Evaporated Milk Pumpkin Pie

Evaporated milk pumpkin pie is smooth, creamy, and perfectly spiced. It’s so easy to put together and tastes best served with a big scoop of sweetened whipped cream on top. A Thanksgiving classic and a must for the holiday season!

Easy pumpkin pie

When I recently shared my condensed milk pumpkin pie, I had to think a lot about my grandma. She ran a little village pub in the countryside and was a wonderful cook and even better baker. She taught me so much about pie making, and the memories of baking with her are dear to my heart.

Every year, she would offer her patrons the most delicious pumpkin pie with evaporated milk. The pie starts with a buttery pie crust. Then comes a smooth and creamy pumpkin pie filling that’s full of warming spices and really makes this the best pumpkin pie.

While you’re at it, you should also try this pecan pie, sweet potato pie, and eggnog pie. There’s always room for more pie, right?

And for more pumpkin desserts, make pumpkin cake roll, pumpkin dump cake, and pumpkin custard pie!

Ingredients

Scroll down to the recipe card for a list of exact quantities.

• Pie crust: I like to use my 3-ingredient pie crust for any pie crust recipe. It’s easy to make, perfectly flaky, and full of buttery flavor.
• Canned pumpkin: Make sure to buy canned pumpkin puree, not pumpkin pie filling! The puree isn’t sweetened and doesn’t have any ingredients added to it. Libby’s is grandma’s and my favorite.
• Evaporated milk lends creaminess and richness to pumpkin pie. You need one 12-oz can.
• Sugar: Granulated (white/caster) sugar sweetens the pie and doesn’t take away from the pumpkin flavor. Feel free to swap in light brown sugar for a deeper aroma.
• Eggs help to bind the pumpkin pie filling. Make sure the eggs are at room temperature – they will mix in better.
• Spices: Flavorful spices taste like fall and make the pie so comforting and delicious! I just grab my homemade pumpkin spice mix,
• Cornstarch: My grandma always added a touch of cornstarch in pumpkin pie to help it set up. It makes the pie a little firm and easy to slice, while keeping the filling still velvety smooth.

Instructions

1. Preheat oven

Preheat your oven to 375°F.

2. Roll out pie crust

On a lightly floured work surface, roll the refrigerated pie dough into a 12 in circle. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking.

3. Line pie dish

Carefully transfer the rolled-out dough into a 9-in deep-dish pie pan. Tuck it in with your fingers, ensuring it’s smooth. Trim the extra overhang with a small, sharp knife, and save to make pie crust leaves. Flute the edges with your fingers or crimp with a fork, if desired.

4. Par-bake pie crust

Line the pie crust with a piece of parchment paper and a piece of tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights. Pre-bake the crust for 10 minutes. Then carefully remove the pie weights, tin foil, and parchment (baking) paper and bake for another 5 minutes.

5. Mix pumpkin pie filling

In a large mixing bowl, whisk together the sugar and cornstarch until you no longer see lumps of cornstarch. Next, whisk in the canned pumpkin and eggs until well incorporated. Lastly, add the evaporated milk and spices and vigorously whisk until everything is well combined.

6. Bake pumpkin pie

Pour the pumpkin pie filling into the pre-baked pie crust. Bake the pumpkin pie for 55 to 60 minutes, until the center is almost set. A small part of the center will be wobbly, and that’s okay. After 20 minutes of baking, cover the edges with aluminum foil or a pie shield to prevent the edges from getting too brown. Start checking the doneness at minute 50 and then every 5 minutes until the pie is ready.

7. Cool

Once cooked through, put the pie on a wire rack and let cool for about 2 hours.

8. Refrigerate

Place the pie in the refrigerator to cool completely for at least 6 hours or overnight, preferably.

9. Serve

If desired, decorate the pie with pie crust leaves (see the section below) and serve with sweetened whipped cream or caramel sauce.

Tips

• Pie crust: To save time, feel free to use a store-bought or frozen pie crust. If using a frozen pie crust, be sure to thaw it first and pre-bake according to the package instructions.
• Pie crust shield: Covering the crust with a pie shield can protect the edges of the crust from being overcooked and burning. If you don’t have a pie shield, use a piece of tin foil to cover the edges.
• Don’t overbake: Pumpkin pie tends to crack if overbaked. You want to take it out when the center is still slightly jiggly. The pie will finish cooking as it cools, and the texture will firm up without cracks.
• Separation of crust and filling: Don’t be alarmed if you see a little separation between the crust and filling after the pie is baked. This is normal and the pie will still taste scrumptious!
• Topping: Garnish the cooled pie with sweetened whipped cream, chopped nuts, candied pecans, or a sprinkle of cinnamon or pumpkin pie spice. Another idea is to make pie crust leaves from the dough scrapes – let me show you how to in the next section!

How to make pie crust leaves

Pie crust leaves are a fun way to use up any dough scraps you might have leftover. I like to double my crust recipe to ensure I have enough dough for leaves. The adorable leaves add a beautiful autumn look and taste delicious. Here’s how to make them:

1. Roll out dough. Roll the dough 1/8 in / 4 mm thick. Using leave cookie cutters, cut out shapes from the dough. I used leave plunger cutters, which create veins, but you can also “draw on” veins using a sharp knife.
2. Bake. Transfer the crust leaves to a baking sheet (tray) lined with parchment (baking) paper. Bake at 350°F / 180°C / gas mark 4 for 5 to 8 minutes or until lightly browned. Tip: Optionally, glaze the leaves with egg wash or sprinkle with cinnamon sugar before baking.
3. Cool & decorate. Allow the leaves to cool completely. Then arrange them on your baked evaporated milk pumpkin pie.

Storage

• Store: Keep leftovers covered in the refrigerator and consume within 4 to 5 days.
• Serve: When you’re ready to serve your pumpkin pie, take it out of the fridges for about 15 minutes to warm up a tad, or enjoy it cold immediately.
• Freeze: Bake your pumpkin pie and let it fully cool. Once cold, wrap the pie pan in 2 layers of plastic wrap and place in a large Ziplock bag or airtight container, then freeze.
• Thaw: To defrost, place the pie overnight in the fridge before serving.

Make ahead

Day-old pumpkin pie is just as yummy as a freshly made pie. I actually think it tastes better the next day when the spices had time to mingle and develop. So get ahead of the holidays and prepare this easy pumpkin pie recipe 1 to 2 days ahead of time.

Once baked and cooled, wrap the pie dish airtight with plastic wrap (cling film) or aluminum foil. Then put it in the fridge until ready to eat.

More delicious holiday pies

• Pecan Pie (No Corn Syrup)
• Condensed Milk Pumpkin Pie
• Sweet Potato Pie
• Eggnog Pie
• Chocolate Cream Pie
• Butterscotch Pie