Classic Pumpkin Pie

Pumpkin pie is such a classic, and with the holidays, it's usually the pie of choice for many!

Learn how to make the best homemade pumpkin pie that your whole family will love. 

Pumpkin Pie: Sweetened condensed milk vs evaporated milk

The main difference between evaporated milk and sweetened condensed milk is the sweetness. If you use evaporated milk, be prepared to add in about 1 cup of brown sugar to your pie filling. 

If you use sweetened condensed milk like this recipe calls for, you don't need to add in any extra sugar.

Can you make pumpkin pie without canned milk?

Pumpkin pie can also be made without canned milk, but it requires a longer cooking time and a substitute. 

Click over here for a full recipe on how to make pumpkin pie without canned milk.

Ingredients needed for this pie

Pumpkin pie filling

• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 eggs
• 2 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 flaky pie crust

How to make homemade pumpkin pie

1. In a large mixing bowl, combine the canned pumpkin puree and the sweetened condensed milk. Mix for about 1 minute.

2. Add egg to the pumpkin mixture and mix for another minute.

3. Add in the cinnamon, nutmeg, cloves, and vanilla extract. Mix for 1 minute until all the spices are evenly distributed.

4.  Pre-bake a pie crust in an oven for 12 minutes at 350 degrees Fahrenheit, using pie weights or pinto beans to keep the crust from shrinking.

5. Pour pumpkin pie filling into the pre-baked crust and bake at 400 degrees Fahrenheit for 45-50 minutes. 

6. Let the pie cool before eating. 

More Pumpkin recipes you might like:

• Pumpkin Cookies with Brown Butter Icing
• Easy Pumpkin Roll Recipe