milk pumpkin pie recipe

Written BySheba G Updated On
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The Best milk pumpkin pie recipe

I’ve been making milk pumpkin pie for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was a bit skeptical about using milk instead of heavy cream, but the result was a lighter, flakier crust that didn’t overpower the flavors of the pumpkin and spices.

As a busy mom, I appreciate that this recipe is easy to make and can be prepared in advance, making it perfect for holiday gatherings or everyday meals. My kids love helping me with the pie crust, and they always get excited when they see the golden brown crust emerging from the oven.

The combination of sweet pumpkin puree, warm spices, and a hint of nutmeg makes this pie a classic. It’s also a great way to use up leftover pumpkin puree after Thanksgiving dinner.

I’ve experimented with different types of milk, but whole milk gives the best results – it adds a richness and depth to the filling that’s hard to replicate with lower-fat milks. My family loves this pie so much that we often have it for dessert on regular days, not just on special occasions.

Classic Milk Pumpkin Pie

Classic Milk Pumpkin Pie

4.8 from 1913 votes

A traditional milk pumpkin pie recipe that is creamy and delicious, perfect for fall holidays. This pie features a flaky crust and a smooth, velvety filling made with pumpkin puree, milk, and warm spices.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 1/2 cups pumpkin puree
1 1/2 cups whole milk
3 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425 degrees F.
2In a large mixing bowl, combine flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough, leaving about 1/2 inch overhang.
9Crimp the edges to seal.
10In a large mixing bowl, whisk together pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract until well combined and smooth.
11Pour the filling into the prepared pie crust.
12Bake the pie at 425 degrees F for 15 minutes.
13Reduce the oven temperature to 350 degrees F and continue baking for an additional 40-45 minutes, or until the edges are set and the center is slightly jiggly.
14If the crust begins to brown too quickly, cover the edges with aluminum foil.
15Remove the pie from the oven and let it cool completely on a wire rack.
16This can take about 2-3 hours.
17Once cooled, refrigerate the pie for at least 4 hours or overnight before serving.
18This allows the filling to set and the flavors to meld together.

🔧Equipment

9-inch pie dish
Mixing bowl
Measuring cups and spoons
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 400mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

Tips: For a smoother pie filling, you can strain the pumpkin puree through a fine-mesh sieve before mixing it with the other ingredients. You can also make the pie crust ahead of time and store it in the refrigerator for up to 2 days before baking.

Watch Video Of How Classic Milk Pumpkin Pie Works

This milk pumpkin pie recipe is a staple in our household during the fall season. It’s perfect for Thanksgiving dinner or any other holiday gathering.

One thing I love about this recipe is that it’s easy to make ahead of time and store in the fridge or freezer until needed. When reheating leftover pie slices, I recommend warming them gently over low heat or by microwaving them for a few seconds.

This helps preserve the flaky texture of the crust without drying it out.

❓ Frequently Asked Questions About Milk Pumpkin Pie

Q: What type of milk should I use for this recipe?

A: Whole milk is recommended for this recipe as it gives the best results in terms of flavor and texture. You can also use low-fat or nonfat milk if you prefer, but keep in mind that it may affect the overall taste and consistency.

Q: Can I use canned pumpkin puree instead of fresh pumpkin?

A: Yes, you can use canned pumpkin puree as a substitute for fresh pumpkin. However, be aware that canned pumpkin may contain added sugars and preservatives, so choose an organic option if possible.

Q: How do I prevent the pie crust from becoming too soggy?

A: To prevent the pie crust from becoming too soggy, make sure to chill it properly before rolling it out and filling it with the pumpkin mixture. You can also try using a pastry brush to apply a thin layer of egg wash to the crust before baking.

Q: Can I make this pie ahead of time?

A: Yes, you can make this pie ahead of time by preparing the filling and crust separately and refrigerating or freezing them until you’re ready to assemble and bake the pie.

Q: Why does this recipe call for so many spices?

A: The combination of spices used in this recipe is what gives it its unique flavor profile. Feel free to adjust the quantities to your liking or omit any spices that you don’t enjoy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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