Pumpkin Pie Recipe Evaporated Milk Brown Sugar

Pumpkin Pie Recipe Evaporated Milk Brown Sugar

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Autumn brings with it a beautiful array of colors, cool weather, and delicious flavors. One of the most iconic flavors of the season is pumpkin, and what better way to enjoy it than with a warm slice of pumpkin pie? This pumpkin pie recipe with evaporated milk and brown sugar is the perfect dessert for any gathering, holiday, or just a cozy night in. So, let’s dive into the recipe and learn how to make this classic pie with a twist.

Ingredients

  • 1 9-inch pie crust (store-bought or homemade)
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, beat the eggs.
  3. Add the pumpkin puree, evaporated milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
  4. Pour the mixture into the pie crust.
  5. Bake for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 45-50 minutes.
  6. Remove from the oven and let it cool for at least 2 hours before serving.

Nutritional Information

One slice of pumpkin pie (1/8 of the pie) contains approximately:

  • Calories: 320
  • Total Fat: 13g
  • Saturated Fat: 5g
  • Cholesterol: 65mg
  • Sodium: 270mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 2g
  • Sugars: 33g
  • Protein: 6g
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Cooking Time

This pumpkin pie recipe with evaporated milk and brown sugar takes approximately 1 hour and 5 minutes to bake, plus an additional 2 hours to cool.

Equipment

  • 9-inch pie dish
  • Large bowl
  • Whisk or hand mixer
  • Measuring cups and spoons

Serving Suggestions

Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some cinnamon or nutmeg on top for added flavor.

Variations

If you want to mix things up, you can add a tablespoon of bourbon or rum to the pumpkin mixture before baking. You can also use gingersnap or chocolate cookie crust instead of the traditional pie crust for a unique twist.

Substitutions

  • If you don’t have brown sugar, you can use granulated sugar or maple syrup instead.
  • If you don’t have evaporated milk, you can use heavy cream or half-and-half.
  • If you don’t have pumpkin pie spice, you can make your own by mixing 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.

Storage

This pumpkin pie can be stored in the refrigerator for up to 4 days. Make sure to cover it with plastic wrap or aluminum foil to prevent it from drying out. You can also freeze the pie for up to 2 months. Let it thaw in the refrigerator overnight before serving.

Tips

  • Make sure to let the pie cool for at least 2 hours before serving. This will allow the filling to set and make it easier to slice.
  • If the edges of the pie crust start to brown too quickly, cover them with aluminum foil to prevent them from burning.
  • You can use a store-bought pie crust or make your own from scratch. If using a store-bought crust, make sure to follow the instructions on the package for baking times.
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Notes

This pumpkin pie recipe with evaporated milk and brown sugar is a classic dessert that is perfect for any occasion. It’s easy to make and can be customized to your liking. Whether you’re serving it for Thanksgiving dinner or enjoying a slice on a cozy night in, this pie is sure to be a hit.

Frequently Asked Questions

  • Can I use fresh pumpkin instead of canned?
  • Yes, you can use fresh pumpkin instead of canned. Just make sure to cook and puree the pumpkin before adding it to the filling.

  • Can I make this pie ahead of time?
  • Yes, you can make this pie a day or two ahead of time. Store it in the refrigerator and let it come to room temperature before serving.

  • Can I use a different type of milk?
  • You can use different types of milk, but keep in mind that the texture and flavor of the pie may be slightly different. Evaporated milk is preferred because it has a richer and creamier texture than regular milk.

Final Thoughts

This pumpkin pie recipe with evaporated milk and brown sugar is a must-try for anyone who loves the flavors of autumn. It’s easy to make, delicious, and perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. So, grab your apron and get ready to create a dessert that will warm your heart and soul.

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