One can of pumpkin? Check.
One can of evaporated milk? Oh. Well, no.
I had a can of sweetened condensed milk in my pantry and I didn’t want to go to the store, so I poked around until I found a pumpkin pie recipe that called for sweetened condensed milk.
Here is my adaptation of the recipe. You can find the original recipe here.
Pumpkin Pie Filling
1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
*if you’re using the crust recipe from the previous post*
Preheat oven to 400°F. Roll out the pie crust and fit into a 9 inch pie plate. You definitely want to use a deep dish pie plate, but my Emile Henry pie plate was almost *too* deep. Pierce crust all over with a fork. Bake the crust until lightly golden, about 10 minutes. Cool crust on rack. Reduce oven temperature to 350°F.
Whisk pumpkin, condensed milk, sour cream, and spices in large bowl to blend. (I used the whisk attachment on my mixer.) Whisk in eggs.
Pour filling in to crust. Bake pie until filling is puffed around sides and set in the center, about 55 minutes. Cool pie on rack. Let stand at room temperature 2 hours, or if you’re impatient, eat a piece when the pie is still warm and then another piece later when it’s cool. It really does change when you let it cool and set.