Servings
Font
Back
0 from 36 votes

Pumpkin Pie Recipe With Evaporated Milk

The best Pumpkin Pie Recipe just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake. No one will guess this is a semi-homemade pumpkin pie!

Prep Time
5 mins
Cook Time
2 hrs 5 mins
Total Time
3 hrs
Servings: 8 slices
Calories: 90 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 ounce) can evaporated milk
  • 1 (9-inch) deep-dish pie shell unbaked, 4 cup volume
  • Whipped Cream for serving, optional

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. In a small bowl, combine sugar, cinnamon, salt, ginger and cloves. 
  2. 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.
  3. Reduce oven temperature to 350 degrees and bake until a knife inserted in the center comes out clean, about  40 minutes.
  4. Cool on wire rack, about 2 hours. Serve or refrigerate. Top with whipped cream, if desired.

Notes

  • Pumpkin purée: Seek out canned pumpkin pureé (not pumpkin pie filling).
  • Evaporated milk: Canned evaporated milk, NOT the sweetened condensed milk. Carnation or PET brand is easy to find.
  • Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
  • Whipped cream: You can make your own whipped cream or substitute store-bought; just don't skip it entirely as the cream complements the custard pie beautifully.
  • Yield: This easy pumpkin pie recipe makes 8 generous slices. If you're enjoying it on a holiday alongside other desserts, slices 10 slightly thinner pieces (to save room for that Pecan Pie or Apple Pie, too!).
  • Storage: Store your baked and cooled pumpkin pie covered in the refrigerator for up to 4 days. It's delicious cold with plenty of whipped cream.

Nutrition Information

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%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 90

% 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.