Pumpkin Pie Recipe Evaporated Milk Graham Cracker Crust

Pumpkin Pie Recipe Evaporated Milk Graham Cracker Crust

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Pumpkin Pie Without Canned Milk Classic Thanksgiving Dessert Recipe
Pumpkin Pie Without Canned Milk Classic Thanksgiving Dessert Recipe from www.pinterest.co.uk

It’s that time of the year when the leaves turn golden brown, the air gets chilly, and the aroma of pumpkin spice fills the air. Fall is here, and what better way to celebrate than with a classic pumpkin pie recipe with evaporated milk and graham cracker crust. This recipe is the perfect balance of sweet and spicy, with a smooth and creamy texture that will leave you wanting more. So, let’s get baking!


  • 1 9-inch graham cracker crust
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt


  1. Preheat oven to 425°F.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Mix well.
  3. Pour the mixture into the graham cracker crust.
  4. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 45 minutes.
  5. Let the pie cool completely before serving.

Nutritional Information

Serving Size: 1 slice
Calories: 276
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 57mg
Sodium: 276mg
Total Carbohydrates: 44g
Dietary Fiber: 2g
Sugars: 34g
Protein: 5g

Cooking Time

Total Time: 1 hour

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  • 9-inch pie dish
  • Mixing bowl
  • Whisk or electric mixer

Serving Suggestions

Serve with whipped cream or vanilla ice cream.


  • For a gluten-free version, use a gluten-free graham cracker crust.
  • Add 1/2 cup of chopped pecans or walnuts to the filling for a nutty crunch.
  • Replace the evaporated milk with heavy cream for a richer and creamier texture.
  • Top the pie with a cinnamon streusel for extra crunch and flavor.


  • Replace the pumpkin puree with butternut squash puree for a different flavor profile.
  • Use brown sugar instead of granulated sugar for a deeper flavor.
  • Replace the ground cinnamon, ginger, and cloves with pumpkin spice mix for a shortcut.
  • Use coconut milk instead of evaporated milk for a dairy-free version.


Store leftover pie in the refrigerator for up to 4 days.


  • Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • For a smoother texture, strain the pumpkin puree before mixing with the other ingredients.
  • Let the pie cool completely before slicing to prevent it from falling apart.
  • For a more even bake, rotate the pie halfway through baking.


This recipe makes one 9-inch pie.

Frequently Asked Questions

  • Can I make this pie ahead of time?
  • Yes, you can make the pie a day ahead and store it in the refrigerator.

  • Can I freeze the pie?
  • Yes, you can freeze the pie for up to 2 months. Let it thaw in the refrigerator before serving.

  • Can I use fresh pumpkin instead of canned?
  • Yes, you can use fresh pumpkin, but you will need to roast and puree it first.


This pumpkin pie recipe with evaporated milk and graham cracker crust is the perfect dessert for any fall occasion. It’s easy to make, delicious, and has the perfect balance of spice and sweetness. Whether you’re hosting a holiday dinner or just want to treat yourself, this recipe is sure to impress. So, grab your ingredients and get baking!

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