Prep 25 mins
Cook 45 mins
I am not a person that enjoys pumpkin pies made with evaporated milk. I find that they taste either too bland or too sweet. This recipe, passed down from my grandmother, is one of my favorite recipes. I hope you will enjoy it.
- Mix pumpkin, sugar, milk, and eggs together until smooth.
- Add in spices, salt and vanilla and stir. Pour into 2 unbaked pie crusts.
- Bake at 425 for 15 minutes.
- Turn temperature down and bake at 350 for 30 minutes or until knife when inserted comes out clean.
I'm a bit wary of condensed and evaporated milk, so I searched for pumpkin pie recipes without any of that stuff for Thanksgiving. This was fabulous! I added a splash of bourbon for extra flavor.
I didn't have any evaporated milk in the house, but I had pumpkin in the fridge I needed to use...I am so glad I found this recipe! I halved it for one pie and it turned out great! The only change I made was using 1 TB of pumpkin pie spice + 1 tsp of cinnamon + 1/2 tsp ginger instead of the spices listed here. Oh, and I added a TB of molasses to the filling mixture - it adds depth and the pie is a lovely color after it's baked. Followed baking directions exactly - my pie needed about 40 mins at 350 to completely set. Highly recommended...Thank you!!
This pie is awesome..Instead of cloves and ginger i used 1/1/2 teaspoons of pumpkin pie spice. Family loved it.