If you’re searching for the best pumpkin pie recipe with evaporated milk, you’re in the right place! This classic homemade pie is smooth, creamy, and perfectly spiced, and totally foolproof!
I’ve made it every year as my main contribution to Thanksgiving (and sometimes even Christmas), and every single year, people ask where I got the pie or what recipe I use! What makes it completely different from a store-bought pie is that the filling tastes lighter and more custard-y—trust me, you’ll love this.
This pumpkin pie recipe is sure to impress, and the perfect classic desert that will taste better than any store-bought pie. This is a must-try, classic pumpkin pie recipe (with evaporated milk) you’ll want to make over and over again!!
Why This Is the Best Pumpkin Pie Recipe with Evaporated Milk
This recipe is tried and true. I’ve made it more times than I can count, and every time it turns out perfectly creamy with just the right balance of sweetness and spice. Whether you’re baking for your family or bringing dessert to a holiday dinner, this pumpkin pie with evaporated milk recipe never disappoints.
- It’s super easy. With just a few staple ingredients, you can whip this pumpkin pie up so quickly! Trust me, I’m all about simple and easy recipes, and this is one of them.
- It’s pretty foolproof. Pumpkin pie is very forgiving, especially when you follow this recipe! If you make sure to let your pumpkin pie cool after baking, you’ll have a yummy and impressive pie in the end! It’s a make-ahead dream (tastes even better the next day!)
- It’s fluffy and delicious. Trust me when I say, this is the best recipe for pumpkin pie you’ll find. I’ve tried so many pies, and I prefer this fluffy, delicious, and perfect pumpkin pie. The texture is silky smooth thanks to the evaporated milk. Impress your Thanksgiving guests with this recipe!
What You’ll Need
If you love this pumpkin pie recipe, you might love my pumpkin spice syrup recipe, healthier pumpkin spice latte syrup recipe, or my homemade pumpkin spice latte recipe!
With just a few ingredients, you’ll find this recipe fresh and simple! You’ll need a few key ingredients:
- Pie crust: I love my homemade pie crust recipe that makes the most buttery, flakey crust. You can also use a pre-made crust from the store.
- Sugar: you can’t have a yummy pie without a bit of sweetness.
- Salt & spices: pumpkin pie spice is perfect for this recipe, along with a bit of salt for flavor.
- Eggs: this is a key ingredient for your pie mix.
- Pumpkin puree: can’t have pumpkin pie without pumpkin.
- Evaporated milk: another important ingredient to keep this pie simple.
How to Make Pumpkin Pie with Evaporated Milk
- Preheat the oven to 425°F.
- Mix your dry ingredients together in a small bowl (sugar, pumpkin pie spice, and salt).
- In a large bowl, beat your eggs.
- Mix in your pumpkin with your eggs, then stir in the dry ingredients until combined.
- Stir in evaporated milk.
- Pour the mixture into your pie crust.
- Bake on 425°F for 15 min, then lower temp to 350°F and bake for 45-50 minutes.
- Let cool completely before serving.
I like to let my pie cool in the fridge and serve it cold with homemade whipped cream.
I love serving this chilled with a big dollop of homemade whipped cream or a scoop of vanilla ice cream. It’s the perfect finish to a fall meal.
FAQs
Yes! This pie is perfect for making ahead. You can bake it up to 2 days in advance and store it in the fridge. The flavors deepen as it chills, making it even better the next day.
Evaporated milk is more concentrated and has about 60% of the water removed, giving it a creamier texture. Using regular milk won’t give your pie the same rich, custard-like consistency.
Absolutely. Just make sure your homemade puree is thick and not watery. If it seems too loose, strain it through cheesecloth or cook it down a bit before using.
Yes! You can easily use a store-bought gluten-free crust or make one from scratch. Just be sure to check the baking instructions, as some gluten-free crusts brown more quickly.
Video of Pumpkin Pie Recipe
Pumpkin Pie Recipe with Evaporated Milk
Ingredients
- 1 9-in unbaked pie crust or try a homemade pie crust
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 2 eggs
- 1 15-oz can pure pumpkin puree
- 1 12-oz can evaporated milk
Instructions
- Preheat the oven to 425°F.
- In a large bowl, beat your eggs.
- Mix your dry ingredients together in a small bowl (sugar, pumpkin pie spice, and salt).
- Mix in your pumpkin with your eggs, then stir in the dry ingredients until combined.
- Stir in evaporated milk.
- Pour the mixture into your pie crust.
- Bake on 425°F for 15 min, then lower temp to 350°F and bake for 45-50 minutes.
- Let cool completely before serving. Serve with ice cream or whipped cream!
Notes
- For a stronger spice flavor, add 1/2 tsp cinnamon or a pinch of nutmeg.
- To avoid cracks in your pie, don’t overbake and let it cool slowly.
- Best served chilled with whipped cream.
Whether you’re making this for Thanksgiving or just because you’re craving a cozy fall dessert, this pumpkin pie recipe with evaporated milk is a classic worth saving. The rich, creamy texture paired with warm spices and a buttery crust makes it one of my absolute favorites. Happy baking!
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Love your video! Going out to buy pumpkin pie spice and make this pie! 😀👍😍