Homestyle Pumpkin Pie

Sweet Potato Pie


1 can Farmer’s Market organic pumpkin pie mix
3/4 cup evaporated milk
2 eggs, slightly beaten
1 9” deep dish pie shell


Mix pumpkin pie mix, milk and eggs slowly, just until thoroughly mixed. Pour into pie shell. Bake at 425º for 15 minutes, then reduce temperature to 350º for an additional 32-40 minutes. Cool on rack.

25 Responses

  1. peter smith says:

    your homestyle recipe is clearly wrong, one 15 oz can is not enough to fill a 9″ pie shell. Someone screwed up. I bet you meant to say two 15 oz cans.

    • Emily says:

      Hi Peter, yes the homestyle recipe will fill a 9 inch pie. Please let me know if you have any other questions or want to chat about recipes!

      Warm wishes,
      Farmer’s Market Family

      • Laura says:

        The store was out of my regular gluten-free piecrust so I bought a different one. Not thinking about the size I made the pumpkin pie recipe on the back of the pumpkin pie mix can like usual and it was way too much! Then I realized the piecrusts were 8 inch and not the 9 inch that I normally buy. So whatever gluten-free 9 inch Crusts I normally buy hold the pumpkin pie mix recipe perfectly. Because I had leftover pie mix I just put it in a little casserole dish and baked it alongside the pie and it came out great. I can never get the piecrusts to taste like they’re not half cooked so I think I’ll be doing it without the crust from now on!

  2. Bonnie says:

    I’ve made it twice now following the recipe on the can and it fis a 9″ pie exactly.

  3. Lauren says:

    This product went on sale at sprouts farmers market for $1 so I thought I’d give it a try; makes a great pie! So easy will definitely purchase this again! Thanks for bpa free cans!

  4. Tony says:

    I just found this can at wholefoods…but do you provide / sale pumpkin pie mix all year or just during thanksgiving? Thanks!!!

    • Emily says:

      Right now Farmer’s Market is on special, but the excellent price won’t last long! So stock up now:)

      Happy Holidays,
      Farmer’s Market Foods

  5. erica says:

    is there an alternative you can use rather than evaporated milk?

  6. Eda says:

    I just bought the pumpkin pie mix and instead of evaporated milk I bought condensed milk. is there anything I can do to make the recipe still work?

  7. cindy says:

    If I were going to substitute the 3/4 cup of evaporated milk with heavy cream, do I use 3/4 cup of heavy cream? I also wanted to add a half cup of maple syrup. Will this still work?

  8. Shari Couture says:

    I would like to make a dairy free version of pumpkin pie. You have one on this site but I bought the Pumpkin pie mix not the can of pumpkin. Any recipes that are dairy free with the mix?

    • Emily says:

      Hi Shari, I’m so sorry to say that we don’t have any dairy-free recipes for the pumpkin pie mix. I can start playing with some until I find one that works but for now, I would suggest trying the Gluten-Free Coconut Pumpkin Pie Recipe and leave out the sugar and spices.

      Happy Holidays!!

      The Farmer’s Market Family

  9. Annette hendrick says:

    I don’t understand your recipe for pumpkin pie with evaporated milk. Your recipe does not include any sugar. Evaporated milk does not have a lot of sugar in it. it makes sense to me that a pumpkin pie recipe with sweetened condensed milk does not include sugar, but not with evaporated sugar. Why isn’t there sugar in this recipe?

  10. Shannon says:

    I’m doing a whiskey pumpkin pie using your recipe and Jack Daniels Winter Jack. Since I’m adding 2 tablespoons of liquid is there anything else that needs to be added?

    Thanks Much!

    • Emily says:

      Hi there! 2 Tbsp. of liquid should not affect the consistency. However, you might want to bake it for a little bit longer, try 15-20 minutes.

  11. Catherine Briasco says:

    I have just bought a 15 oz can of your Organic Pumpkin Pie Mix and would like to use the recipe for “Homestyle Pumpkin Pie” that is on the can. It calls for a 9″ deep dish pie shell. Is that a pre- baked pie shell or an unbaked pie shell?

    • Emily says:

      Hi Catherine, That depends on if it is a store bought or homemade pie crust. For store bought pies, follow the packaging instructions. However, homemade crusts need to be weighed down and pre-baked. Follow this rule of thumb: Line a pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with dry beans or pie weights and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Happy Baking!

  12. Barbara says:

    I made this exactly as stated on the back of the can and listed here. It filled a 9inch pie plate perfectly. However, it was not very good. It was not sweet enough and did not have enough flavor. I found it to be quite disappointing.

  13. Nazie says:

    One 15oz can of Farmer’s Market … does it measure a cup? … do you have an idea of how much sugar is in it … making family recipe … so I have to estimate if I add or don’t add sugar … and how many cans to buy for a dozen muffins.

    I appreciate your time … thanks for a reply. asap

    • Emily says:

      Hi there, One can of 15 oz (454g) pumpkin is more than one cup. Our serving size for pumpkin is 1/2 cup which is estimated to weigh roughly 123 grams. So there’s about 3.5 servings in the can. We hope that helps! Enjoy your muffins!

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