Description
This Milk Bar Pumpkin Pie is rich, creamy, and full of warm spices — a modern twist on the classic fall dessert! 🎃 With a flaky crust and smooth pumpkin filling, it’s perfect for Thanksgiving or any festive occasion.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 can (15 oz) pumpkin purée
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/4 cups evaporated milk
- 1 teaspoon vanilla extract
- 1 tablespoon corn starch (optional for extra creamy filling)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin, sugars, spices, salt, and cornstarch if using.
- Add eggs one at a time, mixing well after each addition.
- Gradually whisk in evaporated milk and vanilla until smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for 40–50 minutes until set.
- Cool completely on a wire rack before slicing.
- Optional: Top with whipped cream or a sprinkle of cinnamon before serving.
Notes
💡 Tip: For a silky smooth texture, mix the filling thoroughly and avoid overbaking. This pie keeps well chilled for a day or two and is even better after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Holiday Recipes, Thanksgiving
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Milk Bar pumpkin pie, pumpkin pie recipe, fall dessert, thanksgiving dessert, holiday pie