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Whole pumpkin pie with golden brown custard filling and fluted pie crust edge.

Classic Pumpkin Pie with Evaporated Milk

Baked in a deep-dish shell with pumpkin, evaporated milk, eggs, and warm spices, this classic pumpkin pie serves 10 in 200 minutes total.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Rest Time 2 hours
Total Time 3 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method

Ingredients
  

  • 3/4 cup granulated sugar 150 g
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger or pumpkin pie spice
  • 1/4 tsp ground cloves or pumpkin pie spice
  • pinch salt optional
  • 2 large eggs
  • 1 15-oz can Libby's 100% Pure Pumpkin not pumpkin pie mix
  • 1 12-oz can Carnation Evaporated Milk
  • 1 unbaked 9-inch deep-dish pie shell 4-cup volume
  • whipped cream for topping

Method
 

  1. Heat the oven to 425°F (220°C).
  2. In a large bowl, whisk the eggs, then incorporate the pumpkin, spices, salt, and sugar. Slowly blend in the evaporated milk. Transfer the filling into the pie shell.
  3. Place in the preheated oven and bake for 15 minutes, then lower the heat to 350°F (175°C). Continue baking for another 40–50 minutes, until a knife inserted in the middle comes out clean. Let cool on a wire rack for 2 hours, then refrigerate or serve. Keep covered in the refrigerator for storage.