me on this.
Frequently Asked Questions:
Can I make this ahead of time?
100% yes. The flavor gets even richer overnight.
Why sweetened condensed milk?
Because it’s creamy perfection in a can.
Can I double it?
Yes. You’ll end up with two pies, and honestly, why wouldn’t you?
If you end up making this Eagle Brand Pumpkin Pie, please tell me how it went. Did your kitchen smell like autumn exploded? Did someone steal the last slice when you weren’t looking? Did you sneak a forkful at midnight like a normal person?
Either way — I can’t wait to hear about it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Eagle Brand Pumpkin Pie
Ingredients
For the Eagle Brand Pumpkin Pie
- 1 unbaked 9-inch pie crust store-bought or homemade
- 15 oz pumpkin purée 1 can
- 14 oz sweetened condensed milk 1 can
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon fine salt
Instructions
Prepare the Oven
- Preheat the oven to 425°F (218°C). Position a rack in the lower third of the oven and place a baking sheet on the rack to preheat. This step helps ensure the bottom crust bakes evenly.
Combine the Filling Ingredients
- In a large mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Continue whisking until the mixture is completely smooth and uniform.
Assemble the Pie
- Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired. Pour the prepared filling into the crust, smoothing the surface with a spatula. Carefully place the pie dish onto the preheated baking sheet.
Begin Baking
- Bake the pie at 425°F for 15 minutes. This initial high-heat bake helps set the crust and prevents sogginess.
Reduce the Temperature and Continue Baking
- Without removing the pie from the oven, reduce the temperature to 350°F (177°C). If the crust edges begin to brown excessively, cover them with aluminum foil or a pie shield. Continue baking for 30 to 35 minutes, or until the edges are set and the center has a slight wobble. A knife inserted near the center should come out mostly clean.
Cool and Refrigerate
- Transfer the pie to a cooling rack and allow it to cool completely at room temperature for approximately 2 hours. Once cooled, refrigerate the pie until fully chilled before slicing and serving.
Notes
- Replace the traditional pie crust with a certified gluten-free pie crust (store-bought or homemade).
- Ensure all spices used (cinnamon, ginger, nutmeg) are labeled gluten free, as cross-contamination can occur with generic brands.
- Sweetened condensed milk and pumpkin purée are naturally gluten free, but always verify labels when cooking for sensitive individuals.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
