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“Evaporated milk gives this traditional Carnation recipe its smooth and velvety texture - so delicious!! You can substitute 2 1/4 tsp. pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. On floured surface, roll out pastry to 1/8-inch thickness. Fit pastry into 10-inch pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.
  3. Whisk together pumpkin, sugar, eggs, flour, spices, and salt in a large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with pumpkin mixture. Bake in bottom1/3 of oven for 60-70 minutes or until set. Let cool on rack.
  4. TIPS: Filling can be split between two 9-inch frozen pie shells. Place filled pie shells on baking sheet. Bake 40-45 minutes or until set. Pie can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week. Garnish pies with pastry cut-outs by rolling out pastry trimmings. Use cookie cutters to cut out shapes. Transfer to baking sheet at 400F for 10 minutes or until golden.

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