Eagle Brand Pumpkin Pie Recipes

BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
• Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
• Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

TRADITIONAL EAGLE BRAND PUMPKIN PIE

Steps:

• Mix all ingredients in bowl.
• Pour into pie shells.
• Bake in 425 degree oven for 15 minutes.
• Reduce heat.
• Bake 350 degree oven for 35 minutes.

EAGLE BRAND PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Beat together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well-combined. Pour the filling into the pie crust.
• Bake it for 15 minutes. Reduce the temperature to 350 degrees Fahrenheit and bake for 35 to 40 more minutes. The pie is ready when the filling's sides have set while the middle is still a bit wobbly.
• Let the pie cool completely on a wire rack, about 2 hours. Slice and serve it right away or refrigerate it for several hours first. Enjoy!

PERFECT PUMPKIN PIE COPYCAT EAGLE BRAND

Steps:

• 1. Preheat oven to 425*F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• 2. Reduce oven temperature to 350*F. and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
• My Note: 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.
• A 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.
• My wife 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 do make two pies.

DEEP-DISH PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F. In medium bowl, combine flour and sugars; cut in butter until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12x7-inch baking dish.
• In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, allspice and salt; mix well. Pour into prepared dish. Top with reserved crumb mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream if desired. Store leftover covered in refrigerator.

STREUSEL TOPPED PUMPKIN PIE BY EAGLE BRAND®

Steps:

• Preheat oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust.
• Bake 15 minutes.
• In small bowl combine brown sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove crust from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store leftovers covered in refrigerator.