Amazing Pumpkin Pie Recipe-Flour On My Face (2024)

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

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

• Classic Pecan Pie Recipe
• Best Cranberry Bread Recipe
• Pumpkin Spice Cranberry Trifle
• Homemade Crock Pot Pumpkin Puree
• 25 Incredible Thanksgiving Dessert Recipes

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

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