Pumpkin Pie

Campbell's Pumpkin Pie Recipe

Using a refrigerated pie crust and this perfectly seasoned pumpkin filling makes holiday pie baking easy and tasty!

At a glance


20 min.


50 min.



Bake: 30 min.

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What You'll Need

2 eggs
1/2 cup packed brown sugar
1 cup heavy cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 dash salt
2 cups (about 2/3 of a 29-ounce can) canned pumpkin
1 crust ( 1/2 of a 14-ounce package) refrigerated refrigerated pie crust, baked according to package directions for an 8-inch pie
1 cup sweetened whipped cream (optional)

How to Make It

  • 1

    Beat the eggs, brown sugar, heavy cream, cinnamon, pumpkin pie spice and salt in a large bowl with an electric mixer on medium speed. Stir in the pumpkin and pour the mixture into the baked pie crust.

  • 2

    Bake at 350ºF. for 30 minutes or until the pumpkin mixture is set. Serve the pie warm or at room temperature with whipped cream, if desired.

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  • Ingredient Note: If you'd rather make your own pie crust, search Campbellkitchen.com for the "Classic Pie Crust" recipe. It works great with this recipe!
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