The Best Homemade Pumpkin Pie

Pumpkin pie recipe with evaporated milk is a classic dessert that’s perfect for the holiday season.

There’s nothing quite like the warm, spiced aroma of pumpkin pie filling the kitchen during the holidays. This classic dessert is a staple for Thanksgiving and beyond, bringing comfort and nostalgia with every bite. If you’re looking for the perfect pumpkin pie recipe with evaporated milk, this one is foolproof, creamy, and packed with rich fall flavors. Plus, it’s incredibly easy to make! Whether you’re baking for family, friends, or just yourself, this recipe will become your go-to for the season.

Why You’ll Love This Pumpkin Pie Recipe

1. Rich & Creamy Texture – This pumpkin pie recipe with evaporated milk is smooth and velvety, thanks to the perfect balance of pumpkin, evaporated milk, and eggs.
2. Perfectly Spiced – A blend of cinnamon, nutmeg, ginger, and pumpkin pie spice creates a warm, cozy flavor.
3. Easy to Make – No complicated steps, just mix, pour, and bake!
4. Make-Ahead Friendly – Prepare it in advance and chill for a stress-free holiday dessert.
5. Pairs Perfectly with Homemade Whipped Cream – A dollop of fresh vanilla whipped cream takes this pumpkin pie recipe with evaporated milk to the next level!

Ingredients for the Perfect Pumpkin Pie

For the Filling:

• 1 (15 oz) can evaporated milk
• 1 (15 oz) can pumpkin purée
• 1 cup granulated sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp pumpkin pie spice
• 3 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

For the Pie Crust:

• 1 prepared pie crust (store-bought or homemade)

For the Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the Pie Crust

If using a homemade pie crust, make it at least an hour before starting the filling. If using store-bought, remove it from the fridge to soften slightly before rolling it into your pie pan.

Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and bake for 10 minutes. If you have baking beans, place parchment paper over the crust and add the beans to prevent it from puffing up. If not, use a fork to poke small holes in the bottom.

2. Make the Pumpkin Pie Filling

In a large mixing bowl, whisk together the pumpkin purée, sugar, and vanilla extract.

Add the cinnamon, nutmeg, ginger, and pumpkin pie spice, stirring until well combined.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Whisk in the flour, ensuring there are no lumps. Gradually pour in the evaporated milk, stirring until smooth.

3. Bake the Pie

Pour the pumpkin filling into the pre-baked crust. Bake for 50-55 minutes, or until the edges are set and slightly puffy while the center still jiggles slightly when shaken.

Remove from the oven and allow to cool completely at room temperature. Then, refrigerate for at least 3-4 hours (overnight is best) to let the flavors meld and the texture set.

4. Make the Whipped Cream

About 30 minutes before serving, prepare the whipped cream.

In a stand mixer or using a hand mixer, beat the heavy whipping cream on low speed. Slowly add in the vanilla extract and powdered sugar.

Increase the speed (KitchenAid users: speed 6-8) and beat until soft peaks form, creating a light, fluffy texture.

5. Serve & Enjoy!

Once the pumpkin pie recipe with evaporated milk is chilled, top with fresh whipped cream and a sprinkle of cinnamon. Slice and enjoy!

Pro Tips for the Best Pumpkin Pie

• Use Pure Pumpkin Purée – Avoid pumpkin pie filling, which already contains added sugar and spices.
• Don’t Overbake – The center should jiggle slightly when done; it will continue to set as it cools.
• Chill for Best Flavor – Letting the pumpkin pie recipe with evaporated milk rest in the fridge enhances its flavor and texture.
• Make It Ahead – Bake the pumpkin pie recipe with evaporated milk a day in advance to save time on busy holidays.

Final Thoughts

This pumpkin pie recipe with evaporated milk is simple, delicious, and guaranteed to impress your guests. Whether you’re celebrating Thanksgiving, Friendsgiving, or just craving a cozy fall dessert, this recipe will be a hit. Give it a try, and don’t forget to share your pumpkin pie creations on Instagram!

The Best Homemade Pumpkin Pie

Pumpkin pie is a classic dessert that’s perfect for the holiday season.

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Course Dessert

Servings 12 Servings

Ingredients

  

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For the Filling:

• 1 15 oz can evaporated milk
• 1 15 oz can pumpkin purée
• 1 cup granulated sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp pumpkin pie spice
• 3 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

For the Pie Crust:

• 1 prepared pie crust store-bought or homemade

For the Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

 

Prepare the Pie Crust

• If using a homemade pie crust, make it at least an hour before starting the filling. If using store-bought, remove it from the fridge to soften slightly before rolling it into your pie pan.
• Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and bake for 10 minutes. If you have baking beans, place parchment paper over the crust and add the beans to prevent it from puffing up. If not, use a fork to poke small holes in the bottom.

Make the Pumpkin Pie Filling

• In a large mixing bowl, whisk together the pumpkin purée, sugar, and vanilla extract.
• Add the cinnamon, nutmeg, ginger, and pumpkin pie spice, stirring until well combined.
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Whisk in the flour, ensuring there are no lumps. Gradually pour in the evaporated milk, stirring until smooth.

Bake the Pie

• Pour the pumpkin filling into the pre-baked crust. Bake for 50-55 minutes, or until the edges are set and slightly puffy while the center still jiggles slightly when shaken.
• Remove from the oven and allow to cool completely at room temperature. Then, refrigerate for at least 3-4 hours (overnight is best) to let the flavors meld and the texture set.

Make the Whipped Cream

• About 30 minutes before serving, prepare the whipped cream.
• In a stand mixer or using a hand mixer, beat the heavy whipping cream on low speed. Slowly add in the vanilla extract and powdered sugar.
• Increase the speed (KitchenAid users: speed 6-8) and beat until soft peaks form, creating a light, fluffy texture.

Serve & Enjoy!

• Once the pie is chilled, top with fresh whipped cream and a sprinkle of cinnamon. Slice and enjoy!

Notes

Pro Tips for the Best Pumpkin Pie

• Use Pure Pumpkin Purée – Avoid pumpkin pie filling, which already contains added sugar and spices.
• Don’t Overbake – The center should jiggle slightly when done; it will continue to set as it cools.
• Chill for Best Flavor – Letting the pie rest in the fridge enhances its flavor and texture.
• Make It Ahead – Bake the pie a day in advance to save time on busy holidays.

Keyword fall dessert, pie crust, pie dough, pumpkin pie, pumpkin spice

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