Recipe Pumpkin Pie With Evaporated Milk
Gradually stir in evaporated milk.
Recipe pumpkin pie with evaporated milk. Spread the mixture into the pie shell and smooth the top. Stir in pumpkin and sugar spice mixture. For best flavor cover and refrigerate the filling overnight before baking.
To prevent over browning cover edge of pie with foil. Combine the eggs with the canned pumpkin and spices. Slowly stir in your nondairy milk.
Stir in sugar flour vanilla salt cinnamon nutmeg and allspice. Bake in 375 f oven for 25 minutes. Beat eggs in a large bowl.
Pour into pie shell. Let cool completely on rack. In a large bowl stir together eggs pumpkin and half and half.
Fill pie shell with evaporated milk mixture. Stir in pumpkin and evaporated milk. Combine sugar salt cinnamon ginger and cloves in small bowl.
Bake at 350 f in bottom third of oven for 60 to 70 minutes or until set. Beat eggs lightly in large bowl. In small bowl combine sugar salt and spices.