Hey everyone! I’m so excited to share this amazing canned pumpkin pie recipe with you. It’s simple, delicious and the perfect way to enjoy a classic Thanksgiving dessert all year round. Plus, it uses a secret ingredient – evaporated milk – that gives it an extra creamy texture. Whether you’re hosting a holiday party or just looking for something special during the week, this is sure to be a hit!

I’ve been making this recipe ever since I was little and my family loves it every time. The key to its success lies in combining both canned pumpkin puree and evaporated milk; together they give the resulting pie a rich flavor and silky smooth texture. So don’t wait until Thanksgiving rolls around to try out this tasty treat – grab your ingredients and let’s get baking!

Ingredients Needed

I’m excited to share my recipe for a delicious canned pumpkin pie made with evaporated milk. It’s an easy, failproof way to make the perfect holiday dessert! And if you’re looking for vegan alternatives or need to use substitutes, I have some suggestions that work great in this recipe.

The main ingredients of this dish are simple: one can of pureed pumpkin and one can of evaporated milk. For a vegan version, you’ll want to swap out the dairy-based evaporated milk for soy or coconut-based varieties instead. As for the pumpkin puree, it really depends on what type of texture you prefer; there are both fresh and canned options available. You may also choose to use squash or sweet potato puree as a substitute depending on your preference.

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To round out the filling, all you need is some sugar (or another natural sweetener like maple syrup or honey), spices such as cinnamon, nutmeg and ginger, plus a pinch of salt. This combination will give your pie just the right amount of sweetness and flavor!

Preparing The Crust

I’m so excited to get started on this delicious pumpkin pie! Let’s begin by preparing the crust. To make sure your crust will be flaky and buttery, it is important to use a dough that has the right consistency. Start with cold, unsalted butter cut into small pieces. Then mix in 1/4 teaspoon of salt and combine with the flour until all of the ingredients are evenly distributed and crumbly. Now you can add some cold water and stir until everything comes together as one cohesive ball of dough.

Once you have your dough ready, it is time to shape it into whatever type of pie pan or dish you plan on using for cooking your pumpkin pie. You can create an old-fashioned looking homemade pie look by rolling out two circles from the same amount of dough and placing them inside a deep-dish 9-inch pie plate. Or if you prefer something more modern, try pressing down half of the dough onto the bottom only in a standard 9-inch round baking tin. Either way, make sure to prick holes in both sides before preheating your oven to 375 degrees Fahrenheit (190°C).

Bake for 10 minutes before removing from heat and allow cooling slightly before adding filling mixture – now we’re finally ready for our delicious canned pumpkin pie recipe!

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Filling The Pie

I’m excited to share this recipe with you and take it from me, the end result is delicious! To make a great pumpkin pie filling, you’ll need some basic ingredients like evaporated milk and spice combinations. Start by mixing together 1 can of evaporated milk, 2/3 cup of sugar, 3/4 teaspoon of salt, cinnamon, ginger, nutmeg and cloves in a bowl until everything is combined. This combination will give your pumpkin pies the perfect flavor balance that everyone loves.

Once all these ingredients are mixed together, add them to the 15 ounces of canned pumpkin puree and mix everything until smooth. The consistency should be thick but not too thick; if needed add extra evaporated milk or water to adjust accordingly. Once everything is fully incorporated you are ready for the next step: baking.

Preheat your oven at 375°F (190°C). Roll out one crust on a lightly floured surface then place into an ungreased 9-inch glass pie plate. Pour in the filling mixture evenly into the pan and spread it out with a spoon or spatula. Place second crust over top of the filled pie and trim away any excess dough before crimping edges with fingers or fork tines to seal shut. Bake for 40 minutes or until golden brown then let cool completely before slicing into pieces and serving warm or chilled!

Baking & Cooling

Ok, now that our pie is filled with deliciousness it’s time to get it into the oven. Preheat your oven to 425°F and start rolling out the remaining dough for your top crust. Use a rolling pin or glass bottle if you don’t have one. Roll out enough dough so it will cover the whole pie plate, then place it over the filling and trim off any excess around the edges. You can crimp the edges with a fork or make them decorative if you’d like!

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Next up: baking & cooling! Before putting your pie in the oven, cut several slits in the top of the crust so steam can escape while baking. Place your pie on a rimmed baking sheet just in case any filling bubbles over during cooking. Bake at 425°F for 15 minutes, reduce heat to 350°F and bake an additional 40-50 minutes until golden brown. If the edges of your crust are getting dark before the center is set, simply place some aluminum foil loosely around them for protection from burning.

Once done baking, let your pumpkin pie cool completely before serving (approximately 2 hours). This ensures that all those yummy flavors have had ample time to meld together – plus no one likes eating hot custard anyway! Enjoy this classic holiday favorite – happy Thanksgiving everyone!

Serving & Storage

I think the best part about making a homemade pumpkin pie is serving it to your family and friends. After all that hard work, you deserve to enjoy the deliciousness of this traditional autumn dessert! When it comes to serving sizes, I find that one slice per person is usually enough, but feel free to adjust depending on how many people you’re feeding. If there are leftovers, make sure to store them in an airtight container for up to three days. Or if you’d like them to last longer than that, freeze individual slices so they won’t stick together when reheated later. That way, you can easily pull out however much you need whenever those pumpkin cravings strike again!

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Frequently Asked Questions

Can I Make This Recipe With Fresh Pumpkin Instead Of Canned?

Yes, you can make this recipe with fresh pumpkin instead of canned! You’ll just need to adjust the spices and seasonings according to your tastes. If using a whole pumpkin, try adding some cinnamon, nutmeg, ground ginger or allspice for more warmth and flavor. For a seasonal variation, consider using butternut squash in place of the pumpkin! Additionally, if you don’t have evaporated milk on hand, condensed milk makes an excellent substitution.

Can I Use Regular Milk Instead Of Evaporated Milk?

Yes, you can make this recipe with regular milk instead of evaporated milk! If you’re looking for some dairy free substitutes or vegan options, try using a non-dairy alternative like almond milk or coconut milk. You could also substitute soy milk, oat milk, cashew milk, hemp milk–the list goes on and on! Just be sure to use an unsweetened version if possible so that it won’t alter the flavor of your pie too much.

How Long Can I Store The Pumpkin Pie In The Fridge?

Storing your pumpkin pie in the fridge is a great way to keep it at its best. The key here is to make sure that you store it correctly as any mistakes can lead to spoilage of the pie. To ensure optimum freshness, place the pumpkin pie in an airtight container or wrap it tightly with aluminum foil and set it on the top shelf of your refrigerator. This will help maintain its temperature and keep it tasting delicious for up to four days. If you plan on storing the pie longer than this, freezing may be a better option.

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Can I Use A Store-Bought Pie Crust?

Yes, you can absolutely use a store-bought pie crust. There are many different types of pre-made options available to choose from and they’re all quite simple to work with. You’ll need one that’s large enough to fit your particular pumpkin variety and other fillings; make sure it is deep dish so that the filling won’t overflow. Be aware that some premade shells don’t have as much flavor as homemade ones – but for convenience, there’s no beating them!

Can I Freeze The Pumpkin Pie For Later Use?

Yes, you can certainly freeze the pumpkin pie for later use. It’s a great way to save time and money when making your favorite desserts. When freezing the pie, make sure that it is covered in plastic wrap or aluminum foil so it doesn’t dry out or get freezer burn. You can also substitute ingredients if desired such as using almond milk instead of evaporated milk for vegan alternatives. Lastly, be aware that some baking tips may change slightly when working with frozen fillings like reducing the cook time by about 10 minutes as well as checking on the pies more frequently during baking.


Yes, you can definitely make this recipe with fresh pumpkin instead of canned. Just note that it will take a bit more time to prepare and the texture may be slightly different from using canned pumpkin puree.

You can also use regular milk instead of evaporated milk in this recipe for a smoother, creamier filling. But if you want to stick with the traditional version, then go ahead and use evaporated milk! The pie should last up to 3 days in the fridge or you can freeze it for later use. Finally, if you don’t feel like making your own crust, store-bought is totally fine too. Enjoy your homemade pumpkin pie!

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