Desserts
Pumpkin Pie The Right Way with Cans Evaporated Milk
This classic pumpkin pie uses canned pumpkin and a ready‑made crust for a quick, no‑fuss dessert. A blend of warm spices, sweetened eggs, and evaporated milk creates a smooth, custardy filling that sets perfectly in the oven.
50 minCook time
50 minTotal time
EasyDifficulty
Instructions
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Prepare the filling
Combine the canned pumpkin, sugar and eggs in a bowl; blend until smooth. Stir in salt, cinnamon, ginger, and nutmeg. Finally, add the evaporated milk and mix well. -
Assemble the pie
Roll out one of the pre‑made crusts, fit it into a pie pan and crimp the edges. Pour the pumpkin filling into the crust. -
Bake
Preheat the oven to 425°F. Bake the pie for 15 minutes, then reduce the temperature to 350°F and continue baking for an additional 35 minutes, or until a toothpick inserted in the center comes out clean. -
Serve
Allow the pie to cool slightly before slicing. Enjoy plain or with whipped cream.
Video
“How To Make Pumpkin Pie The Right Way - Simple Delicious Recipe” by Creative Grandma, watch on YouTube.
About this recipe
The pie features a smooth pumpkin custard flavored with ginger, cinnamon, nutmeg and a touch of salt, all baked in a flaky pre‑made crust. It’s ideal for holiday tables or any time you crave a comforting slice of autumn flavor. Serve it slightly cooled, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.
