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World's Best Pumpkin Pie🥧

Prep Time:

10 mins

Cook Time:

50 mins





This recipe is the epitome of culinary simplicity, proving that greatness doesn't always require complexity. With canned pumpkin puree and store-bought pie crust as its foundation, it effortlessly delivers a fantastic result. However, if you're feeling adventurous, feel free to elevate it with fresh pumpkin or a homemade crust for that unmistakable homemade charm. The best part? You can whip it up ahead of time and keep it refrigerated (or even frozen) until the moment of joyous indulgence arrives. Your quest for the ultimate pumpkin pie concludes right here.

How to Craft the Perfect Pumpkin Pie -
Fear not, for this recipe is remarkably user-friendly, even for those less experienced in the art of baking. A comprehensive step-by-step guide is available below, but here's a sneak peek of what lies ahead:

Prepare the Filling: Blend your ingredients to create the delectable pumpkin pie filling.
Crust and Filling Marriage: Pour the luscious mixture into the awaiting crust.
Into the Oven: Bake your pie for an initial 15 minutes, then reduce the heat and continue the culinary magic.
To Blind Bake or Not to Blind Bake?
Ah, the age-old question of blind baking! Should you partially or fully bake the pie crust before filling it? Well, when it comes to pies with custard-based fillings like pumpkin, a bit of blind baking can be a game-changer. Why, you ask? Such pies require minimal oven time, and blind baking ensures your crust won't end up undercooked or soggy.

Many reviewers recommend blind baking, especially if you're using a homemade crust. For a thorough guide on how to blind bake a pie crust, whether store-bought or homemade, check out our step-by-step instructions. If you've opted for a frozen pie crust, you'll often find blind baking instructions on the packaging.

Fresh vs. Canned Pumpkin: The Ultimate Showdown -
This recipe calls for canned pumpkin, the unadulterated variety, not the pre-spiced 'pumpkin pie filling.' So, if you intend to follow our spice and sweetener instructions, opt for plain canned pumpkin.

However, some pumpkin aficionados swear by the exquisite flavor and satisfaction of using fresh pumpkin. If you're among them, follow this recipe to create your homemade pumpkin puree. A 1 ½-pound pumpkin typically yields about 2 cups of mashed pumpkin, equivalent to a 15-ounce can of pumpkin puree.

Pumpkin Pie Spice or the Spice Aisle? -
Enter the debate: should you use premade pumpkin pie spice or individual spices? Numerous reviewers endorse the convenience of ready-made pumpkin pie spice — a blend of cinnamon, ginger, allspice, nutmeg, and sometimes cloves and mace. Combining this with additional cinnamon can yield fantastic results. As always, the choice between store-bought spice blends and individual spices boils down to personal preference.

Chilling Your Pumpkin Masterpiece -
Yes, pumpkin pie deserves a cozy spot in the refrigerator as it falls into the 'egg-rich pie' category, as per the USDA. However, allow your pie sufficient cooling time before refrigeration to ensure the filling sets properly. Do not leave it at room temperature for more than 2 hours to prevent bacterial growth. Pumpkin pie stays fresh for three to four days when stored in the fridge. If you're planning ahead, consider making it one to two days prior, leaving room for delightful leftovers.

Freezing Your Pumpkin Culinary Masterpiece -
Wondering if you can freeze the pumpkin pie magic? Absolutely! Custard-based pies freeze splendidly, offering a stress-free way to plan ahead. For freezing, we recommend using an aluminum pie pan.

Bake and Cool: Bake your pie to perfection, then allow it to cool entirely.
Wrap and Freeze: Wrap it in multiple layers of plastic wrap, followed by an additional layer of aluminum foil.
Freeze: Freeze it for up to a month.
Thaw and Enjoy: To serve, remove the aluminum foil and let the pie thaw overnight in the refrigerator.
Whipped Cream, the Pie's Trusty Sidekick
Got a cracked pie? Worry not, for whipped cream is here to save the day! Whether homemade or store-bought, a dollop of whipped cream, sprinkled with a touch of cinnamon, can gracefully conceal any imperfections. To create your own whipped cream, follow this top-rated whipped cream recipe.

Bon appétit! 🥧🍂🦃

(Note: This is not my recipe, I got the recipe from Eagle Brand on All! All credit for recipe and photos go to them! I did make the recipe myself which is why I'm sharing it.)


  • 1 (15 ounce) can pumpkin puree

  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

  • 2 large eggs

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 1 (9 inch) unbaked pie crust


  • Gather all ingredients.

  • Preheat the oven to 425 degrees F (220 degrees C).

  • Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.

  • Pour into crust.

  • Bake in the preheated oven for 15 minutes.

  • Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes.

  • Let cool before serving.🥧

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