adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Pie without Evaporated Milk
Pumpkin Pie without Evaporated Milk
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy pumpkin pie with light and delicious whole milk stirred into the purée for a rich and decadent finish.
Ingredients:
  • 2 cups pumpkin puree
  • 2 cups whole milk
  • 2 cups white sugar, or more to taste
  • 3 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon, or more to taste
  • 0.5 teaspoon ground nutmeg, or more to taste
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground cloves, or more to taste
  • 2 (9 inch) unbaked pie shells
Instructions:
  • Preheat your oven to a sizzling 475 degrees F (245 degrees C).
  • In a large bowl, mix together pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves until smooth using an electric mixer. Evenly pour mixture into pie shells.
  • Preheat the oven, bake for 10 minutes. Lower the heat to 350 degrees F (175 degrees C) and bake for an additional 35-45 minutes until the filling is set. Cool pies on a wire rack and serve warm or at room temperature.

Similar Recipes