Pumpkin pie is a Thanksgiving and Christmas staple. Most recipes call for either evaporated milk or sweetened condensed milk. If you want to make your pie without those, this recipe is perfect. This homemade pumpkin pie recipe calls for regular milk and other ingredients that you probably already have in the pantry.
Pumpkin pie is the perfect dessert, really, because it’s made with a vegetable. Okay, so I don’t think that actually makes it healthy. It’s better than some other choices though, right?
I came up with this recipe last year. While I always seem to have plenty of canned pumpkin in my pantry, I forget to purchase the canned milk. Evaporated and sweetened condensed milk are kind of weird anyway. So I played around with the ratios and came up with this recipe.
This pie is smooth and creamy, just like you expect from a traditional pumpkin pie.
I always cook with whole milk and am not a fan of the lower-fat versions. I haven’t tested this recipe with 2 percent or 1 percent milk, so I’m not sure whether those would create the same texture.
One reader mentioned she lives at a fairly high elevation. I’m in Texas, which is pretty low elevation, so if you’re higher up, you may need to adjust the recipe.
Pumpkin pie recipe
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1 cup milk
- 1 15-ounce can pumpkin
- 1 refrigerated pie crust (or your favorite from-scratch recipe)
I used a stand mixer, but you can mix this by hand if you’ve got the muscle. Preheat the oven to 425 degrees Fahrenheit.
Start by combining the brown sugar, cinnamon, ginger, nutmeg, and salt in a bowl.
Add the eggs and mix until thoroughly incorporated. Add the milk and mix again. Add the pumpkin and mix until smooth and completely combined.
Roll out the pie crust into a 9-inch pie plate (regular, not deep dish). Trim the edges if necessary.
Pour the pie mixture into the pan. It should spread and level itself, but you can smooth the top if necessary.
If you have leftover pie crust dough from trimming the edge, you can use it to decorate the top. I cut out a half-dozen tiny pumpkin shapes with these fall pie cutters and spaced them evenly (sort of) over the top of the pie.
Bake the pie at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and cook for an addition 45 minutes more.
Keep an eye on the crust. If it starts to get too dark, cover the edges with foil or a pie crust shield.
The pie is done when it is starting to brown and the center is only a little jiggly. Set the pie to cool for at least an hour.
We like our pumpkin pie cold, so I usually let it cool at room temperature and refrigerate it overnight before serving. You can also top each slice with a generous spoonful of whipped cream.
Free printable pumpkin pie recipe:
Thanksgiving kids activities
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