As the weather cools down and leaves turn vibrant shades of orange and red, it’s time to break out the pumpkin pie recipe. This classic dessert is a staple of fall and Thanksgiving gatherings, and for good reason – it’s creamy, spicy, and oh so satisfying. In this article, we’ll show you how to make a pumpkin pie with evaporated milk and a frozen pie crust that’s easy, delicious, and perfect for any occasion.
- 1 (9-inch) frozen pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat oven to 425°F.
- Take the frozen pie crust out of the freezer and let it sit at room temperature for about 10 minutes.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the thawed pie crust.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 45-50 minutes, or until a knife inserted in the center of the pie comes out clean.
- Remove from the oven and let cool for at least 1 hour before serving.
Serving size: 1/8 of pie
- Calories: 280
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 290mg
- Total Carbohydrates: 41g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 6g
Total time: 1 hour and 15 minutes
- Prep time: 10 minutes
- Cook time: 1 hour and 5 minutes
- Large mixing bowl
- 9-inch pie dish
Serve with whipped cream or vanilla ice cream for a delicious and indulgent dessert.
- Use pumpkin pie spice instead of individual spices for a shortcut.
- Add a graham cracker crust for a different flavor and texture.
- Top with pecans or whipped cream for extra flair.
- Use sweetened condensed milk instead of evaporated milk for a sweeter pie.
- Replace granulated sugar with brown sugar for a deeper flavor.
- Use a homemade pie crust instead of a frozen one for a personal touch.
Store leftover pie in the refrigerator for up to 3 days.
- Don’t overmix the filling – it can cause the pie to crack.
- Cover the edges of the pie crust with foil if they start to brown too quickly.
- Let the pie cool completely before slicing to prevent it from falling apart.
This recipe is perfect for beginners, as it uses a store-bought crust and simple ingredients. However, you can easily customize it to your liking by using different spices or adding your own twist. Enjoy!
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes, you can make this pie a day or two ahead of time and store it in the refrigerator. Just be sure to let it come to room temperature before serving.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it will require extra prep time to roast and puree the pumpkin.
Can I freeze this pie?
Yes, you can freeze this pie for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing.
This pumpkin pie recipe with evaporated milk and frozen pie crust is a crowd-pleaser that’s easy to make and delicious to eat. It’s perfect for fall gatherings or anytime you’re craving a slice of something sweet and spicy. Give it a try and let us know what you think!