Best 12 Pumpkin Pie Made With Milk Recipes

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Indulge in the delightful taste of pumpkin pie, a classic American dessert perfect for fall gatherings and Thanksgiving celebrations. This creamy and flavorful pie features a smooth, rich filling made with fresh or canned pumpkin, warm spices, and a touch of sweetness. Whether you're a seasoned baker or a novice in the kitchen, this guide will provide you with the best recipe to create an unforgettable pumpkin pie that will leave your family and friends craving more.

Here are our top 12 tried and tested recipes!

THE GREAT PUMPKIN PIE RECIPE



The Great Pumpkin Pie Recipe image

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

Provided by Sally

Categories     Pie

Time 5h

Number Of Ingredients 17

1 cup (120g) fresh cranberries*
2 cups (400g) granulated sugar, divided
1 cup (240ml) water
Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
one 15oz can (about 2 cups; 450g) pumpkin puree*
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground or freshly grated nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (I use 1% - any is fine)
egg wash: 1 large egg beaten with 1 Tablespoon milk

Steps:

  • Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
  • Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
  • Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
  • Preheat oven to 375°F (190°C).
  • Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
  • Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  • Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

PUMPKIN PIE RECIPE WITH SWEETENED CONDENSED MILK



Pumpkin Pie Recipe with Sweetened Condensed Milk image

Easy Pumpkin Pie Recipe with Sweetened Condensed Milk, one of the best Fall desserts that can be made from scratch at home. It uses canned pumpkin, which cuts down on the baking time considerably. It's easy to make, absolutely delicious, and always the star of the Thanksgiving or Christmas dinner.

Provided by Daniela Apostol

Categories     Dessert

Time 1h40m

Number Of Ingredients 10

250 g plain flour
125 g butter, cut into cubes
2 tbsp sugar
1 egg yolk
1 can canned pumpkin ((425 g, 14 oz))
1 can sweetened condensed milk ((400 g, 13 oz))
2 eggs
1 tsp vanilla extract
1/2 cup whipped cream to decorated (optional)
1 tsp pumpkin pie spice

Steps:

  • To make the crust, rub the butter with the sifted flour using your fingertips until it resembles breadcrumbs.
  • Add the egg yolk, sugar and 1-2 tablespoons of cold water and mix together to form a dough that does not stick to your hands.
  • Cover with clingfilm and refrigerate for about 30 minutes.
  • Roll the dough into a 1/2 cm thickness (1/4 inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.
  • To make the filling, add the sweetened condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.
  • Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahreneheit) for 40-45 minutes until set, and a skewer inserted into the middle of the filling comes out clean.
  • Leave to cool, then beat the whipped cream until it forms stiff peaks, add it to a piping bag fitted with a star nozzle, and decorate the pie as you wish.

Nutrition Facts : Calories 598 kcal, Carbohydrate 78 g, Protein 13 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 158 mg, Sodium 260 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving

LIBBY'S® FAMOUS PUMPKIN PIE



Libby's® Famous Pumpkin Pie image

Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Steps:

  • Preheat oven to 425 degrees F.
  • Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  • Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

PUMPKIN PIE FROM ALMOND BREEZE®



Pumpkin Pie from Almond Breeze® image

This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Yield 6

Number Of Ingredients 11

3 eggs
1 egg yolk
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups Original or Vanilla Unsweetened Almond Breeze Almondmilk
2 cups pumpkin puree
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
  • Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
  • Pour filling into premade pie shell.
  • Bake for 50 to 55 minutes or until filling is set.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 54.8 g, Cholesterol 127.1 mg, Fat 14.2 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 624.3 mg, Sugar 34.5 g

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  • Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

PUMPKIN PIE II



Pumpkin Pie II image

A holiday favorite.

Provided by HOCHSTETLER

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 16

Number Of Ingredients 10

2 cups milk
2 cups canned pumpkin
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 eggs
½ teaspoon salt
2 ½ cups white sugar
1 recipe pastry for a 9 inch single crust pie

Steps:

  • In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
  • Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 41.4 g, Cholesterol 37.3 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 230.7 mg, Sugar 33.8 g

FRESH PUMPKIN PIE



Fresh Pumpkin Pie image

In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 medium pie pumpkin
2 large eggs, room temperature
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup 2% milk
Whipped cream, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN



Pumpkin Pie, Using Milk and Fresh Pumpkin image

This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.

Provided by tasb395

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 cup light cream or 1/4 cup milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

Steps:

  • Prepare and roll pastry for single-crust pie.
  • Line a 9" pie plate with pastry.
  • Trim; crimp edge as desired.
  • In a large bowl stir together eggs, pumpkin, and half-and-half.
  • Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
  • Pour pumpkin mixture into pastry-lined pie plate.
  • To prevent over browning, cover edge of pie with foil.
  • Bake in 375 F oven for 25 minutes.
  • Remove foil.
  • Bake for 40 minutes more or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cover and refrigerate within 2 hours.
  • For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

PUMPKIN PIE



Pumpkin Pie image

This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.

Categories     Dessert     Bake     Thanksgiving     Halloween     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Pastry dough
15-oz can canned solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
1/4 teaspoon salt
Accompaniment: lightly whipped cream
Special Equipment
pie weights or raw rice

Steps:

  • Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
  • Preheat oven to 375°°F.
  • Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
  • Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.

NO FAIL HOMEMADE PUMPKIN PIE



No Fail Homemade Pumpkin Pie image

This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We'd stay away from increasing the cloves, a 1/4-teaspoon should suffice).

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 1h30m

Yield Makes 1 (9-inch) pie

Number Of Ingredients 10

Chilled pie dough for one single-crust 9-inch pie, see our pie crust recipe
3 large eggs 1/2 cup (100 grams) granulated sugar
1/3 cup (65 grams) light brown sugar
1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree, see our homemade pumpkin puree recipe
3/4 cup (175 ml) heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

Steps:

  • Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
  • Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
  • Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
  • Heat oven to 425 degrees F.
  • Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
  • Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
  • Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, Protein 6 g, Carbohydrate 38 g, Fiber 2 g, Sugar 21 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 131 mg

ANY MILK PUMPKIN PIE



Any Milk Pumpkin Pie image

This is our family's FAVORITE pumpkin pie! No need to buy evaporated milk for this delicious recipe! Using skim milk keeps the calories low, but feel free to use whatever you have on hand. My husband has to eat dairy-free, so I use coconut milk beverage or almond milk. You can also substitute pumpkin pie spice if you don't have the individual spices on hand.

Provided by GinaJohnson

Categories     Pie

Time 58m

Yield 1 9, 8 serving(s)

Number Of Ingredients 11

1 3/4 cups pumpkin
1 3/4 cups milk
1/3 cup brown sugar
3 eggs or 4 egg yolks
2 tablespoons sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
9 inches pie crusts, unbaked

Steps:

  • Preheat oven to 425 degrees.
  • Line pan with pasty, build up high fluted edge.
  • Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
  • Pour into pastry lined pan.
  • Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
  • Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
  • Serve with sweetened whipped cream if desired.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
  • Don't overmix the batter. Overmixing will make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie in a preheated oven. This will help the pie cook evenly.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.
  • Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. These recipes provide a variety of options for making pumpkin pie, so you can find the perfect one for your taste. Whether you like a traditional pumpkin pie or something a little more unique, these recipes have you covered. So, preheat your oven and get ready to bake a delicious pumpkin pie!

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