Pam Anderson’s Silky Pumpkin Pie

Pam Anderson's Silky Pumpkin Pie


  • 1 can (15 ounces) 100% pure pumpkin, not “pumpkin pie filling”
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 2 large eggs, plus 2 yolks
  • 1 cup canned evaporated milk, not the whole can
  • 1 can (14 ounces) sweetened condensed milk
  • 9-inch pie shell, baked, a deep dish Pyrex works well
  • Whipped cream for garnish


Prebake pie crust until fully baked as directed in my post on how to Blind Bake a Pie Crust. When done, remove the crust and adjust oven rack to the lower-middle position. Turn oven down to 300 degrees F from 425 degrees F. (425 degrees F. is the temperature the crust is baked at.)

While the pie shell is baking, in a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes, stirring often. Add the two different milks and whisk to combine and heat through.

Whisk the eggs and yolks together in a medium bowl to blend, then whisk in the pumpkin mixture, a tablespoon or so at a time at first to gently warm the eggs. After a few tablespoons, continuing to whisk, add the rest of the pumpkin mixture.

Whisk well to form a silky texture; use a spatula to make sure all the filling is lifted from the bottom and edges of bowl. (Note: some versions of this pie state to use a blender which creates a rather unattractive top to the pie.)

As soon as crust is done, pour warm filling into still warm, just from the oven, shell. Bake until a thin-bladed knife inserted about halfway from the center comes out clean, about 45 to 55 minutes.

Remove from oven and let cool on a wire rack to room temperature. Refrigerate and after cool cover carefully with foil.

Notes from Pam Anderson:

  • This recipe calls for a prebaked pie shell. I prefer my own pie crust, of course but use any crust you like, even frozen. Just be sure it’s baked by the time you have the filling prepared.
  • Don’t let an insipid dessert ruin your feast. Your guests will gush over this dense, intense pie.

Keywords: condensed milk, Desserts, evaporated milk, Fruit Desserts, Pam Anderson, Pie, Pumpkin, Pumpkin Pie

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