Total Time
1hr 12mins
Prep 10 mins
Cook 1 hr 2 mins

One of my family's favorite pumpkin pies! I have even made this pie with chopped toasted walnuts added but that is optional. Measure exactly 1-3/4 cups sweetened condensed milk, no more or no less!

Ingredients Nutrition


  1. Fir the prepared pie pastry into a glass pie plate; fold the edges under then flute ad desired.
  2. In a large bowl combine all remaining ingredients, then beat using an electric mixer at medium speed for about 2-3 minutes.
  3. Transfer to prepared pie shell.
  4. Place the pie plate on a baking sheet.
  5. Bake at 425 degrees for 12 minutes; reduce heat to 350, then continue to bake for 50 minutes or until a knife inserted in the center comes out clean.
  6. Cool on a wire rack and serve at room temperature, or refrigerate and bring to room temperature before serving.
  7. Dollup each slice with whipped cream.
Most Helpful

this recipe turned out really well I used butternut pumpkin lightly baked till soft and mashed that and I also used a 14oz can of sweetened condensed milk previously boiled in the unopened can ( becomes caramelized )First Austrlian attempt at pumpkin pie which we had with Xmas dinner of Turkey and boiling bacon

Bimp December 29, 2006

Excellent! I used a 14 ounce can of the sweetened low fat milk and bake, pureed, garden grown butternut squash. This was great! Thanks.

Rita~ October 16, 2006