Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. Mix pumpkin, sugar, milk, and eggs together until smooth.
  2. Add in spices, salt and vanilla and stir. Pour into 2 unbaked pie crusts.
  3. Bake at 425 for 15 minutes.
  4. Turn temperature down and bake at 350 for 30 minutes or until knife when inserted comes out clean.
Most Helpful

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.

chakramspice May 05, 2010

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!!

Fash January 22, 2007

This pie is awesome..Instead of cloves and ginger i used 1/1/2 teaspoons of pumpkin pie spice. Family loved it.

henrygg2001 October 29, 2006