Using a whisk, gradually add the evaporated milk and mix until the milk is fully incorporated.
1 ½ Cups Evaporated Milk
Pour the pumpkin pie filling into the pie shell.
Bake the pie at 425° for 15 minutes. Then reduce the oven temperature to 350° and bake for another 30 to 40 minutes or until set and a knife inserted into the center of the pie comes out clean.Cool completely for 2 hours on a wire rack and serve immediately. If making the pie in advance, refrigerate after cooling.
Notes
My Top TipsThis recipe for pumpkin pie filling makes 4 cups of filling, which makes a very fully filled pie shell. When preparing the edge of the pie shell, flute the edge so that it rises slightly above the pan. This allows a little extra room for the pie filling.PRO TIP - FOR ADVANCED BAKERSIf you are experienced with making pumpkin pie or my Cranberry Sugar Pie and are familiar with how the pie looks when fully baked, you can follow these instructions for a perfectly set pie with no knife testing needed:ALTERNATESTEP 7 - Bake the pie at 425° for 15 minutes. Then reduce the oven temperature to 350° and bake for another 40 minutes. Leave the pie in the oven, turn off the oven heat, and crack the oven door. Leave the pie in the oven for another 10 minutes, or until the pie no longer wobbles and is set.Remove the pie from the oven and let it cool completely for 2 hours on a wire rack and serve immediately. If making the pie in advance, refrigerate after cooling.SubstitutionsThere is only one substitution I would recommend for this pumpkin pie:
SUBSTITUTE PUMPKIN PIE SPICE - A great way to save money is to not buy the spices individually and use 1 ½ teaspoons of your favorite pumpkin pie spice. These spice blends typically contain ground cinnamon, ginger, nutmeg, and allspice in amounts similar to this recipe containing mostly cinnamon, followed by ginger, etc. Although allspice is an excellent substitution for cloves, if you have ground cloves on hand, just a pinch will lift most pumpkin pie spice blends to the level of spice in this recipe.
Make-Ahead & StorageStore this pumpkin pie in the refrigerator after it has cooled down. If there are any leftovers, this pie will keep for about 5 days in a covered container or covered in cling wrap.Adapted from "Libby's Pumpkin Pie Recipe" courtesy of Libby's (Food Company).