pumpkin pie with evaporated milk recipe

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

I’ve been making pumpkin pie with evaporated milk for years, and it’s become a staple in our household. The first time I made it, I was surprised by how easy it was and how delicious the end result was.

The key to this recipe is using evaporated milk instead of heavy cream, which gives the pie a lighter and more refreshing taste. My family loves this pie, and we often have it as a dessert after dinner.

It’s also a great option for potlucks or family gatherings because it’s easy to transport and serves a large crowd. One of the things I appreciate about this recipe is that it’s relatively healthy compared to other desserts.

The pumpkin is packed with vitamins and minerals, and the evaporated milk adds a touch of sweetness without adding extra sugar. This pie is perfect for any occasion, whether it’s a special holiday or just a Tuesday evening.

Classic Pumpkin Pie with Evaporated Milk

Classic Pumpkin Pie with Evaporated Milk

4.5 from 1062 votes

This classic pumpkin pie features a smooth, creamy filling made with pumpkin puree and evaporated milk, all nestled in a buttery, flaky pie crust. It is a staple dessert for autumn gatherings and Thanksgiving celebrations.

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

🥘Ingredients

For the Pie 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 Pumpkin Filling

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

👨‍🍳Directions

1Preheat the oven to 425 degrees Fahrenheit.
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.
4Sprinkle ice water over the flour mixture, one tablespoon at a time, stirring with a fork until the dough just comes together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to 1/2 inch, fold the edges under, and crimp with a fork or your fingers.
9In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt.
10Whisk until the mixture is smooth and fully blended, about 2 minutes.
11Pour the pumpkin filling into the prepared pie crust.
12Place the pie on the middle rack of the oven and bake at 425 degrees Fahrenheit for 15 minutes.
13Then reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 40 to 50 minutes, until the filling is set and a knife inserted near the center comes out clean.
14Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
15The pie will continue to set as it cools.
16Serve at room temperature or chilled, with whipped cream if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 350mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For a deeper flavor, use a store-bought refrigerated pie crust to save time. To prevent the crust edges from over-browning, cover them with foil or a pie shield after the first 15 minutes of baking.

Watch Video Of How Classic Pumpkin Pie with Evaporated Milk Works

To store leftover pumpkin pie, cover it loosely with foil or plastic wrap and keep it in the refrigerator for up to four days. I do not recommend freezing the whole pie because the texture can get watery when thawed.

For reheating, place a slice in a 300 degree oven for about 10 minutes or microwave it for 20 seconds. I like to serve it cold with a dollop of whipped cream or warm with a scoop of vanilla ice cream.

This recipe is always a good idea for any occasion because it is simple to make and pleases everyone. It works well for family gatherings, potlucks, or just a cozy night at home.

My family looks forward to it every fall, and I hope yours will too.

❓ Frequently Asked Questions About Pumpkin Pie with Evaporated Milk

Q: What is the origin of pumpkin pie?

Pumpkin pie has its roots in early American cuisine, dating back to the 1600s when European settlers brought their own recipes for sweet pies to the New World.

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