Pumpkin Pie without Evaporated Milk

Name: Pumpkin Pie without Evaporated Milk
Total time: 45 min
Yield: 16 Servings
Ingredients: 🎃 2 cups pumpkin puree; 🥛 2 cups whole milk; 🍬 2 cups white sugar; 🥚 3 large eggs; 🌾 2 tablespoons all-purpose flour; 🧂 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 🧂 ½ teaspoon salt; ¼ teaspoon ground cloves; 2 (9-inch) unbaked pie shells

Cost $10, save $5

Source: Recommended by CookPal

45 Min
16 Servings
$10

Pumpkin Pie without Evaporated Milk

Cost $10, save $5

Source: Recommended by CookPal

45 Min
16 Servings
$10

INGREDIENTS

Pie Filling
- 🎃 2 cups pumpkin puree
- 🥛 2 cups whole milk
- 🍬 2 cups white sugar
- 🥚 3 large eggs
- 🌾 2 tablespoons all-purpose flour
- 🧂 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 🧂 ½ teaspoon salt
- ¼ teaspoon ground cloves
Pie Crust
- 2 (9-inch) unbaked pie shells

STEPS

Preheat the oven to 475 degrees F (245 degrees C).

Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes.

Place pies on a wire rack to cool. Serve warm or at room temperature.

NUTRIENTS

Per 1 serving

🔥

257

Calories

4
Protein
40
Carbs
10
Fats

💡 To achieve the best flavor, use fresh pumpkin puree.Let the pie cool for at least one hour to allow the filling to set properly.Serve with whipped cream or vanilla ice cream for a classic pairing.