Perfect Pumpkin Pie

by Sheryl

I remember this perfect Pumpkin Pie to be the highlight of every family gathering we had when I was a kid. My mom makes this whenever our relatives pay a visit. She always says that a great pie will make a family even tighter than ever. I didn’t get it when I was little but now, I understand that it is not just food, it is more than that, it is a tradition that you look forward to. That was kind of a long introduction, right? It’s just that I feel so excited and nostalgic sharing this with you today. Anyway, going back to the recipe itself, my favorite ingredient for this recipe is the ground ginger. I don’t know, for me, it’s kind of unusual to put ginger in a pie but it goes well with the rest of the ingredients. It gives a nice different flavor to it. I guess you just have to taste it yourself!


1 (15 ounces) can pumpkin
1 (14 ounces) can EAGLE BRAND(R) Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inches) unbaked pie crust

How to make Perfect Pumpkin Pie

Step 1: Ready the oven and preheat to 425 degrees F.

Step 2: In a medium bowl, add eggs, spices, salt, and sweetened condensed milk. Whisk until well-blended and the texture becomes smooth and creamy.

Step 3: Transfer the mixture into the prepared crust.

Step 4: Place inside the preheated oven and bake for 15 minutes.

Step 5: After 15 minutes, turn the heat down to 350 degrees F then bake for another 35 to 40 minutes in until a bread knife comes out clean after inserting into the middle part of the pie.

Step 6: Remove from the oven and let it sit on a wire rack to cool to room temperature.

Step 6: Garnish with anything you prefer. Serve and enjoy!

Note: Do not forget to put the leftovers in the fridge.

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