I’ve been making this pumpkin pie evaporated milk recipe for years, and it’s always a hit with my family. The combination of the flaky crust, the silky smooth filling, and the sweetness of the pumpkin is just perfect.
My kids love helping me in the kitchen, and this recipe is one of their favorites. They can’t get enough of the way the evaporated milk adds a creamy texture to the filling.
As for me, I love how easy this recipe is to make – just mix everything together and pop it in the oven. It’s a great way to get out of cooking during the week, and it’s perfect for special occasions too.
Plus, it’s a healthier alternative to traditional pumpkin pie recipes that use heavy cream or butter. The evaporated milk reduces the calorie count significantly, making this recipe a guilt-free treat for my family and me.
We always have leftovers, but that’s not a problem – this pie is just as delicious reheated as it is fresh out of the oven.
Classic Pumpkin Pie with Evaporated Milk
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This classic pumpkin pie uses evaporated milk for a rich, creamy texture. The filling is spiced with cinnamon, ginger, and cloves, baked in a flaky pie crust until set.
2In a large bowl, combine 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.
4Sprinkle with ice water, one tablespoon at a time, and stir with a fork until the dough holds together.
5Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough out to a 12-inch circle.
7Gently transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges as desired.
9Prick the bottom and sides with a fork to prevent air bubbles.
10In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth and well combined.
11Pour the filling into the prepared pie crust.
12Place the pie on a baking sheet to catch any spills.
13Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F.
14Continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean and the filling is set with a slight jiggle in the very center.
15The edges should be golden brown.
16Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
17The filling will continue to set as it cools.
18Serve at room temperature or chilled, with whipped cream if desired.
For a deeper flavor, use a store-bought deep-dish pie crust. To prevent the crust from over-browning, cover the edges with foil halfway through baking. The pie is done when the center is just set and no longer liquid.
Watch Video Of How Classic Pumpkin Pie with Evaporated Milk Works
To store your pumpkin pie with evaporated milk, let it cool completely at room temperature, then cover it loosely with plastic wrap or foil and keep it in the refrigerator for up to four days. For reheating, I like to place individual slices in a 300 degree oven for about 10 minutes, or you can microwave them for 20 to 30 seconds if you are in a hurry.
This pie is wonderful served cold with whipped cream, but it also tastes amazing warm with a scoop of vanilla ice cream, making it a versatile dessert that works for any family gathering or holiday table. I always feel confident bringing this pie to events because it holds up well and everyone always asks for the recipe, and that is the best compliment a home baker can get.
❓ Frequently Asked Questions About Pumpkin Pie with Evaporated Milk
1. What is evaporated milk?
Evaporated milk is a type of milk that has been heated to remove excess water content, leaving behind a creamy and rich liquid. It’s often used as a substitute for heavy cream or half-and-half in recipes.
2. Can I use regular milk instead of evaporated milk?
No, you shouldn’t substitute regular milk for evaporated milk in this recipe. Regular milk won’t provide the same creamy texture and flavor that evaporated milk does.
3. Can I make this recipe vegan?
You can make this recipe vegan by substituting the eggs with flax eggs or mashed banana, and using a non-dairy milk instead of evaporated milk.
4. Can I freeze this pie?
Yes, you can freeze this pie for up to 3 months. Just thaw it in the refrigerator overnight before serving.
5. Can I use canned pumpkin instead of fresh pumpkin?
You can use canned pumpkin instead of fresh pumpkin if you prefer – just make sure to use 100% pumpkin puree without any added spices.
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