This easy Pumpkin Pie recipe is made with canned pumpkin puree and evaporated milk. It's silky smooth, easy to make, and ready in one hour! Perfect for autumn baking!
Looking for more fall baking recipes? Try my Apple Crisp and Pumpkin Muffins next!
About This Recipe
Is there anything better than a homemade pumpkin pie? This weekend, the city finally started to feel like fall. The days were a bit cooler, and the air was crisp. And of course, all the grocery stores started putting up their Halloween decor.
My wife and I were on our usual Saturday grocery trip, and as we walked through the aisles, I saw some pumpkin puree on sale. When I saw that, I knew how I'd be spending my afternoon! On a crisp day like that, there's nothing better than filling the kitchen with the smell of pie baking in the oven.
Canned pumpkin puree and evaporated milk give the pie filling a smooth, velvety texture, while pumpkin pie spice makes every bite taste like fall. If my past years are any indication, I'll be baking this pie throughout the entire fall season, and I hope you will too!
Key Ingredients
Pie Crust: You will need a 9-inch, deep-dish, frozen pie crust. The recipe actually makes a bit more filling than necessary, so please make sure you get a deep-dish crust.
Pumpkin puree: I always use canned pumpkin puree over making my own puree because canned is just way more convenient. If you want to make your own puree, you can easily search up a recipe online. Any pumpkin will work, but kabocha pumpkins are my favorite for homemade puree. For canned puree, Libby's is the most popular brand.
Evaporated milk: I LOVE evaporated milk in pumpkin pie. In case you didn't know, evaporated milk is milk that has been cooked down to about 30% of its original volume. During the reduction process, it develops a toasty and caramelized flavor.
Sugar: Of course, we need some sugar.
Eggs: Eggs help the filling set into a smooth, custard-like texture.
Pumpkin pie spice: Feel free to add up to 1.5 tablespoons if you like it extra "spicy".
Vanilla extract: For that warm flavor.
Instructions
STEP 1: In a large bowl, whisk the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and vanilla extract together.
STEP 2: Pour the mixture into the pie crust. Bake for 15 minutes, then reduce the heat to 350°F. Bake for another 40-50 minutes until the center is set and the crust is golden brown.
Pumpkin Pie
Ingredients
- 1 (9-inch) deep-dish pie crust
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- ¾ cup white sugar
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 425°F and set the rack in the lower-middle position.
- In a large bowl, whisk the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and vanilla extract together.
- Pour the mixture into the pie crust.
- Bake for 15 minutes, then reduce the heat to 350°F. Bake for another 40-50 minutes until the center is set.
- Remove from the oven and transfer to a wire rack to cool completely.
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