Can you make pumpkin pie without evaporated milk?

Yes, this recipe uses regular milk instead, and it bakes up rich, smooth, and creamy.

Yes, I’ve made it with both whole milk and 2% milk.

Can I use homemade pumpkin puree?

Yes, but drain it first so it’s thicker. Homemade puree is usually wetter than canned.

It’s done when the center only jiggles a little. It will finish setting as it cools.

Yes, wrap the cooled pie and keep it in the fridge for up to 4 days.

Yes, it freezes great for up to a month. See the freezing steps above.