Easy Pumpkin Pie with Evaporated Milk
The classic pumpkin pie with evaporated milk — creamy custard filling, foolproof bake time, and tips so it sets perfectly every time.
Ingredients
- 15 oz pure pumpkin purée 1 can
- 12 oz evaporated milk 1 can
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- 1 unbaked 9-inch deep-dish pie crust
Instructions
Prep the crust and oven
- Preheat oven to 425°F. Let store-bought crust sit at room temperature 10 minutes, press into a 9-inch deep-dish pie plate, crimp edges, and chill while preparing the filling.
Mix dry ingredients
- Whisk together sugar, cinnamon, salt, ginger, and cloves in a small bowl and set aside.
Build the custard filling
- Beat eggs lightly, stir in pumpkin purée, add the spice mixture, then gradually whisk in evaporated milk and vanilla until smooth.
Fill and bake
- Pour filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 40–50 minutes until the edges are set and the center jiggles slightly (175°F internal temp).
Cool completely
- Cool on a wire rack for 2 hours, then refrigerate 1–2 hours before slicing.