Want to bake the BEST Thanksgiving dessert recipe ever? I discovered a secret ingredient years ago when I was making this traditional holiday dessert recipe.
The secret ingredient for this pumpkin pie recipe has been my little secret for a long time. I’m not sure how I came to add it to the recipe.
What is my secret ingredient? I switch out a can of evaporated milk for a can of sweetened condensed milk.
Thick and creamy sweetened condensed milk adds a decadent and rich layer of flavor that turns a run of the mill pie into an amazing pumpkin pie.
Don't believe me? Try it yourself and don't tell anyone and see how many compliments you get!
Let's make the recipe
Make your homemade pie crust if using and press the crust into two deep dish pie plates. If using ready made crust remove them from the refrigerator to soften 15 minutes before arranging them into the pie plates.
Recipe Ingredients
Gather all the pumpkin pie ingredients. Measure the spices and open the cans.
Sugar and spices: Place the sugar, ground cinnamon, ground ginger, ground cloves and salt in a mixing bowl.
Whisk well: Use a whisk to combine the spices with the sugar evenly. Make sure there are no lumps of the ground spices visible.
Pumpkin puree: Add the pumpkin puree to the bowl with the sugar and spices. If using homemade pumpkin puree strain it through a fine mesh strainer first to remove as much moisture as possible.
Wet ingredients: Add the beaten eggs, the cans of evaporated and sweetened condensed milk to the bowl.
Combine: Beat the filling ingredients with a hand held mixer to combine.
Pie Filling: Fill each of the prepared crusts with 4 cups of the filling. Do not overfill the crust or it will overflow as it bakes.
Bake the pie: Bake the pumpkin pies in a preheated 450 F. degrees oven for 15 minutes. Then decrease the oven temperature to 350 F. degrees and continue to bake for 45 to 50 minutes until the center of the pie filling is set.
Cool the pies: Cool the pies on a wire cooling rack until they are completely cool. Once cool wrap the pie plates tightly with plastic wrap and chill for at least 2 hours before serving. Top each slice of pie with whipped cream when serving.
Recipe FAQs
Yes, pumpkin pie does need to be refrigerated because it is made with fresh eggs and dairy products. All ingredients that need to be kept refrigerated.
Pumpkin pie will rise slightly when it is baked. It is important to not over fill the pie crust to prevent overflow of the filling.
Pumpkin pie does freeze very well. You can freeze a whole pumpkin pie or cut the pie into individual slices before freezing. Wrap the pie or slices well in plastic wrap to prevent freezer burn.
Recipe Expert Tips
- Pie crusts: This recipe makes two 9-inch deep dish pies. You can use homemade crusts if you have the time. Or you can buy a box of two Pillsbury ready made refrigerated pie crusts.
- Pumpkin puree: You can used store bought canned pumpkin puree or homemade pumpkin puree to make this pumpkin pie recipe. It is very easy to make Instant Pot Pumpkin Puree or Crock Pot Pumpkin Puree.
- Combining the sugar and spices: It is very important to whisk the spices with the sugar. This helps evenly distribute the ground spices through out the remaining ingredients.
- Moving the filled unbaked pies: Place the filled pie pans on a cookie sheet to carry them to the oven. Slid the cookie sheet into the oven and bake. This will help prevent the filling from moving around and getting onto the edge of the pie crust where it may burn as the pie bakes.
- How to keep the top of homemade pumpkin pie from getting wet?: The hack to prevent moisture from beading on the top of a homemade pumpkin pie is to make sure the baked pie has completely cooled to room temperature before refrigerating.
More Thanksgiving Recipes
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Homemade Pumpkin Pie Recipe
Equipment
- Two Deep Dish Pie Plates
- Handheld Mixer
- Mixing Bowls
- Measuring Spoons
Ingredients
- 2 whole 9-inch deep dish unbaked pie crusts
- 1 ½ cups granulated white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 29 oz canned pumpkin puree
- 4 large beaten eggs
- 12 oz can evaporated milk
- 14 oz Can sweetened condensed milk
- Cool Whip Topping (optional)
Instructions
- Preheat the oven to 450 F. degrees.
- Prepare the pie crusts.
- In a large mixing bowl whisk the sugar with the ground spices and salt until combined well.
- Add the pumpkin, eggs, evaporated milk and condensed milk to the bowl.
- Beat with a hand mixer for one minute.
- Scrape the bowl with a spatula.
- Beat again for one minute.
- Fill each pie crust with 4 cups of the pie filling.
- Bake the pies for 15 minutes. Then reduce the oven temperature to 350 F. degrees and bake for an additional 45 to 50 minutes or until the center of the pies are set.
- Remove the pies from the oven and transfer to a cooling rack. Cool the pies completely.
- Once the pies have cooled to room temperature. Cover with plastic wrap and refrigerate at least 2 hours before serving.
Video
Recipe Expert Tips
- Pie crusts: This recipe makes two 9-inch deep dish pies. You can use homemade crusts if you have the time. Or you can buy a box of two Pillsbury ready made refrigerated pie crusts.
- Pumpkin puree: You can used store bought canned pumpkin puree or make homemade pumpkin puree. It is very easy to make Instant Pot Pumpkin Puree or Crock Pot Pumpkin Puree.
- Homemade pumpkin puree: If using homemade pumpkin puree strain it through a fine mesh strainer to remove as much moisture as possible. It should be as thick as canned puree is.
- Combining the sugar and spices: It is very important to whisk the spices with the sugar. This helps evenly distribute the ground spices through out the pie filling ingredients.
- Filling the pie crust: Do not overfill the pie crusts or they will overflow as they bake.
- Moving the filled unbaked pies: Place the filled pie pans on a cookie sheet to carry them to the oven. Slid the cookie sheet into the oven and bake. This will help prevent the filling from moving around and getting onto the edge of the pie crust where it may burn as the pie bakes.
- How to keep the top of homemade pumpkin pie from getting wet?:The hack to prevent moisture from beading on the top of a homemade pumpkin pie is to make sure the baked pie has completely cooled to room temperature before refrigerating.
Elyse @The Cultural Dish
This looks delicious! I am always changing up my pumpkin pie recipe because I am just never satisfied with it. I'll definitely have to give your recipe a go!
Chef Dennis
I like the addition of the sweetened condensed milk, it must add such a nice flavor to the pie!
Wishing you and your family a very happy Thanksgiving!
Lizzy
Hope you have a fabulous Thanksgiving! I know you will with this pie for dessert 🙂
Lizzy
Mmmmmm...your pie recipe looks wonderful! Have a fabulous holiday!