Recipe Pumpkin Pie Evaporated Milk

For best flavor cover and refrigerate the filling overnight before baking.

Recipe pumpkin pie evaporated milk. Add pumpkin brown sugar cinnamon salt cloves nutmeg and ginger. Another may make it with brown sugar instead of white and the amount of pumpkin is variable too. But let pumpkin pie be pumpkin pie i.

Mix sugar cinnamon salt ginger and cloves in small bowl. Gradually whisk in evaporated milk. Whisk into the dry ingredients.

Bake at 350 f in bottom third of oven for 60 to 70 minutes or until set. Fill pie shell with evaporated milk mixture. In a large mixing bowl whisk together the sugars flour salt and spices.

Spread the mixture into the pie shell and smooth the top. Add egg pumpkin and evaporated milk. Beat eggs in large bowl.

Slowly stir in your nondairy milk. The kinds and proportions of spices may vary a little and one cook may prefer evaporated milk to milk or cream for her pie. A knife or tester inserted in center of pie should come out clean.

Gradually stir in evaporated milk. Press to fit without stretching dough. Whisk together pumpkin purée sugar eggs flour spices and salt in large bowl until smooth and well combined.