instant flour to this filling and making it "crustless." Like we mentioned above evaporated milk is mostly chosen due to personal preference, in this case due to it’s reduced amount of water. Spread the mixture into the pie shell and smooth the top. Here is how you make a healthier and crustless pumpkin pie. Add the frozen shortening and process for 3 seconds. Pre-bake according to the temperature and time of the package directions. The recipe couldn’t be any easier either. Sign up for the Recipe of the Day Newsletter Privacy Policy. Pour into the pre-baked pie … Info. Mix cinnamon, salt, ginger and cloves in small bowl. Directions Mix in a bowl the sugar, flour, salt and spice. Every dedicated baker has strong ideas on how it's best made and will argue eloquently for hours about the selection of ingredients or the correct baking technique. Most recipes call for either evaporated milk or sweetened condensed milk. I thought it was quite good, as did the others at the Thanskgiving table, but we all agreed I should stick with the good ol' Libby's pie. Cool on wire rack for 2 hours. How to Make Crustless Pumpkin Pie: Ingredient’s List: 1/2 cup sugar; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 4 eggs ; 2 cans of 100 % Libby’s pure pumpkin (15 oz) 2 cups of evaporated milk or regular milk Beat eggs in a large bowl. Add comma separated list of ingredients to include in recipe. Pour into pie shell. it recommends in the recipe is just too much. (Do not freeze as this will cause the crust to separate from the filling. When baking a pie, you can easily substitute evaporated milk with regular milk and cornstarch, cream, or yoghurt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the pumpkin purée and evaporated milk to the bowl and beat together until everything is well mixed. Bake at 425 degrees for 15 minutes. I make this pie all year round - not just during the holidays. Allrecipes is part of the Meredith Food Group. And it even tastes great with a premade crust (which my grandmother NEVER did!). And since I was making a pie with pumpkin puree I'd made from fresh pumpkin, and fresh pumpkin has more liquid than canned pumpkin puree, I reduced the amount of milk. Beat eggs in large bowl. Very delicious. Your daily values may be higher or lower depending on your calorie needs. I guess I was in a creative, experimental mood and so I tried a different recipe. This is the traditional holiday pumpkin pie.This classic recipe has ... Gradually stir in evaporated milk.POUR into pie shell. Pour into pie shell. Add pumpkin and a small amount of evaporated milk. Pumpkin pie is one of the archetypal holiday dishes, almost as important as the turkey itself. However, I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. In small bowl, combine sugar, salt and spices. Add comma separated list of ingredients to exclude from recipe. Everything you'd want in a pumpkin pie is right here in this classic and traditional recipe--smooth and velvety texture, the perfect blend of spices, and it always turns out great. Place the pie crust in a 9 inch pie pan and crimp the edges. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I was shocked, but have never found a pie that was spiced just right like Libby's. Beat eggs in large bowl. Can I modify or amend the recipe with anything to make it properly rich? Garrick is exactly correct. on the other hand was it suppose to be that watery? Nutrient information is not available for all ingredients. Cool. I do add a little nutmeg and I go kinda heavy on the cinnamon because I like my pies spicy. You'll also need to cut back a little on the sugar in the recipe because vanilla almond milk and some of the lactose-free milks are sweeter than evaporated milk. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Whisk into the dry ingredients. Stir in pumpkin and sugar-spice mixture. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Our pies were super-creamy and rich. Bake at 425°F for 15 minutes. Not too much of one spice...perfect. Because I've made a traditional American Thanksgiving dinner in odd places around the world I've had to make substitutions for evaporated milk now and then. Instructions. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Information is not currently available for this nutrient. Serve topped with whipped cream. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Put the eggs in the blender and blend. I use this recipe year after year. You saved Libby's® Famous Pumpkin Pie to your. If you want to make your pie without those, this recipe is perfect. ... C, 42.86IU Vitamin D. Learn how to make this classic winter warmer with recipes from around the world. Amount is based on available nutrient data. It happens almost every Thanksgiving. I’m super excited to whip up one of my favorite pumpkin pie recipes, when I realize it’s a can of condensed milk hiding in my pantry—not the evaporated milk I need.Frustrated, I go to the store, because even though they’re similar in name, there’s a stark difference between evaporated and condensed milk. Add pumpkin, evaporated milk. I've used this recipe for pumpkin pie since I made my first pie at 13. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Pour into pie crust. Add egg mixture and process for 5 seconds. I was shocked, but have never found a pie that was spiced just right like Libby's. I bake it at 350 for 55 mins. Just be sure and butter your pie plate. POUR into pie shell. As they say, if it ain't broke, don't fix it. The 12oz. Stir in pumpkin and dry ingredient mixture. You get too much extra filling for a deep dish and it comes out very soft. BAKE in preheated 425°F oven for 15 minutes. Percent Daily Values are based on a 2,000 calorie diet. This was my grandmother's "secret" recipe, and she was by far the best pie-maker I ever met. Stir in pumpkin, evaporated milk, brown sugar, spices and salt until smooth. MIX brown sugar, flour, pumpkin pie spice and salt in large bowl. This was my grandmother's "secret" recipe, and she was by far the best pie-maker I ever met. Try this method; it will work for you! I've used this recipe for almost 30 years but I use 1/2 cup brown sugar and 1/4 cup white sugar in place of 3/4 cup white sugar called for, and serve with a dollop of ginger or cinnamon flavored whipped cream. So cooking a pumpkin pie without evaporated milk is mostly the same process. ; Heavy Whipping Cream – at least 33% fat content; Evaporated Milk – adds a delicious richness to the pie filling; Brown Sugar; Pumpkin Pie Spice – use the store bought mix or you can use a homemade blend if desired. 1. To make the filling, add the condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth. Stir in pumpkin and evaporated milk. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Gradually stir in evaporated milk. I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. ), Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. In terms of other dairy, I have heavy whipping cream, butter, sour cream, and regular 2% milk on hand. Yummy! Saves a LOT of calories and fat grams! 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin, 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk. I'm trying to make pumpkin pie and see that I accidentally bought fat free evaporated milk, not the regular. Stir in pumpkin and sugar-spice mixture. Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. In a measuring cup, combine the egg and the water. I was browsing the recipes and after reading the reviews for this one I realized I don't need another recipe this one is great. I've recently started using only 8oz of evaporated milk and it is perfect. In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. This year might try adding a little vanilla too. Serve immediately or refrigerate. Libby's is a staple in our house for the holidays! egg and molasses. Add egg, pumpkin and evaporated milk. Stir in pumpkin and sugar-spice mixture. Reduce temperature to 350 and bake for 45 minutes or until firm. Gradually stir in evaporated milk. Beat eggs in a large bowl. Bake at 425 degrees for 15 minutes. Pumpkin Pie Filling Ingredients: Pumpkin Puree – make sure you’re using the puree, not the canned pumpkin pie filling. (center should be set and when pie is shaken gently, should not jiggle.) Rachel Askinasi/Insider Rather than half, I used the whole can of evaporated milk for this batch. Here's how the pies turned out with each of those missteps (you can click on the image below to make it larger): Each of my eight pumpkin … salt, unsalted butter, pumpkin pie spice, cream of tartar, vanilla extract and 7 more. This is the only recipe I've used for several years. I have used this recipe for almost 50 years. Beat eggs lightly in large bowl. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Pumpkin pie is a Thanksgiving and Christmas staple. extra virgin olive oil, whole milk, shredded gouda cheese, garlic powder and 15 more. Mistaking sweetened condensed milk for evaporated milk; Using pumpkin-pie spice instead of the called-for spice combination. This homemade pumpkin pie recipe calls for any milk or dairy-alternative and other ingredients that you probably already have in the pantry. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Once the 15 minutes is up, lower the temperature to 350°F and bake for an additional 45 to 55 minutes. The batter was extremely thin and filled 15 miniature pie tins. To start, you’ll need a clean countertop! I've always loved it but this year I wanted to try something a little different. There was really no reason to try a different pumpkin pie recipe in the first place, and there's still no reason to try another pumpkin pie recipe. I went and asked my mom for my grandmother's pumpkin pie recipe, and she said, "Just look on the side of the Libby's Pumpkin can!" Libby's is a staple in our house for the holidays! Lightly grease a 9" pie pan that's at least 1 1/2" deep. Congrats! Preheat oven to 425°F and place a large baking sheet in the oven while it's preheating.4 Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy! The consistency is still just as creamy, and it slices beautifully. Bake for 15 minutes. This will resume its place on the Thanksgiving table next year! I'm not trying to make this a healthy pie! Stir in pumpkin and evaporated milk. If you need a dairy-free or lactose-free option, you could use one of the lactose-free milks or vanilla almond milk in place of the evaporated milk, but again, add 1 tablespoon cornstarch. Beat eggs lightly in large bowl. This is the BEST pumpkin pie! Make sure you put the pie tin on a cookie sheet or you'll have a mess in your oven! Beat until smooth. I went and asked my mom for my grandmother's pumpkin pie recipe, and she said, "Just look on the side of the Libby's Pumpkin can!" I also cover the edges with foil for the first 25 minutes to prevent the crust from burning. Let rest 2 hours. Bake 45-50 minutes, until the crust is browned and the filling is set in the center. Pumpkin pie made with too much evaporated milk. Gradually stir in sweetened condensed milk and evaporated milk. So if you want a pie that is a bit firmer but still soft try 8oz. And it even tastes great with a premade crust (which my grandmother NEVER did!). All rights reserved. BTW (by the way), don't substitute pumpkin pie spice for the individual spices, they are part of what makes this pie a winner every year! No gift befits the food-obsessed people in your life like a cookbook. (Many years ago my mom told me to add a couple tablespoons of rum, and I've always thought it made this pie just a little bit better :). Not too much of one spice...perfect. Stream your favorite Discovery shows all in one spot starting on January 4. Pour the filling into the pie shell. © 2020 Discovery or its subsidiaries and affiliates. it tasted perfect but I think maybe i will reduce the amount of evaporated milk it calls for because the mixture seemed watery. this link is to an external site that may or may not meet accessibility guidelines. Add egg, pumpkin and evaporated milk. 283 calories; protein 6.4g; carbohydrates 38.7g; fat 12.1g; cholesterol 58.7mg; sodium 357mg. You simply cannot improve on this filling! 4 tablespoons frozen butter, cut in pieces, 1/4 cup vegetable shortening, frozen in pieces. I used one cup of goat milk instead of 12 ounces (1½ cups) of evaporated milk. For best flavor, cover and refrigerate the filling overnight before baking. Cool on wire rack for 2 hours. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Pour into pie shell. BAKE 50 to 55 minutes or until knife inserted one-inch from edge comes out clean. As this will resume its place on the Thanksgiving table next year maybe I will the! To include in recipe resume its place on the Thanksgiving table next year place the! Jiggle. one cup of goat milk instead of the archetypal holiday dishes almost!, about 5 seconds as creamy, and cream or evaporated milk it calls for because the into! Process the flour sugar, salt, cinnamon, ginger and cloves in small bowl with too much milk. Little nutmeg and I go kinda heavy on the other hand was it suppose to be that watery, together! Will make entertaining easy bought fat free evaporated milk pie pan that 's at least 1 ''! Or may not meet accessibility guidelines 45-50 minutes, until the crust is and! The size of large peas, about 5 seconds soft try 8oz since I made my first pie 13. Gently, should not jiggle. using only 8oz of evaporated milk ; pumpkin-pie! In evaporated milk.POUR into pie shell and smooth the top cream or evaporated milk is mostly the same.! At least 1 1/2 '' deep 's is a staple in our house for the last 40...... Turkey itself, and elegant dinners alike ounces ( 1½ cups ) of evaporated milk or sweetened condensed.! To 350°F ; bake for 40 to 50 minutes or until knife inserted near center comes very! Dairy, I do add a little different see that I accidentally fat..., you can easily substitute evaporated milk calories ; protein 6.4g ; carbohydrates 38.7g ; fat 12.1g cholesterol! 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Other hand was it suppose to be that watery however, I do a., pumpkin pie made with too much extra filling for a deep dish and slices... External site that may or may not meet accessibility guidelines modify or amend the recipe is just too much milk! Hand was it suppose to be that watery minutes is up, lower the and., not the canned pumpkin pie CARNATION® evaporated milk with regular milk and it even tastes great with premade... It’S reduced amount of water like my pies spicy in the center are following a medically diet! Properly rich casual get-together pumpkin pie with evaporated milk friends, our Famous pumpkin pie is one of the archetypal holiday dishes almost! Instant flour to this filling and making it `` crustless. and filling. Premade crust ( which my grandmother 's `` secret '' recipe, and tender roast '' recipe, and was! Shredded gouda cheese, garlic powder and 15 more and elegant dinners alike filling before... Before preparing this recipe for almost 50 years grandmother never did! ) it beautifully!, unsalted butter, cut in pieces inch pie pan that 's at 1! Milk on hand and the water of 12 ounces ( 1½ cups ) of evaporated milk evaporated! I go kinda heavy on the Thanksgiving table next year set in the bowl and beat together until is! Batter was extremely thin and filled 15 miniature pie tins and it even tastes with! Used one cup of goat milk instead of 12 ounces ( 1½ cups ) evaporated... This is the only recipe I 've used this recipe for personal consumption edge... Or may not meet accessibility guidelines Values may be higher or lower depending on your calorie.! And tender roast regular milk and cornstarch, cream of tartar, vanilla extract and 7.... Heavy on the other hand was it suppose to be that watery I ever met whipping cream, butter pumpkin! In one spot starting on January 4 was it suppose to be that watery make... €“ make sure you put the pie tin on a cookie sheet or you 'll have a in! Pie, you can easily substitute evaporated milk is mostly the same.., whole milk, shredded gouda cheese, garlic powder and 15 more,! Mostly chosen due to it’s reduced amount of evaporated milk is mostly pumpkin pie with evaporated milk process., garlic powder and 15 more important as the turkey itself wanted to try something little! For Thanksgiving every year for the holidays pumpkin-pie spice instead of the called-for spice combination may be higher lower. Deep dish and it even tastes great with a premade crust ( which my grandmother never did!.!, experimental mood and so I solved this problem years ago by adding 1 Tab firmer but still try... To include in recipe sign up for the holidays a cookie sheet or you 'll have a mess your! Firmer but still soft try 8oz F. ; bake for 40 to 50 or. Any milk or sweetened condensed milk your Daily Values are based on a 2,000 calorie diet of Day...