Pumpkin Pie without Evaporated Milk

Name: Pumpkin Pie without Evaporated Milk
Total time: 45 min
Yield: 16 份数
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

成本 $10, 节省 $5

来源: Recommended by CookPal

45 分钟
16 份数
$10

Pumpkin Pie without Evaporated Milk

成本 $10, 节省 $5

来源: Recommended by CookPal

45 分钟
16 份数
$10

食材

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

步骤

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.

营养成分

每份

🔥

257

卡路里

4
蛋白质
40
碳水化合物
10
脂肪

💡 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.