Print: Pumpkin Pie without Evaporated Milk

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.

Prep

18 min

Cook

60 min

Servings

Difficulty

Hard

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 , 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 per serving

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