Pumpkin Pie without Evaporated Milk
Servings 8 slices
Ingredients
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- 15 ounce can pumpkin
- 1 cups whole milk
- 1 unbaked pie crust store-bought or homemade
- whipped cream topping optional but highly recommended
Instructions
- Preheat your oven to 425ºF (218°C).
- Mix sugar and spices in a large bowl until combined.
- Add eggs to sugar mixture and whisk together. Next add milk and pumpkin puree, and whisk until smooth. Pour pie filling into unbaked, cold crust.
- Bake at 425°F (218°C) for 15 minutes, then reduce temperature to 350ºF (177°C) and continue baking another 30 minutes until filling is set. It will jiggle slightly in the center.
- Allow the pie to cool completely and then refrigerate until ready to serve. Top with whipped cream and enjoy!
Notes
If the pie filling starts to break, it is likely cooked and ready to come out. Check often to avoid overcooking your pie.
Nutrition
Serving: 1slice | Calories: 201kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 266mg | Fiber: 1g | Sugar: 15g
