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!
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Easy pumpkin pie with evaporated milk.
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.
My grandma’s recipe is similar to Libby’s pumpkin pie recipe. However, she added cornstarch and an extra egg to thicken the pumpkin pie filling. Since she served the pie in her pub, it needed to slice perfectly and hold up well.
While you’re at it, you should also try this condensed milk pecan pie, sweet potato pie, and eggnog pie. There’s always room for more pie, right?
And for more pumpkin desserts, make Libby’s pumpkin cake roll, pumpkin dump cake, and pumpkin custard pie!
Ingredients
Pumpkin pie is a must for Thanksgiving! My grandma would offer this pumpkin pie from October to Christmas. Once you try it, you’ll love it and want to make it all the time, too. I’m sure it’ll become a family favorite! 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.
How to make evaporated milk pumpkin pie
Your holiday season just got better with evaporated milk pumpkin pie! It’s a tried-and-true family recipe that is pretty simple and oh so delicious. My grandma just knew her way around the kitchen, and I’m so happy to share her traditional pumpkin pie recipe with you!
Step 1: Preheat oven
Preheat your oven to 375°F / 190°C / gas mark 5.
Step 2: Roll out pie crust
On a lightly floured work surface, roll the refrigerated pie dough into a 12 in / 30 cm circle. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking.
Step 3: Line pie dish
Carefully transfer the rolled-out dough into a 9-in / 23 cm 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.
Step 4: Par-bake pie crust
Line the pie crust with a piece of parchment (baking) 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.
Step 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.
Step 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.
Step 7: Cool
Once cooked through, put the pie on a wire rack and let cool for about 2 hours.
Step 8: Refrigerate
Place the pie in the refrigerator to cool completely for at least 6 hours or overnight, preferably.
Step 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 for making evaporated milk pumpkin pie
This evaporated pumpkin pie recipe is so flavorful and melts in your mouth, leaving you craving more. These tips and tricks will help you come up with the best evaporated milk pumpkin pie this holiday season!
- 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:
- 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.
- 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.
- Cool & decorate. Allow the leaves to cool completely. Then arrange them on your baked evaporated milk pumpkin pie.
Make-ahead & storage instructions
Store evaporated milk pumpkin pie
Store leftovers covered in the refrigerator and consume within 4 to 5 days.
Making pumpkin pie with evaporated milk 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.
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.
Can you freeze evaporated milk pumpkin pie?
Yes, this deep-dish pumpkin pie freezes well for up to 2 months. Here’s what to do:
- 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.
Evaporated Milk Pumpkin Pie Recipe
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!
Ingredients
- refrigerated pie crust (homemade or store-bought)
- 3/4 cup / 150 g / 5.3 oz granulated (white/caster) sugar
- 1 tbsp cornstarch
- 1 can (15 oz / 425 g) canned pumpkin
- 3 eggs, at room temperature
- 1 can (12 oz / 354 ml) evaporated milk
- 2 1/2 tsp pumpkin pie spice (see notes below)
Instructions
- Preheat oven. Preheat your oven to 375°F / 190°C / gas mark 5.
- Roll out pie crust. On a lightly floured work surface, roll the refrigerated pie dough into a 12 in / 30 cm circle. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking.
- Line pie dish. Carefully transfer the rolled-out dough into a 9-in / 23 cm 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.
- Par-bake pie crust. Line the pie crust with a piece of parchment (baking) 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.
- 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.
- 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.
- Cool. Once cooked through, put the pie on a wire rack and let cool for about 2 hours.
Refrigerate. Place the pie in the refrigerator to cool completely for at least 6 hours or overnight, preferably. - Serve. If desired, decorate the pie with pie crust leaves (see Notes below) and serve with sweetened whipped cream or caramel sauce.
- Store. Cover leftovers and store in the fridge for up to 4 days.
Notes
Pumpkin Pie Spice
I always use my homemade pumpkin pie spice in my fall baking recipes. If you don’t have pumpkin spice, you can easily make your own. The following makes enough for 1 pumpkin pie. Here’s what you’ll need:
- 2 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Mix everything together and add it to the evaporated milk pumpkin pie filling. Easy!
Toppings
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!
Pie Crust Leaves
Piecrust 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 adda beautiful autumn look and taste delicious. Here’s how to make them:
- 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.
- 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.
- Cool & decorate. Allow the leaves to cool completely. Then arrange them on your baked evaporated milk pumpkin pie.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 105mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 4g
FAQ’s
Should I use homemade or canned pumpkin puree for pumpkin pie?
Using canned pumpkin vs. fresh pumpkin puree makes a huge difference. I prefer canned pumpkin because it sets up nicely and creates a flavorful, creamy texture.
Fresh pumpkin puree holds extra water and doesn’t set up as nicely as canned pumpkin. I also found that fresh pumpkin gives a different texture. It’s a bit grainy and lumpy, not as smooth.
Still, if you want to use homemade pumpkin puree, be sure to drain and blot (using paper towels) it well to remove the excess liquid.
Why use evaporated milk for pumpkin pie?
Evaporated milk is exactly what it sounds like. It’s milk that has gone through a cooking/evaporation process to remove about 60% of the water content.
The result is creamier and thicker compared to regular whole milk, making it the perfect addition to pumpkin pie. Evaporated milk creates an incredibly soft, rich, and creamy texture, but is lighter than heavy cream.
Can I substitute condensed milk for evaporated milk?
No. Unlike evaporated milk, condensed milk is sweetened, meaning you would have to adjust the sugar content and baking time. Instead, try our condensed milk pumpkin pie recipe.
More delicious holiday pies
Let’s be real, you can’t just have one holiday pie, right? So, I’ve made it easy for you and picked out some of our other favorite, tried-and-true pie recipes. They are all mouthwatering, with so many flavors to choose from. Seriously, try them all, they are DELICIOUS!
- Pecan Pie (No Corn Syrup)
- Condensed Milk Pumpkin Pie
- Sweet Potato Pie
- Eggnog Pie
- Chocolate Cream Pie
- Butterscotch Pie
- Caramel Pie
- Dutch Apple Pie
Came out great.. 31 year old single dad who loves gardening, this year was the first time I grew pumpkins. And using this recipe along with another recipe I found for making the puree from the pumpkins themselves, the pie my family shared from this recipe you shared was magnificent. Thank you kindly for this.
Thank you for this kind review, Samir! Using your own homegrown pumpkins sounds absolutely wonderful!