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Classic Pumpkin Pie Recipe with Evaporated Milk

Classic Pumpkin Pie Recipe

A traditional 9-inch pumpkin pie made with pure pumpkin puree, evaporated milk, warm spices, and a flaky unbaked crust. The custard bakes at two temperatures for a set edge and a tender center.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch crust Unbaked deep-dish pie crust
Pumpkin Custard
  • 1 15-ounce can Pure pumpkin puree
  • 2 eggs Large eggs
  • 1 12-fluid-ounce can Evaporated milk
  • 3/4 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Place a sturdy baking sheet in the oven while it preheats so the pie can bake on a hot surface.
  2. Fit the unbaked 9-inch deep-dish crust into a pie plate, crimping the edges. Chill it briefly if the dough feels soft.
  3. Whisk the sugar, salt, cinnamon, ginger, and cloves together in a large bowl. Add the pumpkin and eggs, whisking until smooth.
  4. Gradually whisk in the evaporated milk until the filling is evenly blended and fluid. Pour the custard into the prepared crust.
  5. Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 40–50 minutes.
  6. Remove the pie when the edges are set and the center has a slight wobble, or when a knife inserted near the center comes out mostly clean. Cool on a wire rack for at least 2 hours, then refrigerate after cooling.

Notes

Use pure pumpkin puree rather than sweetened pumpkin pie filling. Bake on a preheated baking sheet to help the bottom crust cook evenly and catch spills. Shield the crust edges with foil or a pie shield if they brown too quickly, and avoid baking until the center is completely firm because the custard continues to set as it cools.