I’m so excited to share with you my family’s favorite milk pumpkin pie recipe. This classic dessert has been a staple in our household for years, and I just can’t get enough of it.
The combination of creamy milk, sweet pumpkin, and spices is absolute perfection. Every time I make it, my kids can’t get enough of the aroma wafting from the oven, and my husband always requests it for special occasions.
But what I love most about this recipe is that it’s not just limited to holidays or celebrations – it’s perfect for a quick dessert on a weeknight or a weekend treat. Plus, the best part is that it’s surprisingly easy to make, even for a novice baker like me.
All you need is a few simple ingredients and some basic kitchen tools to create this show-stopping dessert. And did I mention that it’s also relatively healthy compared to traditional pumpkin pie recipes?
The use of milk instead of cream reduces the calorie count significantly, making it a guilt-free treat for everyone in the family.
Milk Pumpkin Pie
4.9 from 1125 votes
A classic pumpkin pie recipe using milk instead of cream, resulting in a smooth, velvety filling. This pie is perfect for fall and holiday gatherings.
4Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
5Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to overwork the dough.
7Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
8In a separate large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined and smooth.
9On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
10Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
11Trim the excess dough, leaving about 1/2 inch of overhang.
12Crimp the edges decoratively.
13Pour the pumpkin filling into the pie crust.
14Place the pie dish on a baking sheet to catch any spills.
15Bake the pie at 425°F for 15 minutes.
16After 15 minutes, reduce the oven temperature to 350°F and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
17The pie should have a slight jiggle but should not be liquidy.
18If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
20This allows the filling to set properly.
21For best results, refrigerate the pie overnight before serving.
22Serve chilled with a dollop of whipped cream, if desired.
Tips: Ensure all ingredients are at room temperature before mixing for a smooth filling. You can substitute whole wheat flour for a healthier option.
Watch Video Of How Milk Pumpkin Pie Works
This milk pumpkin pie recipe is always a good idea for any occasion and works well for family gatherings. It’s a crowd-pleaser and is sure to impress your guests.
I like to serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it at room temperature or slightly warmed.
Store any leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, let it thaw in the refrigerator overnight and then warm it in the oven at 350F for about 10-15 minutes or until heated through.
❓ Frequently Asked Questions About Milk Pumpkin Pie
What type of milk should I use for this recipe?
You can use any type of milk for this recipe, but I prefer to use whole milk for a richer flavor and creamier texture. If you want to make it healthier, you can use low-fat or non-dairy milk.
Can I use canned pumpkin puree instead of fresh?
Yes, you can use canned pumpkin puree for this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which already contains spices and sugar.
How do I know when the pie is done?
The pie is done when the edges are set and the center still jiggles slightly. If you insert a knife or toothpick into the center, it should come out clean. Be careful not to overbake the pie, as it can cause the crust to become dry and the filling to crack.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time. In fact, I recommend it. The flavors have time to meld together and the pie tastes even better the next day. You can store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
Can I use a different type of crust?
Yes, you can use a different type of crust for this recipe. I prefer to use a classic pie crust, but you can also use a graham cracker crust or a pecan crust. If you want to make it gluten-free, you can use a gluten-free pie crust.
Can I make this pie without eggs?
Yes, you can make this pie without eggs. To substitute the eggs, you can use flaxseed or chia seeds mixed with water. For each egg, mix 1 tablespoon of flaxseed or chia seeds with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken before adding it to the pie filling.
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