Spiced Pumpkin Pie with Evaporated Milk

Spiced Pumpkin Pie with Evaporated Milk

Prep

20 min

Cook

1 hr

Chill & cool

2 hr 15 min

Total

3 hr 35 min

Servings

8

Difficulty

Easy

Ingredients

• 1 unbaked 9-inch deep-dish pie crust
• 1 (15-oz) can pumpkin purée
• 3/4 cup packed brown sugar
• 2 large eggs plus 1 yolk
• 1 (12-oz) can evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• Whipped cream, for serving

Instructions

1. Heat the oven to 425°F. Fit the crust into a deep-dish pie plate, crimp the edges and chill 15 minutes.
2. Whisk the pumpkin, brown sugar, eggs and yolk, evaporated milk, spices, salt and vanilla until completely smooth.
3. Set the pie plate on a baking sheet and pour in the filling.
4. Bake 15 minutes, then lower the heat to 350°F and bake 40 to 45 minutes more, until the edges are set and the center jiggles slightly.
5. Cool on a rack for at least 2 hours.
6. Slice and serve with whipped cream.

Why this recipe works

Evaporated milk gives a smooth, sliceable custard with deep flavor. Starting at 425°F sets the crust, then a lower heat cooks the filling gently, and stopping while the center still jiggles prevents cracks.

Tips, substitutions & storage

• Swap: Use sweetened condensed milk (14 oz) instead of evaporated milk and cut the brown sugar to 1/4 cup.
• Swap: Use 2 1/2 tsp pumpkin pie spice instead of the separate spices.
• The center firms up as it cools — overbaking is what causes cracks.
• Cover the crust edges with foil if they brown too quickly.
• Bake up to 2 days ahead; store covered in the fridge.

Nutrition (estimated, per serving)

Calories

320

Protein

7g

Carbs

44g

Fat

13g

Fiber

2g

Sugar

27g

Sodium

360mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.