Pumpkin Pie Recipe With Evaporated Milk And Frozen Pie Crust

Pumpkin Pie Recipe With Evaporated Milk And Frozen Pie Crust

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Pumpkin Pie Without Evaporated Milk Foods Guy
Pumpkin Pie Without Evaporated Milk Foods Guy from foodsguy.com

As the weather cools down and leaves turn vibrant shades of orange and red, it’s time to break out the pumpkin pie recipe. This classic dessert is a staple of fall and Thanksgiving gatherings, and for good reason – it’s creamy, spicy, and oh so satisfying. In this article, we’ll show you how to make a pumpkin pie with evaporated milk and a frozen pie crust that’s easy, delicious, and perfect for any occasion.

Ingredients:

  • 1 (9-inch) frozen pie crust
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions:

  1. Preheat oven to 425°F.
  2. Take the frozen pie crust out of the freezer and let it sit at room temperature for about 10 minutes.
  3. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
  4. Pour the mixture into the thawed pie crust.
  5. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 45-50 minutes, or until a knife inserted in the center of the pie comes out clean.
  6. Remove from the oven and let cool for at least 1 hour before serving.
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Nutritional Information:

Serving size: 1/8 of pie

  • Calories: 280
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Cholesterol: 55mg
  • Sodium: 290mg
  • Total Carbohydrates: 41g
  • Dietary Fiber: 2g
  • Sugars: 29g
  • Protein: 6g

Cooking Time:

Total time: 1 hour and 15 minutes

  • Prep time: 10 minutes
  • Cook time: 1 hour and 5 minutes

Equipment:

  • Large mixing bowl
  • Whisk
  • 9-inch pie dish
  • Oven

Serving Suggestions:

Serve with whipped cream or vanilla ice cream for a delicious and indulgent dessert.

Variations:

  • Use pumpkin pie spice instead of individual spices for a shortcut.
  • Add a graham cracker crust for a different flavor and texture.
  • Top with pecans or whipped cream for extra flair.

Substitutions:

  • Use sweetened condensed milk instead of evaporated milk for a sweeter pie.
  • Replace granulated sugar with brown sugar for a deeper flavor.
  • Use a homemade pie crust instead of a frozen one for a personal touch.

Storage:

Store leftover pie in the refrigerator for up to 3 days.

Tips:

  • Don’t overmix the filling – it can cause the pie to crack.
  • Cover the edges of the pie crust with foil if they start to brown too quickly.
  • Let the pie cool completely before slicing to prevent it from falling apart.

Notes:

This recipe is perfect for beginners, as it uses a store-bought crust and simple ingredients. However, you can easily customize it to your liking by using different spices or adding your own twist. Enjoy!

Frequently Asked Questions:

Can I make this pie ahead of time?

Yes, you can make this pie a day or two ahead of time and store it in the refrigerator. Just be sure to let it come to room temperature before serving.

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Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin, but it will require extra prep time to roast and puree the pumpkin.

Can I freeze this pie?

Yes, you can freeze this pie for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing.

Final Thoughts:

This pumpkin pie recipe with evaporated milk and frozen pie crust is a crowd-pleaser that’s easy to make and delicious to eat. It’s perfect for fall gatherings or anytime you’re craving a slice of something sweet and spicy. Give it a try and let us know what you think!

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