Pumpkin Pie Recipe with Evaporated Milk (Classic and Silky)
This pumpkin pie recipe with evaporated milk uses one 15-ounce can of pumpkin, one 12-ounce can of evaporated milk, 2 eggs plus a yolk, ¾ cup of sugar and warm spices, baked in a 9-inch crust at 425°F for 15 minutes and then 350°F for 40 to 50 minutes. Each of 8 slices has about 310 calories. Once cooled, the pie goes in the fridge, where it keeps 3 to 4 days.
Quick answer
Whisk the sugars, spices and salt, then the pumpkin, eggs and evaporated milk. Pour into an unbaked 9-inch shell on a sheet pan. Bake 15 minutes at 425°F and 40 to 50 minutes at 350°F, until the edges are set and the center still wobbles slightly. Cool 2 hours, then refrigerate.
Pumpkin Pie with Evaporated Milk
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Pumpkin Pie Recipe Ingredients
- 1 refrigerated pie crust for a 9-inch pie plate (or a homemade single crust)
- 1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 2 large eggs plus 1 large egg yolk, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine salt
- Lightly sweetened whipped cream, for serving (optional)
How to Make Pumpkin Pie with Evaporated Milk
- Set a rack in the lower third of the oven and heat it to 425°F. Ease the crust into a 9-inch pie plate without stretching it, trim the overhang to about 1/2 inch, fold it under and crimp the edge. Chill the shell while you make the filling.
- In a large bowl, whisk the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until no brown-sugar lumps remain.
- Whisk in the pumpkin purée until smooth. Whisk in the eggs and yolk one at a time, then slowly pour in the evaporated milk while whisking. Stop once the filling looks even; hard whisking adds air bubbles.
- Set the chilled shell on a rimmed baking sheet and pour in the filling to about 1/4 inch below the rim. Carry the sheet, not the pie plate, to the oven.
- Bake at 425°F for 15 minutes, then lower the oven to 350°F without opening the door. Bake 40 to 50 minutes more, until the edges are set and the center 2 to 3 inches still wobble slightly when you nudge the pan. A thermometer in the center should read 175 to 180°F.
- Cool on a wire rack for 2 hours so the custard finishes setting, then cover and refrigerate. Slice with a knife wiped clean between cuts and serve chilled or briefly at room temperature, with whipped cream if you like.
Nutrition Facts
Per slice (1 of 8) (estimated)
- Calories: 310
- Total fat: 13 g
- Saturated fat: 6 g
- Cholesterol: 85 mg
- Sodium: 340 mg
- Carbohydrates: 44 g
- Fiber: 2 g
- Sugar: 26 g
- Protein: 7 g
Estimated from USDA FoodData Central (SR Legacy) values for the ingredients above, including the crust. Sugar counts the filling only, because USDA lists no sugar value for refrigerated pie crust. Whipped cream is not included. Actual values vary with brands.
Why Use Evaporated Milk in Pumpkin Pie?
Evaporated milk is milk with part of its water cooked off, so it adds dairy richness without thinning the filling. Canned pumpkin is already about 90% water according to USDA FoodData Central, so a dairy that brings more solids and less water helps the custard set firmly and slice cleanly. Its light caramel flavor, from heating during canning, also suits the spices.
| Per 1 cup | Water | Calories | Fat | Sugars |
|---|---|---|---|---|
| Evaporated milk (FDC 171276) | 74% | 338 | 19 g | 25 g |
| Whole milk (FDC 171265) | 88% | 149 | 8 g | 12 g |
| Heavy cream (FDC 170859) | 58% | 809 | 86 g | 7 g |
| Sweetened condensed milk (FDC 171275) | 27% | 982 | 27 g | 167 g |
Whole milk adds more water and gives a looser, paler custard. Heavy cream sets well but makes a much richer, heavier slice. Evaporated milk sits between them, which is why it became the standard for pumpkin pie.
Evaporated milk vs. sweetened condensed milk
The two cans look alike but are not interchangeable. Sweetened condensed milk is about 54% sugar by weight in USDA data, so using it one-for-one makes the filling far too sweet and soft. If condensed milk is all you have, leave out both sugars and expect a denser, sweeter slice.
How to Tell When Pumpkin Pie Is Done
Pumpkin pie is a baked custard, and overbaking causes most cracks and weeping. Pull it when the outer ring looks matte and set but the center 2 to 3 inches still wobble like soft jelly. A thermometer in the center usually reads 175 to 180°F at that point, well above the 160°F safe temperature for egg dishes. The center finishes setting as it cools.
The two-temperature bake has a purpose: 15 minutes at 425°F on a hot sheet pan gives the bottom crust a head start, and the drop to 350°F cooks the custard gently from the edge inward.
Tips for a Smooth, Crack-Free Pie
- Use pure pumpkin purée. “Pumpkin pie filling” is already sweetened and spiced, which doubles the sugar and spice here.
- Warm the eggs and milk to room temperature. Cold dairy lengthens the bake, so the edges overcook before the center sets.
- Bake low in the oven on a sheet pan. More heat reaches the bottom crust, and the pan catches spills.
- Shield the edge if it browns early. A foil ring or pie shield after the first 30 minutes keeps the crust golden.
- Cool slowly, away from drafts. A sudden temperature drop can crack the surface.
Pumpkin Pie Recipe Spice Variations
The spice blend here is gentle. For a warmer pie, add ¼ teaspoon ground cardamom or a pinch of black pepper. If you keep pumpkin pie spice, use 2½ teaspoons in place of the four separate spices. For a vanilla note, add ¼ teaspoon vanilla bean powder with the sugar.
Storing and Making This Pumpkin Pie Recipe Ahead
Pumpkin pie is an egg custard, so it belongs in the fridge once it has cooled. FoodSafety.gov lists baked pumpkin pie at 3 to 4 days in the refrigerator and 1 to 2 months in the freezer. Do not leave it out at room temperature for more than 2 hours. To freeze, chill it fully, wrap tightly in plastic and foil, and thaw overnight in the fridge; blot any surface moisture with a paper towel.
For Thanksgiving on Thursday, November 26, 2026, you can bake the pie on Tuesday or Wednesday. Plan the rest of the meal with our Thanksgiving dishes guide and this classic turkey stuffing. For a dessert table, it sits well next to mini pumpkin cheesecakes and an apple spice cake.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. Roast a small sugar pumpkin until very soft, purée it, and drain it in a fine sieve for about an hour so it is as thick as canned purée. Measure 1¾ cups.
Why did my pumpkin pie crack?
Usually from overbaking or cooling too fast. Take the pie out while the center still wobbles and cool it on a rack away from drafts.
Can I use fat-free evaporated milk?
Yes. The eggs do most of the setting, so the pie still slices well; it is a little less creamy.
Do I need to blind bake the crust?
Not for this recipe. The first 15 minutes at 425°F on a preheated sheet pan sets the bottom. If your crusts tend to go soggy, blind bake at 400°F for 15 minutes with pie weights first.
Does pumpkin pie need to be refrigerated?
Yes. Cool it for up to 2 hours, then refrigerate. FoodSafety.gov gives 3 to 4 days in the fridge for baked pumpkin pie.
Can I make it dairy-free?
Full-fat canned coconut milk can replace the evaporated milk one-for-one. The pie sets a little softer and tastes faintly of coconut, so chill it overnight before slicing. The nutrition values above will change.
Sources
- FoodSafety.gov: Cold food storage charts
- FoodSafety.gov: Safe minimum internal temperatures
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
