Introduction
Fall is the perfect time to indulge in all things pumpkin, and what better way to celebrate the season than with a classic pumpkin pie recipe with evaporated milk and nutmeg? This deliciously spiced dessert is the perfect addition to any fall gathering, and with this easy-to-follow recipe, even novice bakers can create a mouth-watering pie that will impress their guests.
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until well combined.
- Pour the mixture into the pie crust and smooth out the top with a spatula.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and let it cool completely before serving.
Nutritional Information
One slice of pumpkin pie (1/8th of the pie) contains approximately:
- Calories: 260
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 250mg
- Total Carbohydrates: 41g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 6g
Cooking Time
This pumpkin pie recipe with evaporated milk and nutmeg takes approximately 1 hour to prepare and bake.
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions
This pumpkin pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Variations
For a twist on this classic recipe, try adding a tablespoon of bourbon or rum to the filling mixture before baking. You can also swap out the nutmeg for pumpkin pie spice for an even more flavorful pie.
Substitutions
If you don’t have evaporated milk on hand, you can use whole milk instead. You can also substitute the granulated sugar with brown sugar for a slightly different flavor profile.
Storage
Leftover pumpkin pie can be stored in the refrigerator for up to 3 days. To freeze, wrap the pie tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months.
Tips
- Make sure your pie crust is at room temperature before filling it with the pumpkin mixture to prevent the crust from becoming soggy.
- If the edges of your pie crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Let the pie cool completely before cutting into it to ensure clean, even slices.
Notes
This recipe makes one 9-inch pie, serving 8 people.
Frequently Asked Questions
Can I make this pumpkin pie recipe with fresh pumpkin?
Yes, you can use fresh pumpkin instead of canned pumpkin puree. Simply roast a small pumpkin in the oven until tender, scoop out the flesh, and puree it in a food processor or blender until smooth.
Can I use a store-bought pie crust?
Yes, if you don’t have time to make your own pie crust, you can use a store-bought crust instead.
Can I make this pumpkin pie recipe ahead of time?
Yes, you can make this pumpkin pie recipe ahead of time and store it in the refrigerator until you’re ready to serve it. However, it’s best to wait to add any whipped cream or toppings until just before serving.
Personal Thoughts
This pumpkin pie recipe with evaporated milk and nutmeg is a fall favorite in my household. The combination of warm spices and creamy pumpkin filling is simply irresistible, and it’s the perfect dessert to serve at any fall gathering. Plus, it’s so easy to make that even novice bakers can impress their guests with this delicious treat. Give it a try for yourself and see just how delicious homemade pumpkin pie can be!