Description
A rich and smooth Creamy Pumpkin Pie recipe made with evaporated milk, warm spices, and a flaky crust.
Ingredients
Scale
- 1 refrigerated pie crust (Pillsbury brand), unrolled and fitted into a 9-inch deep dish pie plate
- 15 ounces 100% pure pumpkin puree (Libby’s brand)
- ½ cup granulated sugar
- 2 large eggs, lightly beaten and at room temperature
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 12 ounces evaporated milk
- Garnish: Whipped topping (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the unrolled pie crust into a 9-inch deep dish pie plate. Press it gently into the plate and flute the edges as desired.
- In a large mixing bowl, combine pumpkin puree, sugar, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Whisk until smooth.
- Gradually stir in the evaporated milk until the mixture is fully blended.
- Pour the filling into the prepared pie crust.
- Bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F and continue baking for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack (at least 2 hours). Chill in the refrigerator before serving for best texture.
- Top with whipped topping if desired before serving.
Notes
Do not substitute sweetened condensed milk for evaporated milk.
For best results, use room temperature eggs to avoid curdling.
Shield crust edges with foil if they begin to over-brown during baking.
Keywords: Creamy Pumpkin Pie recipe