Are you in the mood for a classic dessert with a twist? Look no further than this Carnation Evaporated Milk Classic Pumpkin Pie recipe! This recipe combines the traditional flavors of pumpkin pie with the rich creaminess of evaporated milk, resulting in a dessert that is sure to please your taste buds. Not to mention, it’s super easy to make! So, let’s get started.
To make this delicious pumpkin pie, you’ll need the following ingredients: – 1 can (15 oz.) pumpkin puree – 1 can (12 oz.) Carnation evaporated milk – 2 large eggs – ¾ cup granulated sugar – 1 teaspoon ground cinnamon – ½ teaspoon ground ginger – ½ teaspoon ground nutmeg – ½ teaspoon salt – 1 unbaked 9-inch pie crust
1. Preheat your oven to 425°F (220°C). 2. In a large mixing bowl, beat the eggs. 3. Add the pumpkin puree, sugar, spices, and salt to the bowl. Mix everything together until well incorporated. 4. Gradually stir in the Carnation evaporated milk and mix until the filling is smooth. 5. Pour the filling into the unbaked pie crust. 6. Bake the pie for 15 minutes. 7. Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 40-50 minutes or until a knife inserted into the center of the pie comes out clean. 8. Remove the pie from the oven and let it cool completely before serving.
– Serving size: 1 slice (1/8 of the pie) – Calories: 270 – Total Fat: 11g – Saturated Fat: 4.5g – Cholesterol: 60mg – Sodium: 300mg – Total Carbohydrates: 38g – Dietary Fiber: 2g – Sugars: 28g – Protein: 6g
Total cooking time for this pumpkin pie is approximately 1 hour.
To make this pumpkin pie, you’ll need a large mixing bowl, a whisk or mixer, a knife, and a 9-inch pie dish.
This pumpkin pie is delicious on its own, but it’s even better when served with a dollop of whipped cream or a scoop of vanilla ice cream.
You can switch up the spices in this pumpkin pie recipe to suit your taste. Try adding a pinch of cloves or allspice for a different flavor.
If you don’t have Carnation evaporated milk on hand, you can substitute it with regular milk or heavy cream.
This pumpkin pie can be stored in the refrigerator for up to 4 days.
– Be sure to let the pie cool completely before slicing it. This will ensure that the filling sets properly. – If you’re using a homemade pie crust, be sure to prick the bottom of the crust with a fork before adding the filling. This will prevent the crust from puffing up during baking.
This pumpkin pie recipe is perfect for Thanksgiving or any fall gathering. It’s easy to make and is sure to be a crowd-pleaser.
Frequently Asked Questions
Can I make this pumpkin pie ahead of time? Yes, you can make this pumpkin pie a day ahead of time and store it in the refrigerator until you’re ready to serve it. Can I freeze this pumpkin pie? Yes, you can freeze this pumpkin pie for up to 2 months. Be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
In conclusion, this Carnation Evaporated Milk Classic Pumpkin Pie recipe is a delicious twist on a classic dessert. It’s easy to make and is sure to be a hit with your family and friends. So, go ahead and give it a try! We’re sure you won’t be disappointed.