Recipe(tried): Eagle Brand Pumpkin Pie and Self-Crusting Pumpkin Pie

Hi Pam,

I think that the recipe from Eagle Brand Sweetened Condensed Milk makes the best pumpkin pie. Now this is only my opinion, but it seems to have the best texture. I included a recipe for pumpkin pie that forms its own crust too. It is pretty tastey, just don't over bake or the crust gets tough.

Perfect Pumpkin Pie
Eagle Brand Sweetened Condensed Milk

Makes 1 - 9 inch pie

1 (9 inch) unbaked pie crust
1 (15 ounce) can pumpkin puree
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 425 .

With mixer beat pumpkin, Eagle Brand , eggs, spices and salt. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350 ; bake 35 to 40 minutes longer. Cool. Garnish as desired. Refrigerate leftovers.

Self Crusting Pumpkin Pie

3/4 cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan, and set aside.

Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.

In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.