Go Back Email Link
Pumpkin Pie with Evaporated Milk Recipe

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
Cook Time 55 minutes
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.