The first time I made pumpkin pie, I made fresh puree out of a large pumpkin, and I used evaporated milk. I also added spices that were too strong, and did not go well with the smooth texture of the filling. In total, I did not like it at all. A few years later, I tried using condensed milk instead of evaporated milk and sugar… What can I say? I’ve found my ultimate pumpkin pie recipe!

The filling is the recipe from Eagle Brand, however, the crust is from Dorie Greenspan’s Baking: From My Home to Yours cookbook. I find that the mousse-textured, custard-like filling goes perfectly with the crisp flakiness of the crust. What I usually do is freeze the leftover dough I have from making apple pie, and after I’ve made it a few times, I have a generous amount of frozen dough that I can take out, thaw, and use again.  The beauty of this is that it retains the light texture of the dough.

Another thing is that I would strongly recommend using store-bought pumpkin puree instead of fresh in this pumpkin pie recipe. I love to use fresh puree, and I make it all the time with a Hokkaido squash because it is sweet and very rich in flavor, but when using fresh puree to make pumpkin pie, I always get a different flavor, which is not particularly my favorite. But on the whole, this recipe is beyond perfect, it tastes absolutely divine still hot from the oven with a generous spoonful of freshly whipped cream. Here you go!

Pumpkin pie recipe

Pumpkin Pie

Eat this straight from the oven with a generous spoonful of freshly whipped cream!
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Ingredients

  • ½ quantity of pie dough, see pie dough video under the apple pie recipe rolled out and ready to bake
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz or 1 cup) sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp fresh ground nutmeg, or storebought works too!
  • ½ tsp ground ginger
  • ½ tsp salt

Instructions

  • Preheat the oven to 425 F or 220 C, prepare your pie dough.
  • Place the puree into a bowl, add the condensed milk and the eggs. Stir to combine.
  • Add the spices, don’t over mix!
  • Pour into crust, and bake for 15 min.
  • Turn down heat to 350 F or 180 C, and continue baking for 35-40 min, till a knife inserted comes out clean.
  • Cool for a while, then serve warm or chilled with cream (optional)
  • Leftovers in refrigerator
First Video

Not quite hitting the spot? Try these pumpkin cupcakes instead!