You forgot to buy milk in cans. No issue! This milk-based pumpkin pie tastes just like one made with evaporated milk and is incredibly thick and creamy. This recipe should produce two pies because it will undoubtedly become a Christmas staple. Serve with whipped cream or vanilla ice cream when warm or at room temperature.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 2 9-inch pies |
Ingredients
- 2 cups pumpkin puree
- 2 cups whole milk
- 2 cups white sugar, or more to taste
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon, or more to taste
- ½ teaspoon ground nutmeg, or more to taste
- ½ teaspoon salt
- ¼ teaspoon ground cloves, or more to taste
- 2 (9 inch) unbaked pie shells
Instructions
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes. Place pies on a wire rack to cool. Serve warm or at room temperature.
- You can use low-fat milk instead of whole milk if desired.
Reviews
This pie was good, but required a bit of chilling for it to become easy enough to get a clean cut. We loved the flavor, though!
Issue 1: Way too sweet! As I was putting in the 2.5 cups of sugar, I had to go back and look at the recipe because it seemed excessive. Even my daughter, who has a major sweet tooth, agreed that it was too sweet. Issue 2: Made two 8″ pies. Would have been too much for one 9″ as noted. Issue 3: Had to cook it for about 20 minutes more than recipe stated.
Great recipe! I had cut the sugar down a bit, but it would have been better if I used the full amount. I think this is the best and easiest pumpkin pie recipe I have ever tried – granted that I’ve only made about 4-5 from scratch in my 50+ years of baking.
8 servings = 1 pie. Recommend half the listed sugar, a bit more flour and some cornstarch. Was very gooey in the center; required one hour at 350° to set. Very tasty though.
I made this pie, something to do during the quarantine, for my family and my mother who loves pie! It was delicious! I followed others’ advice about the 1 cup of sugar and added about another tablespoon of flour and it came out perfectly.
the weirdest pie ive ever made.. came out not tasting like pumpkin pie at all. Also Yuck! 2.5 cups of sugar? way too sweet, I would maybe find a recipe next time that uses half that!
I liked this recipe very much. The only change I made was to use almond milk in place of milk. It turned out great!
This was a good pumpkin pie but too sweet. Next time I will use extra pumpkin pie spice and 1 3/4 cup sugar to cut back on sweetness.
I baked it an additional 20 minutes at 350 Fahrenheit. It could use a bit more spice.
Wow! I wish I’d read the reviews, but I was in a hurry. This has almost a five-star rating which is astoundingly wrong. This was so sweet it was almost inedible! Please put a warning before the recipe, not after. I am going to a lot of time and trouble to warn others of this recipe. Please take down that 4.5-star rating!
Wow, about 4X the sugar needed. All I tasted was sugar that made my teeth hurt.
Reduce sugar to one cup and double the spices. Perfect!
This was too much filling for one pie but not enough for two. Did other people fit all this filling into one pie shell? Next time I will cut back by 1/4 .
This is the best pumpkin pie I have ever made. Per the recommendation of prior reviewers, I reduced the sugar to 1 1/2 cups, and it was plenty sweet. Perfect pie.
What the heck? This recipe says “ONE recipe for *A* single crust pie” … but the mix is enough for TWO overflowing deep dish pie shells. Fortunately I had a second one. 2 cups of milk seemed like a lot. I only used 1.5, and still had to bake it an extra half hour or so to get it to set — thought I’d have pumpkin soup. Finally, they set… and they taste OK, although they’re kinda bubbly on the top. Also, there is an insane amount of sugar in this pie. This was my first attempt at pumpkin pie. I’ll look for another recipe next time.
The only thing i did was reduce the sugar by 1 cup, otherwise this recipe was a big hit at home. I’ll be making this again.
Almost like my mom’s. I decreased sugar to 1.5cups and will reduce it a little more next time. Overall, much better than the recipe on the canned pumpkin. Thanks.
This recipe is awful. So awful in fact that it prompted me to reset my password just so I could leave this review and warn others. First of all, this recipe makes enough batter for TWO pies. I followed the instructions, and reduced the sugar and doubled the spice as other users suggested. I have never had a problem with recipes on this website before, particularly if the reviews say it is good, so I didn’t expect this to be such a failure. The filling was so runny. When the cook time ended it was still liquid in the middle. I ended up baking it for almost two hours and increasing the temperature to 400 degrees F to get it to set. Now that it is finally done – the flavour is good with the mofidications, still sweet (cannot imagine if I had not reduced it!) but not worth the arduous effort. Find another recipe! I bought a bunch of high quality ingredients to make a nice home-made, healthier pie for Thanksgiving and was sorely disappointed.
It is in the oven so I can’t comment on the outcome but I wanted to point out that the recipe calls for one pie crust, the directions refer to ” pie shells” and it definitely fills two pie shells. FYI
Thank you for being the only person in the entire world to post a pumpkin pie recipe that didn’t require evaporated milk! After reading the other reviews, I too cut back on the sugar, and it was freaking extraordinary! No store-bought pumpkin pie I have ever had tasted as delicious as this!
Everyone loved this pie, I had leftover buttermilk from another recipe so I used that in this pie and it turned out really fluffy!