Carnation Evaporated Milk Pumpkin Pie Recipe

Carnation Evaporated Milk Pumpkin Pie Recipe

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Libby S Easy Pumpkin Pie Recipe On Label PECIRES
Libby S Easy Pumpkin Pie Recipe On Label PECIRES from


Fall is here, and what better way to celebrate than with a warm and delicious pumpkin pie? This classic dessert is a staple at Thanksgiving dinners and other fall gatherings, but we’re here to give it a fun twist with the addition of Carnation Evaporated Milk. This recipe is easy to follow and will leave your guests asking for seconds.


– 1 9-inch unbaked pie crust – 1 can (15 oz) pumpkin puree – 1 can (12 oz) Carnation Evaporated Milk – 2 large eggs – 3/4 cup granulated sugar – 1 tsp ground cinnamon – 1/2 tsp ground ginger – 1/2 tsp ground nutmeg – 1/2 tsp salt


1. Preheat your oven to 425°F. 2. In a large mixing bowl, whisk together the pumpkin puree, Carnation Evaporated Milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until fully combined. 3. Pour the mixture into the unbaked pie crust. 4. Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 45 minutes or until a knife inserted in the center comes out clean. 5. Let the pie cool completely before serving.

Nutritional Information

– Calories: 300 per serving – Fat: 12g – Carbohydrates: 42g – Protein: 6g

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Cooking Time

– Prep Time: 10 minutes – Cook Time: 1 hour


– Large mixing bowl – Whisk – 9-inch pie dish – Oven

Serving Suggestions

– Serve with a dollop of whipped cream on top. – Sprinkle some cinnamon on top for added flavor. – Enjoy with a cup of coffee or tea.


– Make it gluten-free by using a gluten-free pie crust. – Add some chopped pecans on top for added crunch. – Substitute the pumpkin puree with sweet potato puree for a different twist on the classic recipe.


– Use brown sugar instead of granulated sugar for a richer flavor. – Substitute the Carnation Evaporated Milk with regular milk or heavy cream for a different texture.


– Store leftover pie in the refrigerator for up to 3 days. – You can freeze the pie for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.


– Make sure your oven is fully preheated before baking the pie. – Use a pie crust shield or aluminum foil to prevent the crust from burning. – Let the pie cool completely before slicing to ensure it sets properly.


– This recipe yields 8 servings. – Make sure to use pumpkin puree and not pumpkin pie filling, as they are not the same thing.

Frequently Asked Questions

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can use fresh pumpkin puree, but it may require additional steps to make the puree. Q: Can I use a different type of milk? A: Yes, you can use regular milk or heavy cream, but it may affect the texture of the pie. Q: Can I make this recipe without a crust? A: Yes, you can make a crustless pumpkin pie by pouring the mixture into a greased pie dish and baking as directed.

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This Carnation Evaporated Milk Pumpkin Pie recipe is a delicious twist on the classic fall dessert. With its creamy and rich texture, it’s sure to be a hit at any fall gathering. Give it a try and let us know what you think!

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