pumpkin pie made with evaporated milk recipe

Written ByJenny Smyth Posted on
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The Best pumpkin pie made with evaporated milk recipe

I’m so excited to share with you my favorite pumpkin pie recipe made with evaporated milk. This recipe has been a staple in our household for years, and I’m sure it will become one of your go-to’s as well. I first discovered this recipe when I was looking for a new twist on traditional pumpkin pie.

I had tried many different recipes before, but none of them seemed to hit the spot. That’s when I stumbled upon this recipe that uses evaporated milk instead of traditional heavy cream or half-and-half. The result is a rich, creamy, and deliciously flavored pie that’s perfect for any occasion.

I’ve made this pie countless times for family gatherings, holidays, and even just for a quick dessert after dinner. My kids love helping me in the kitchen, and they’re always excited to taste the finished product. The best part is that this pie is incredibly easy to make, requiring only a few ingredients and some simple preparation.

One of the things I love about this recipe is the way the evaporated milk adds a subtle sweetness without overpowering the other flavors. It’s also worth noting that this pie is relatively healthy compared to other desserts. The pumpkin provides a good source of fiber and vitamins, while the evaporated milk adds some much-needed calcium.

If you’re looking for a new dessert recipe to try out, I highly recommend giving this one a shot. I’m confident you’ll be hooked from the first bite!

Classic Pumpkin Pie with Evaporated Milk

4.8 from 1980 votes

This classic pumpkin pie uses evaporated milk for a rich, creamy texture and perfectly spiced filling. It features a buttery, flaky crust and a smooth, custard-like center that sets beautifully.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together; do not overwork.
5Turn the dough onto a lightly floured surface and shape into a disk.
6Roll it out to a 12-inch circle, about 1/8-inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges decoratively.
9In a separate large bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt.
10Whisk until the mixture is smooth and fully combined, ensuring no streaks of egg remain.
11The filling will be slightly thin but will thicken during baking.
12Pour the filling into the prepared pie crust, spreading it evenly.
13Place the pie on the middle rack of the preheated oven and bake at 425°F for 15 minutes.
14Then reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, until the filling is set around the edges but still slightly jiggly in the center when gently shaken.
15Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
16The filling will continue to set as it cools.
17For best results, refrigerate the pie for at least 4 hours or overnight before slicing.
18Serve chilled or at room temperature.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 380mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For a deeper flavor, use a store-bought refrigerated pie crust if short on time. The pie is done when a knife inserted near the center comes out clean. Let it cool completely for clean slices.

Watch Video Of How Classic Pumpkin Pie with Evaporated Milk Works

This pumpkin pie recipe made with evaporated milk is truly a classic. It’s perfect for any occasion – whether it’s a holiday dinner or just a Tuesday night dessert.

The best part is that it’s incredibly easy to make and requires minimal ingredients. Plus, it’s relatively healthy compared to other desserts.

So go ahead and give it a try – I’m sure you won’t regret it!

❓ Frequently Asked Questions About Pumpkin Pie with Evaporated Milk

Q: What is the difference between evaporated milk and regular milk?

Evaporated milk has been heated to remove more of its water content, leaving behind a rich, creamy liquid with a higher fat content than regular milk.

Q: Can I use other types of milk in place of evaporated milk?

Yes, you can experiment with using other types of milk such as almond or soy milk in place of evaporated milk. However, keep in mind that these alternatives may change the flavor profile of your pie.

Q: How long does it take to make this pumpkin pie?

This recipe is relatively quick and easy to make, requiring only about 30 minutes of preparation time before baking.

Q: Can I use canned pumpkin instead of fresh pumpkin?

Absolutely! Canned pumpkin is a great alternative if you don’t have fresh pumpkin on hand.

Q: How do I store leftover pumpkin pie?

You can store leftover pumpkin pie at room temperature for up to 2 days or refrigerate it for up to 5 days.

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