PUMPKIN PIE EAGLE BRAND RECIPES

PERFECT PUMPKIN PIE RECIPE | ALLRECIPES

Perfect Pumpkin Pie Recipe | Allrecipes image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories Pumpkin Pie

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 8

Ingredients

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

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.

Nutrition Facts : Calories 379.1 calories, CarbohydrateContent 30.5 g, CholesterolContent 64 mg, FatContent 14.3 g, FiberContent 3.3 g, ProteinContent 5.9 g, SaturatedFatContent 5.8 g, SodiumContent 352.1 mg, SugarContent 17.7 g

TRADITIONAL EAGLE BRAND PUMPKIN PIE RECIPE - FOOD.COM

Traditional Eagle Brand Pumpkin Pie Recipe - Food.com image

This Is Eagle Brand's Pumpkin pie. My mom makes this for us for Thanksgiving. This is our family's favorite.

Total Time 50 minutes

Prep Time 50 minutes

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

14 ounces condensed milk (Eagle Brand)
16 ounces pumpkin
2 eggs
1 teaspoon pumpkin pie spice
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

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.

Nutrition Facts : Calories 137.8, FatContent 4, SaturatedFatContent 2.2, CholesterolContent 47.2, SodiumContent 57, CarbohydrateContent 22.3, FiberContent 0.6, SugarContent 19.8, ProteinContent 4.2

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