Everyone will love this classic American dessert recipe. Tastes beautiful and is so easy to make. Even easier if you buy a pre-made pie shell.
It is important to put evaporated milk in fridge and whip it when cold (step 8). I always whip the milk first, then add the other ingredients and fold them in till fully mixed. This gives more volume and cooks like a creamy pumpkin custard. my kids hate pumpkin, but love this dessert pumpkin pie. - 26 Dec 2011
I made this for dessert last night and had family and friends over. There's none left! It was a big hit. I made a few fundamental changes to the recipe- not because there's anything wrong with the recipe, I just found the recipe after I'd roasted my pumpkin. I roasted the pumpkin instead of boiling it. I did not have evaporated milk so I substituted sweetened condensed and left out the brown sugar completely. I also added a 'pinch' of ground clove. - 14 Dec 2016
This has become a favorite around here. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. I have successfully added another 1/2 - 3/4 cup of pumpkin (without adjusting any other ingredients) to help it stretch. Very delish, regardless. - 25 Sep 2006 (Review from Allrecipes USA and Canada)