Pumpkin Pie with Evaporated Milk Recipe

Pumpkin Pie with Evaporated Milk Recipe uses pumpkin purée, evaporated milk, eggs, sugar, and spices to create a creamy filling with a warm flavor. The evaporated milk makes the filling smooth and silky, while the spices add depth. This Pumpkin Pie with Evaporated Milk Recipe is often enjoyed during fall holidays because it brings classic flavors to the table in a simple and tasty way.

A Pumpkin Pie with Evaporated Milk Recipe usually takes around 15 minutes to mix the filling and prepare the crust. Baking takes about 55 to 60 minutes. Cooling takes at least 2 hours. Overall, the Pumpkin Pie with Evaporated Milk Recipe needs about 3 hours from start to finish.

Working with a Pumpkin Pie with Evaporated Milk Recipe always brings out warm spices and sweet aromas that fill the kitchen. The smooth mix of pumpkin and evaporated milk creates a creamy texture that settles beautifully in the crust. Each step in the Pumpkin Pie with Evaporated Milk Recipe builds a dessert that feels comforting and easy to enjoy.

Why You’ll Love It Pumpkin Pie with Evaporated Milk Recipe

• Rich Flavor: This pumpkin pie with evaporated milk recipe gives a deep, warm taste. The creamy texture feels smooth. You get steady sweetness and spice. It makes every bite cozy and comforting.
• Simple Steps: This pumpkin pie with evaporated milk recipe uses easy steps. You mix basic ingredients and bake. Anyone can make it. It helps you feel confident in the kitchen and enjoy stress-free cooking.
• Perfect Texture: This pumpkin pie with evaporated milk recipe gives a silky, firm filling. It cuts clean and stays soft. The crust stays crisp. You get a dessert that looks great and tastes even better.

Ingredient Notes for a Pumpkin Pie with Evaporated Milk Recipe

Below are simple and clear notes for each ingredient in a pumpkin pie with evaporated milk recipe. These will help you understand why each item matters and how it shapes the flavor.

• Pumpkin puree: Smooth and rich. It gives the classic taste and creamy base for your pumpkin pie with evaporated milk recipe.
• Evaporated milk: Adds a silky texture. It makes the filling firm yet soft.
• Eggs: Help the filling set. They keep the pie stable when sliced.
• Granulated sugar: Sweetens the filling and balances the spices.
• Salt: Boosts flavor and makes spices shine.
• Ground cinnamon: Warm and cozy. It adds the main spice note people expect.
• Ground ginger: Adds a light kick and bright flavor.
• Nutmeg: Gives a sweet, earthy scent that pairs well with pumpkin.
• Cloves: Strong and bold. A small amount adds depth.
• Vanilla extract: Softens the spice blend and adds warmth.
• 9-inch pie crust: Holds the filling and gives a crisp, buttery bite.

Helpful Tips and Add Your Touch

Add warm spices to your Pumpkin Pie with Evaporated Milk Recipe to boost flavor. Use fresh cinnamon or nutmeg for a cozy taste. Keep the filling smooth by whisking well. Bake the pie on the lower rack so the crust gets crisp and golden.

Let your style show in this classic dessert. Try a sprinkle of brown sugar on top before baking for a caramel flavor. Swap regular crust for a graham cracker crust if you like extra sweetness. Serve the pie cold or warm. Add whipped cream for a simple, tasty finish.

Pumpkin Pie with Evaporated Milk Recipe Variation

You can change this Pumpkin Pie with Evaporated Milk Recipe to fit different tastes. Add maple syrup or brown sugar for a deeper flavor. Try adding a bit of vanilla extract for warmer notes. You can also use a graham cracker crust for a sweeter twist. This Pumpkin Pie with Evaporated Milk Recipe stays flexible and fun.

Another variation of the Pumpkin Pie with Evaporated Milk Recipe is adding toppings. Try whipped cream, toasted nuts, or cinnamon sugar. You can also mix in chocolate chips or swirl in cream cheese. These small changes make the Pumpkin Pie with Evaporated Milk Recipe even more enjoyable.

How to Serve Pumpkin Pie with Evaporated Milk Recipe

Serve the Pumpkin Pie with Evaporated Milk Recipe at room temperature for the best flavor. Add a spoonful of whipped cream or vanilla ice cream. The warm spices match well with cool toppings. This makes each slice rich and balanced in taste.

You can also serve the Pumpkin Pie with Evaporated Milk Recipe with hot drinks. Try coffee, tea, or warm apple cider. These drinks bring out the sweet pumpkin flavor. They also make the dessert feel cozy and perfect for gatherings.

Storage Options

You can store the Pumpkin Pie with Evaporated Milk Recipe in the fridge for up to four days. Cover the pie tightly so it stays fresh and creamy. You can also freeze the pie if you want to enjoy it later. Wrap it well to protect the smooth texture.

FAQs About Pumpkin Pie with Evaporated Milk Recipe

Can I use fresh pumpkin in a pumpkin pie with evaporated milk recipe?
Yes, you can use fresh pumpkin in a pumpkin pie with evaporated milk recipe if you cook and mash it well. Make sure it is smooth so the pie tastes good.

How long does a pumpkin pie with evaporated milk recipe take to bake?
A pumpkin pie with evaporated milk recipe usually needs about 50 to 60 minutes in the oven. The center should look set but still soft.

Can I make a pumpkin pie with evaporated milk recipe ahead of time?
Yes, you can make a pumpkin pie with evaporated milk recipe a day early and chill it. This helps the flavors blend even more.

How do I store leftover pumpkin pie with evaporated milk recipe?
You can store leftover pumpkin pie with evaporated milk recipe in the fridge for up to four days. Cover it well to keep it fresh.

Pumpkin Pie with Evaporated Milk Recipe

Pumpkin Pie with Evaporated Milk Recipe uses pumpkin purée,evaporated milk, eggs, sugar, and spices to create a creamy filling with a warmflavor. The evaporated milk makes the filling smooth and silky, while thespices add depth. This Pumpkin Pie with Evaporated Milk Recipe is often enjoyedduring fall holidays because it brings classic flavors to the table in a simpleand tasty way.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Servings: 8 People

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk
• 2 large eggs
• ¾ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 teaspoon vanilla extract
• 1 unbaked 9-inch pie crust

Equipment

• 1 pie dish (9-inch)
• 1 large mixing bowl
• 1 medium bowl
• Whisk or electric mixer
• Measuring Cups
• Measuring Spoons
• Rubber spatula
• Baking sheet (to hold the pie and prevent spills)
• Cooling Rack
• Can opener (for evaporated milk and pumpkin puree)
• Oven Mitts
• Aluminum foil or pie shield (to prevent crust from burning)

Method

 

1. Mix wet ingredients: In a large bowl, whisk eggs, pumpkin puree, vanilla, and evaporated milk until smooth.
2. Add dry ingredients: In another bowl, combine sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add to wet mixture and whisk again.
3. Prepare your crust: Place the pie crust into a 9-inch pie dish. Smooth the edges and fix any cracks.
4. Fill the crust: Pour the pumpkin mixture into the crust. Tap the pie dish gently on the counter to release air bubbles.
5. Bake the pie: Start baking at 425°F for 15 minutes. Then reduce temperature to 350°F and continue baking for 40 minutes.
6. Check doneness: Insert a knife near the center. If it comes out clean, the pie is ready.
7. Cool completely: Place the pie on a cooling rack and let it rest for at least 2 hours. This step helps your pumpkin pie with evaporated milk recipe set properly.

Notes

To get the best results, do not skip the temperature change when baking. The high heat helps the crust set while the lower heat prevents cracks in the filling. Using room-temperature ingredients gives the pie a silky texture. If the crust starts to brown too fast, cover the edges with foil. For deeper flavor, chill the baked pie overnight. Always use pure pumpkin puree and not pumpkin pie filling because the added spices in pie filling can change the flavor balance. Let the pie cool fully before slicing to avoid a runny center.