Forgot to buy canned milk? No problem! This pumpkin pie made with milk is deliciously rich and creamy and tastes just like one made with evaporated milk. It's a good thing this recipe makes 2 pies, as it's sure to become a holiday favorite. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Ingredients
- 2 cups pumpkin puree
- 2 cups whole milk
- 2 cups white sugar , or more to taste
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon , or more to taste
- 0.5 teaspoons ground nutmeg , or more to taste
- 0.5 teaspoons salt
- 0.25 teaspoons ground cloves , or more to taste
- 2 unbakeds pie shells , 9-inch
Instructions
-
1
Preheat the oven to 475 degrees F (245 degrees C).
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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