Easy Pumpkin Pie Recipe Without Evaporated Milk

Name: Easy Pumpkin Pie Recipe Without Evaporated Milk
Total time: 1 hr
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 teaspoon ground nutmeg, or more to taste; 0.5 teaspoon salt; 0.25 teaspoon ground cloves, or more to taste; 2 (9 inch) unbaked pie shells

Running low on evaporated milk? No worries! This creamy pumpkin pie, crafted with readily available milk, rivals the taste of traditional recipes. Prepare for rave reviews – this recipe makes two pies, ensuring everyone gets a slice of holiday heaven. Enjoy it warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream.

Total time1 hr
Prep time15 mins
Cook time45 mins
Yield2 (9-inch) pumpkin pies, 16

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Servings

Instructions

Preheat your oven to 475°F (245°C) for the perfect bake.
In a large bowl, blend pumpkin puree, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves using an electric mixer until the mixture is smooth. Pour the mixture evenly into your prepared pie shells.
Bake in the preheated oven for 10 minutes, then reduce the heat to 350°F (175°C) and continue baking for 35-45 minutes, or until the filling is set. Allow the pies to cool on a wire rack before serving warm or at room temperature.

Nutrition

Calories: 257 kcal
Fat Content: 10 g
Fiber Content: 2 g
Sodium Content: 277 mg
Protein Content: 4 g
Cholesterol Content: 38 mg
Carbohydrate Content: 40 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g