The Ultimate Pumpkin Pie with Evaporated Milk Recipe: A Fall Favorite for Your Thanksgiving Table

#### Pumpkin Pie with Evaporated Milk RecipeWhen the leaves start to turn and the air becomes crisp, there’s nothing quite like the warm, comforting aroma o……

#### Pumpkin Pie with Evaporated Milk Recipe

When the leaves start to turn and the air becomes crisp, there’s nothing quite like the warm, comforting aroma of a freshly baked pumpkin pie wafting through your home. This classic dessert is a staple of Thanksgiving celebrations and autumn gatherings, and our Pumpkin Pie with Evaporated Milk Recipe is sure to become a cherished favorite in your household.

#### Why Use Evaporated Milk?

Evaporated milk is a key ingredient in our Pumpkin Pie with Evaporated Milk Recipe because it adds a rich, creamy texture that enhances the overall flavor of the pie. Unlike regular milk, evaporated milk has been cooked to remove about 60% of its water content, resulting in a concentrated product that lends a luscious mouthfeel to your pie filling. This not only helps in achieving a velvety smooth consistency but also intensifies the pumpkin flavor, making each bite a delightful experience.

#### Ingredients You'll Need

For our delicious Pumpkin Pie with Evaporated Milk Recipe, you will need the following ingredients:

- 1 unbaked pie crust (store-bought or homemade)

- 1 can (15 oz) pure pumpkin puree

- 1 can (12 oz) evaporated milk

- 3/4 cup granulated sugar

- 2 large eggs

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon salt

- 1 teaspoon vanilla extract

#### Step-by-Step Instructions

1. **Preheat Your Oven**: Begin by preheating your oven to 425°F (220°C). This initial high temperature will help set the crust nicely.

2. **Prepare the Pie Crust**: If you’re using a store-bought crust, place it in a 9-inch pie plate. If you’re making your own, roll out the dough and fit it into the pie plate, crimping the edges as desired.

3. **Mix the Filling**: In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well-combined.

4. **Pour the Filling**: Carefully pour the pumpkin filling into the prepared pie crust, ensuring it’s evenly distributed.

5. **Bake**: Place the pie in the preheated oven and bake at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.

6. **Cool and Serve**: Once baked, remove the pie from the oven and let it cool on a wire rack. This cooling period allows the filling to set properly. Serve slices of your Pumpkin Pie with Evaporated Milk Recipe with whipped cream or a scoop of vanilla ice cream for an extra special treat.

#### Tips for Perfect Pumpkin Pie

- **Use Fresh Spices**: Freshly ground spices can make a significant difference in flavor. If possible, grind your own cinnamon, nutmeg, and ginger for a more vibrant taste.

- **Test for Doneness**: The pie is done when the edges are firm, and the center has a slight jiggle. It will continue to set as it cools.

- **Storage**: Store any leftover pie in the refrigerator, covered, for up to 3 days.

This Pumpkin Pie with Evaporated Milk Recipe is not just a dessert; it’s a celebration of the season, bringing warmth and joy to your table. Whether you’re hosting a Thanksgiving feast or simply enjoying a cozy night in, this pie is sure to impress family and friends alike. So, gather your ingredients, roll up your sleeves, and get ready to bake a pie that will have everyone asking for seconds!