Traditional Pumpkin Pie Recipe With Evaporated Milk

Traditional Pumpkin Pie Recipe With Evaporated Milk

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Frosty Pumpkin Pie Recipe Taste of Home
Frosty Pumpkin Pie Recipe Taste of Home from www.tasteofhome.com

As the leaves start to turn and the air gets crisp, there’s nothing quite like the warm and comforting flavors of pumpkin pie. This classic dessert has been a staple of fall celebrations for generations, and for good reason. With its smooth, creamy texture and rich pumpkin spice flavor, pumpkin pie is the perfect way to welcome in the season.

If you’re looking to make a truly traditional pumpkin pie, then you’ll want to use evaporated milk in your recipe. This ingredient has been a key component of pumpkin pie for decades, adding a rich and creamy texture to the filling. So, let’s get started with this delicious recipe!

Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, salt, and spices until well combined.
  3. Pour the mixture into your prepared pie crust.
  4. Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 45-50 minutes, or until the filling is set and slightly jiggly in the center.
  5. Remove from the oven and allow to cool completely before serving.
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Nutritional Information:

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

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 70mg
  • Sodium: 290mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 2g
  • Sugars: 24g
  • Protein: 6g

Cooking Time:

This traditional pumpkin pie recipe with evaporated milk takes approximately 1 hour and 5 minutes to make, including prep time and baking time.

Equipment:

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Oven

Serving Suggestions:

Pumpkin pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. You can also garnish with a sprinkle of cinnamon or nutmeg for added flavor.

Variations:

If you’re looking to mix things up, you can try adding a tablespoon of bourbon or rum to the filling for a boozy twist. You can also experiment with different crusts, such as graham cracker or chocolate, for a unique flavor profile.

Substitutions:

  • If you don’t have evaporated milk, you can use heavy cream or half-and-half instead.
  • If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, cloves, and nutmeg.
  • If you’re looking for a lower calorie option, you can use a pre-made graham cracker crust and reduce the amount of sugar in the filling.

Storage:

Pumpkin pie can be stored in the refrigerator for up to 4 days. Cover with plastic wrap or foil to prevent it from drying out.

Tips:

  • Make sure to let the pie cool completely before slicing. This will help the filling set and make it easier to cut.
  • If you’re having trouble getting your pie crust to brown, you can brush it with an egg wash (1 egg beaten with a tablespoon of water) before baking.
  • If you don’t have a pie shield, you can use foil to cover the edges of your crust to prevent them from burning.
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Notes:

This recipe makes one 9-inch pie, serving 8 people. If you’re feeding a larger crowd, you may want to double the recipe and make two pies.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin if you prefer. Simply roast a small pumpkin until tender, then scoop out the flesh and puree it in a blender or food processor.

Can I freeze pumpkin pie?

Yes, pumpkin pie can be frozen for up to 2 months. Wrap it tightly in plastic wrap or foil and place it in an airtight container before freezing. Thaw in the refrigerator before serving.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply pureed pumpkin, while pumpkin pie filling is pumpkin puree that has been sweetened and flavored with spices like cinnamon, nutmeg, and cloves. For this recipe, you’ll want to use pumpkin puree.

This traditional pumpkin pie recipe with evaporated milk is a fall favorite for good reason. With its creamy texture and warm spices, it’s the perfect dessert for any autumn gathering. Whether you’re making it for Thanksgiving dinner or just a cozy night in, this recipe is sure to please. So, grab your ingredients and get baking!

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