Pumpkin Pie Recipe with Evaporated Milk
If you’re looking for a delicious and fool proof pumpkin pie recipe with evaporated milk that you can whip together and bring to your next Thanksgiving gathering, look no further!
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.