How-To Recipe Videos

One of the first recipes to come out of the Eagle Brand® kitchens in 1927, we’ve improved on tradition with an even easier, silkier and tastier version we can’t help but call “perfect”. If you’re still using evaporated milk to make your thanksgiving dessert, you owe it to yourself to taste this rich and creamy version made smoother and creamier - and quicker …with the magic of Eagle Brand®.

[+] Recipe Instructions

Prep Time: 5 minutes plus baking time
Serving: 6-8 portions

Ingredients:

1 can (398 mL) pumpkin
1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
2 eggs
2 tbsp (30 mL) brown sugar
½ tsp (2.5 mL) each: ground cinnamon, mace and salt
1 (9”/23 cm) unbaked deep dish frozen pastry shell

Preparation:

Whisk together pumpkin, Eagle Brand, eggs, brown sugar and spices. Pour into unbaked pastry shell.
Bake in preheated 425ºF (220ºC) oven 15 minutes.
Reduce oven temperature to 350ºF (180ºC). Bake an additional 35 to 40 minutes or until knife inserted near centre comes out clean. Cool. Garnish as desired.

[+] Related Recipes

Caramel Date Cream Pie
White and Milk Chocolate Cream Pie
Pink Lemonade Pie

[+] Comments

Review on 10/8/2010 6:19:00 PM by LEEANNA

IF U R ALLERGIC TO MACE YOU CAN SUBSTITUTE 1tsp., OF ALL SPICE

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15 rating(s)

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