Pumpkin Pie made with Evaporated Milk – The Perfect Fall Dessert, Try it Now

Pumpkin Pie made with Evaporated Milk – The Perfect Fall Dessert, Try it Now
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Pumpkin Pie with Evaporated Milk is super easy to make and perfect for any fall dessert. It is made completely from scratch and is a great dessert to make ahead for the holidays!

This is a great and easy recipe. The filling is so simple, just whisk the ingredients together, pour into the pie shell and bake! It only takes 10 minutes to prepare and is perfect to make with the kids.

Serve with whipped cream or try it with this easy Pumpkin Ice Cream.

Why do you use evaporated milk?

The evaporated milk acts as a thickener. The heat from the oven extracts the moisture from the filling, making the filling runny. The thickener stops that from happening and allows the filling to set.

More pumpkin recipes to try Healthy Pumpkin Donuts.

STORAGE: Pumpkin Pie with Evaporated Milk

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 6 months.

REHEATING: Pumpkin Pie with Evaporated Milk

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 1-2 minutes.

Pumpkin Pie with Evaporated Milk RECIPE

INGREDIENTS 

1 Pie Crust (9 inch)

1 Can Pumpkin Puree

1 Cup Brown Sugar

1/2 tsp Salt

2 tsp Ground Cinnamon

1 tsp Ground Ginger

2 Tbsp Molasses

3 Eggs (beaten)

1 Cup Evaporated Milk

INSTRUCTIONS 

1. Preheat the oven to 425F/220C and lightly grease or line a 9-inch pie tin with parchment paper.

2. Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses.

3. Next blend in the eggs and evaporated milk. Mix well until fully combined.

4. Pour the filling into pie shell and spread evenly.

5. Bake in the preheated oven for 40 minutes until the pumpkin pie is set.

6. Allow to slightly cool and top with fresh cream.

EQUIPMENT

PIE TIN (9 inch)

WHISK

TIME

PREP TIME: 10 Minutes

TOTAL TIME: 50 Minutes

NUTRITIONAL VALUE

Fat: 11.7g

Protein: 6.2g

Total Carbs: 49.9g

Calories: 320 Calories

Pumpkin Pie with Evaporated Milk

Pumpkin Pie with Evaporated Milk

A great dessert to make ahead for the holidays!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • PIE TIN (9 inch)
  • Whisk

Ingredients
  

  • 1 Pie Crust 9 inch
  • 1 Can Pumpkin Puree
  • 1 Cup Brown Sugar
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 2 Tbsp Molasses
  • 3 Eggs beaten
  • 1 Cup Evaporated Milk

Instructions
 

  • Preheat the oven to 425F/220C and lightly grease or line a 9-inch pie tin with parchment paper.
  • Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses.
  • Next blend in the eggs and evaporated milk. Mix well until fully combined.
  • Pour the filling into pie shell and spread evenly.
  • Bake in the preheated oven for 40 minutes until the pumpkin pie is set.
  • Allow to slightly cool and top with fresh cream.

Notes

NUTRITIONAL VALUE
Fat: 11.7g
Protein: 6.2g
Total Carbs: 49.9g
Calories: 320 Calories
Keyword Pumpkin Pie