There is something magical about the smell of cinnamon on a crisp autumn evening. It means the holidays are finally here. This evaporated milk pumpkin pie is the only recipe you need this season. It is incredibly creamy and perfectly spiced for your family table.
You deserve a dessert that is both simple and impressive. This recipe delivers a smooth, velvety texture that everyone loves. It is the perfect way to finish a big family meal.
Why This Recipe Is a Winner
This recipe is a total winner for busy holiday hosts. Using evaporated milk makes the filling silky and rich every single time. It is much easier than making a complicated custard from scratch.
You will love how quickly it comes together on a hectic morning. It uses simple pantry staples you likely already have. This pie is perfect for fall gatherings and cozy Sunday dinners alike.
Simple Method
You just need two bowls and a whisk for this dessert. First, you mix your dry spices and sugar together. Then, you blend the wet ingredients until they are smooth. Even if you are a beginner, this foolproof method works perfectly.
Ingredients You’ll Need
Most of these items are probably already in your pantry or fridge.
- 1 (9-inch) unbaked deep-dish pie shell
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) pumpkin purée
- 1 can (12 fluid ounces) evaporated milk
Step-by-Step
- Preheat oven to 425°F (218°C).
- In a small bowl, combine granulated sugar, salt, cinnamon, ginger, and cloves.
- In a large bowl, lightly beat the eggs. Stir in the pumpkin purée and the sugar-spice mixture until well combined.
- Gradually whisk in the evaporated milk until the mixture is smooth and uniform.
- Pour the pumpkin mixture into the unbaked pie shell.
- Bake at 425°F for 15 minutes to set the crust.
- Reduce oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Remove from oven and cool on a wire rack for at least 2 hours before serving or refrigerating.
Best Ways to Enjoy It
Serve each slice with a big dollop of whipped cream. It looks beautiful on a festive dessert spread. Pair it with hot coffee or a glass of cold milk. Your guests will keep asking for seconds all night long.
Keep It Fresh
Keep your leftovers in the fridge for up to four days. Cover the pie loosely with foil or plastic wrap. This pie actually tastes even better the next day. It is a great make-ahead dessert for your holiday meal.
Tips for Best Results
- Use a deep-dish pie shell to prevent any messy spills.
- Don’t skip the high-heat start to get a golden, set crust.
- If the edges brown too fast, cover them with foil.
- Let it cool completely so the custard sets properly.
- Always use plain pumpkin purée, not the pre-spiced pie filling.
- For Thanksgiving, double the batch to feed a larger crowd.
- Add a pinch of fresh orange zest for a bright flavor.
Easy Flavor Ideas
- Add a pinch of nutmeg for extra warmth.
- Use a graham cracker crust for a different texture.
- Swap white sugar for brown sugar for a deeper caramel flavor.
- Try a dairy-free evaporated milk for a modern twist.
Quick Answers
Can I make this pie ahead of time?
Yes, this is perfect for holiday planning. Bake it the day before and keep it chilled. It makes your celebration day much easier.
Why did the top of my pie crack?
Cracks usually happen if the pie is overbaked. Take it out when the center still has a slight jiggle. It will firm up as it cools.
Can I use fresh pumpkin instead of canned?
You can use fresh roasted pumpkin purée. Just make sure to drain it well first. Canned purée gives the most consistent results for beginners.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Evaporated Milk Pumpkin Pie
Ingredients
- 1 (9-inch) unbaked deep-dish pie shell
- 3/4 cup granulated sugar
- 1/2 teaspoon sal t
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large egg s
- 1 can (15 ounces) pumpkin purée
- 1 can (12 fluid ounces) evaporated milk
Instructions
- Preheat oven to 425°F (218°C).
- In a small bowl, combine granulated sugar, salt, cinnamon, ginger, and cloves.
- In a large bowl, lightly beat the eggs. Stir in the pumpkin purée and the sugar-spice mixture until well combined.
- Gradually whisk in the evaporated milk until the mixture is smooth and uniform.
- Pour the pumpkin mixture into the unbaked pie shell.
- Bake at 425°F for 15 minutes to set the crust.
- Reduce oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
- Remove from oven and cool on a wire rack for at least 2 hours before serving or refrigerating.
