Classic Pumpkin Pie

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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 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp 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. 

Print

Classic Pumpkin Pie

A delicious pumpkin pie with the right amount of cinnamon and spices. Absolutely delicious, this pie will be your choice for the Holidays.

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin pie

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8

Author Joanna Stephens

Ingredients

Ingredients:

• 1 15 oz can pumpkin puree
• 1 14 oz can sweetened condensed milk
• 2 eggs
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp vanilla extract
• 1 pie crust pre-baked for 12 minutes

Instructions

Directions:

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

2. Then, add in your eggs. Mix for another minute.

3. Next, add in the ground cinnamon, nutmeg, ground cloves, and vanilla extract. Mix just until all the spices have been evenly distributed.

4. Pre-bake a pie crust at 350 degrees Fahrenheit for 12 minutes. Then, pour the pumpkin pie filling into the crust.

5. Bake at 400 degrees Fahrenheit for 45-50 minutes until the filling jiggles only slightly.

Recipe Notes

If your pie crust browns too quickly, you can place some aluminum foil or pie shields to prevent burning. 

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