Go Back
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