Pumpkin Pie Recipe With Evaporated Milk
User Reviews
5
Pumpkin Pie Recipe With Evaporated Milk
Description
The Pumpkin Pie Recipe With Evaporated Milk starts by mixing granulated sugar with ground cinnamon, salt, ginger, and cloves before combining with beaten eggs and canned pumpkin purée. Evaporated milk is slowly added to this mixture, which is then poured into an unbaked 9-inch deep-dish pie shell. The pie is initially baked at a high temperature to set the crust and filling, then baked longer at a lower temperature until fully cooked.
The custard has a smooth, rich texture, enhanced by aromatic spices that provide warmth without overpowering the pumpkin flavor. The use of evaporated milk offers a creamy consistency without adding excess sweetness, balancing the pie’s flavor.
This pumpkin pie is well suited for holiday or seasonal desserts and serves eight generous slices. It can be served chilled or at room temperature and pairs well with freshly whipped cream. The pie should be cooled on a wire rack before serving.
For storage, cover the cooled pie and refrigerate it for up to four days. It can be made ahead or enjoyed as leftovers, maintaining its texture and flavor. Using canned pumpkin purée and evaporated milk simplifies preparation without sacrificing taste.
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 2 large egg
- 1 (15 ounce) can pumpkin not pumpkin pie filling, puree
- 1 (12 ounce) can evaporated milk
- 1 (9-inch) pie shell unbaked, 4 cup volume, deep-dish
- Whipped Cream for serving, optional
Instructions
- Preheat oven to 425 degrees. In a small bowl, combine sugar, cinnamon, salt, ginger and cloves.
- In a large bowl, whisk eggs until beaten. Stir in sugar mixture and pumpkin. Slowly add evaporated milk. Pour mixture into unbaked pie shell. Bake 15 minutes.
- Reduce oven temperature to 350 degrees and bake until a knife inserted in the center comes out clean, about 40 minutes.
- Cool on wire rack, about 2 hours. Serve or refrigerate. Top with whipped cream, if desired.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, for the proper texture and flavor.
- Choose evaporated milk, not sweetened condensed milk; Carnation or PET brands are commonly found.
- Pie crusts can be homemade or store-bought; dough can be made ahead and frozen for up to two months.
- You may bake the pie crust directly from frozen without thawing by adjusting baking time.
- Whipped cream is recommended as a topping to complement the pie’s custard.
- This recipe yields eight slices; thinner slices can provide up to ten servings for larger gatherings.
- Store baked pie covered in the refrigerator for up to four days; it is also delicious cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 90kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 162mg | 7% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 70IU | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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