Pumpkin pie is a quintessential dessert that signifies the arrival of fall and holiday celebrations. However, if you find yourself without evaporated milk in your pantry or simply prefer to avoid it, fret not!
This article presents a delightful pumpkin pie recipe that maintains its creamy texture and irresistible flavor without the need for evaporated milk. Prepare to indulge in a slice of pumpkin perfection without compromising on taste or tradition.
Pumpkin Pie Recipe without Evaporated Milk
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
For the filling:
- 1 ¾ cups canned pumpkin puree (not pumpkin pie filling) (buy here)
- ¾ cup heavy cream
- ½ cup whole milk (buy here)
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract (buy here)
- 1 teaspoon ground cinnamon (buy here)
- ½ teaspoon ground ginger (buy here)
- ¼ teaspoon ground cloves (buy here)
- ¼ teaspoon ground nutmeg (buy here)
- ¼ teaspoon salt
Instructions
- Preparing the Crust:
a. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter.
b. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
c. Gradually add the ice water, one tablespoon at a time, mixing with a fork, until the dough comes together.
d. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. - Preparing the Filling:
a. Preheat your oven to 425°F (220°C).
b. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, whole milk, granulated sugar, eggs, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt until well combined. - Rolling out the Crust:
a. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
b. Gently transfer the rolled-out dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges. - Assembling and Baking the Pie:
a. Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
b. Place the pie dish on a baking sheet and carefully transfer it to the preheated oven.
c. Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C).
d. Continue baking for an additional 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
e. Once baked, remove the pie from the oven and let it cool completely on a wire rack. - Serving and Enjoying:
a. Serve the pumpkin pie at room temperature or chilled, as desired.
b. Add a dollop of whipped cream on top, sprinkle some cinnamon, or drizzle with caramel sauce for an extra touch of indulgence.
c. Share this delectable pumpkin pie with family and friends, savoring the velvety smoothness and rich autumnal flavors.
You don’t need evaporated milk to create a luscious and flavorful pumpkin pie. By following this recipe, you can enjoy a creamy and delicious dessert that preserves the essence of tradition without compromising on taste. Whether it’s a holiday gathering or a cozy autumn evening, this pumpkin pie without evaporated milk is sure to be
