As the leaves start to change and the air becomes crisp, there’s nothing quite like the taste of pumpkin pie to really get you into the fall spirit. This classic dessert is a staple at Thanksgiving dinners and other autumn celebrations, and for good reason – it’s delicious! If you’re looking for a recipe that combines the perfect blend of creamy texture, rich flavor, and warm spices, look no further than this pumpkin pie recipe with evaporated milk and pumpkin pie spice.
Ingredients:
- 1 unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions:
- Preheat oven to 425°F.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until a toothpick inserted into the center of the pie comes out clean.
- Let the pie cool completely before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 300
Total Fat: 13g
Saturated Fat: 5g
Cholesterol: 75mg
Sodium: 310mg
Total Carbohydrates: 41g
Dietary Fiber: 2g
Sugars: 29g
Protein: 6g
Cooking Time:
Total Time: 1 hour and 5 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions:
This pumpkin pie is delicious on its own, but you can also try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For extra flavor, sprinkle some cinnamon or pumpkin pie spice on top.
Variations:
If you’re feeling adventurous, try adding some extra ingredients to your pumpkin pie. Some tasty options include:
- Chopped pecans or walnuts
- Raisins or dried cranberries
- Chocolate chips
- Graham cracker crust instead of traditional pie crust
Substitutions:
If you don’t have all the ingredients on hand, you can make some substitutions:
- Instead of evaporated milk, you can use heavy cream or regular milk.
- If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and allspice.
- If you’re short on time, you can use a store-bought pie crust instead of making your own.
Storage:
You can store leftover pumpkin pie in the refrigerator for up to 4 days. To freeze, wrap the pie tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months.
Tips:
- Be sure to let your pumpkin pie cool completely before slicing. This will help it set and prevent it from falling apart.
- If you find that your crust is browning too quickly, cover it with aluminum foil while the pie finishes baking.
- For a creamier texture, use a blender or food processor to puree the pumpkin before mixing it with the other ingredients.
Notes:
This recipe makes one 9-inch pie, which serves 8-10 people.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Simply peel and dice the pumpkin, then roast it in the oven until it’s soft. Puree it in a blender or food processor, then use it in place of the canned pumpkin.
Can I use sweetened condensed milk instead of evaporated milk?
No, sweetened condensed milk is not a suitable substitute for evaporated milk in this recipe. It is much sweeter and has a thicker consistency, which will affect the texture and flavor of the pie.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply bake the pie as directed, then let it cool completely. Cover it tightly with plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to serve it, let it come to room temperature before slicing.
Overall, this pumpkin pie recipe with evaporated milk and pumpkin pie spice is a delicious and easy way to enjoy the flavors of fall. Whether you’re serving it at a holiday gathering or just enjoying a slice with a cup of coffee, this pie is sure to be a crowd-pleaser. So why not give it a try and see for yourself how tasty it can be?