I have faithfully made this pie for Thanksgiving every year for the last 40 years...except this year. In small bowl, combine sugar, salt and spices. Amount is based on available nutrient data. Pumpkin pie made with too much evaporated milk. Can I modify or amend the recipe with anything to make it properly rich? Let rest 2 hours. Stir in pumpkin and evaporated milk. Add egg mixture and process for 5 seconds. I have used this recipe for almost 50 years. Saves a LOT of calories and fat grams! Beat eggs lightly in large bowl. I was browsing the recipes and after reading the reviews for this one I realized I don't need another recipe this one is great. And it even tastes great with a premade crust (which my grandmother NEVER did!). Beat until smooth. Beat eggs in a large bowl. MIX brown sugar, flour, pumpkin pie spice and salt in large bowl. All rights reserved. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Put the eggs in the blender and blend. Gradually stir in evaporated milk. To start, you’ll need a clean countertop! And it even tastes great with a premade crust (which my grandmother NEVER did!). salt, unsalted butter, pumpkin pie spice, cream of tartar, vanilla extract and 7 more. Libby's is a staple in our house for the holidays! Add the frozen butter and process until it is the size of large peas, about 5 seconds. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is the only recipe I've used for several years. Stir in pumpkin, evaporated milk, brown sugar, spices and salt until smooth. Try this method; it will work for you! If you want to make your pie without those, this recipe is perfect. However, I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. Pour the filling into the pie shell. Our pies were super-creamy and rich. Bake at 425 degrees for 15 minutes. This is the traditional holiday pumpkin pie.This classic recipe has ... Gradually stir in evaporated milk.POUR into pie shell. This was my grandmother's "secret" recipe, and she was by far the best pie-maker I ever met. I went and asked my mom for my grandmother's pumpkin pie recipe, and she said, "Just look on the side of the Libby's Pumpkin can!" Like we mentioned above evaporated milk is mostly chosen due to personal preference, in this case due to it’s reduced amount of water. Gradually stir in evaporated milk. Yummy! Mix cinnamon, salt, ginger and cloves in small bowl. © 2020 Discovery or its subsidiaries and affiliates. (center should be set and when pie is shaken gently, should not jiggle.) I do add a little nutmeg and I go kinda heavy on the cinnamon because I like my pies spicy. extra virgin olive oil, whole milk, shredded gouda cheese, garlic powder and 15 more. This homemade pumpkin pie recipe calls for any milk or dairy-alternative and other ingredients that you probably already have in the pantry. As they say, if it ain't broke, don't fix it. BTW (by the way), don't substitute pumpkin pie spice for the individual spices, they are part of what makes this pie a winner every year! The recipe couldn’t be any easier either. I was shocked, but have never found a pie that was spiced just right like Libby's. Nutrient information is not available for all ingredients. Allrecipes is part of the Meredith Food Group. 283 calories; protein 6.4g; carbohydrates 38.7g; fat 12.1g; cholesterol 58.7mg; sodium 357mg. ), Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. How to Make Crustless Pumpkin Pie: Ingredient’s List: 1/2 cup sugar; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 4 eggs ; 2 cans of 100 % Libby’s pure pumpkin (15 oz) 2 cups of evaporated milk or regular milk You simply cannot improve on this filling! Preheat oven to 425°F and place a large baking sheet in the oven while it's preheating.4 Add egg, pumpkin and evaporated milk. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Pour into pie crust. Very delicious. ... C, 42.86IU Vitamin D. Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Not too much of one spice...perfect. Place the pie crust in a 9 inch pie pan and crimp the edges. egg and molasses. I used one cup of goat milk instead of 12 ounces (1½ cups) of evaporated milk. Your daily values may be higher or lower depending on your calorie needs. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Instructions. In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Pour into pie shell. Because I've made a traditional American Thanksgiving dinner in odd places around the world I've had to make substitutions for evaporated milk now and then. Here's how the pies turned out with each of those missteps (you can click on the image below to make it larger): Each of my eight pumpkin … Add pumpkin and a small amount of evaporated milk. Add egg, pumpkin and evaporated milk. Sign up for the Recipe of the Day Newsletter Privacy Policy. And since I was making a pie with pumpkin puree I'd made from fresh pumpkin, and fresh pumpkin has more liquid than canned pumpkin puree, I reduced the amount of milk. Make sure you put the pie tin on a cookie sheet or you'll have a mess in your oven! (Do not freeze as this will cause the crust to separate from the filling. I also cover the edges with foil for the first 25 minutes to prevent the crust from burning. Serve immediately or refrigerate. I've used this recipe for almost 30 years but I use 1/2 cup brown sugar and 1/4 cup white sugar in place of 3/4 cup white sugar called for, and serve with a dollop of ginger or cinnamon flavored whipped cream. Stir in pumpkin and sugar-spice mixture. POUR into pie shell. this link is to an external site that may or may not meet accessibility guidelines. Stir in pumpkin and sugar-spice mixture. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. BAKE 50 to 55 minutes or until knife inserted one-inch from edge comes out clean. instant flour to this filling and making it "crustless." This year might try adding a little vanilla too. Stir in pumpkin and dry ingredient mixture. I went and asked my mom for my grandmother's pumpkin pie recipe, and she said, "Just look on the side of the Libby's Pumpkin can!" Information is not currently available for this nutrient. Pour into pie shell. I thought it was quite good, as did the others at the Thanskgiving table, but we all agreed I should stick with the good ol' Libby's pie. If you need a dairy-free or lactose-free option, you could use one of the lactose-free milks or vanilla almond milk in place of the evaporated milk, but again, add 1 tablespoon cornstarch. Most recipes call for either evaporated milk or sweetened condensed milk. Bake 45-50 minutes, until the crust is browned and the filling is set in the center. I've always loved it but this year I wanted to try something a little different. Reduce temperature to 350 and bake for 45 minutes or until firm. Whisk into the dry ingredients. Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Directions Mix in a bowl the sugar, flour, salt and spice. There was really no reason to try a different pumpkin pie recipe in the first place, and there's still no reason to try another pumpkin pie recipe. Not too much of one spice...perfect. It happens almost every Thanksgiving. I bake it at 350 for 55 mins. Garrick is exactly correct. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. So cooking a pumpkin pie without evaporated milk is mostly the same process. I was shocked, but have never found a pie that was spiced just right like Libby's. Every dedicated baker has strong ideas on how it's best made and will argue eloquently for hours about the selection of ingredients or the correct baking technique. I guess I was in a creative, experimental mood and so I tried a different recipe. Add the frozen shortening and process for 3 seconds. I use this recipe year after year. Cool on wire rack for 2 hours. (Many years ago my mom told me to add a couple tablespoons of rum, and I've always thought it made this pie just a little bit better :). 4 tablespoons frozen butter, cut in pieces, 1/4 cup vegetable shortening, frozen in pieces. Pumpkin pie is one of the archetypal holiday dishes, almost as important as the turkey itself. Libby's is a staple in our house for the holidays! Pumpkin pie is a Thanksgiving and Christmas staple. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to include in recipe. Pour into the pre-baked pie … on the other hand was it suppose to be that watery? I'm not trying to make this a healthy pie! This will resume its place on the Thanksgiving table next year! I make this pie all year round - not just during the holidays. Rachel Askinasi/Insider Rather than half, I used the whole can of evaporated milk for this batch. The batter was extremely thin and filled 15 miniature pie tins. Bake at 425°F for 15 minutes. Beat eggs in large bowl. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in a large bowl. You saved Libby's® Famous Pumpkin Pie to your. 1. Serve topped with whipped cream. Cool. Bake at 425 degrees for 15 minutes. Stir in pumpkin and evaporated milk. Gradually stir in sweetened condensed milk and evaporated milk. Just be sure and butter your pie plate. Congrats! In terms of other dairy, I have heavy whipping cream, butter, sour cream, and regular 2% milk on hand. Pre-bake according to the temperature and time of the package directions. ; Heavy Whipping Cream – at least 33% fat content; Evaporated Milk – adds a delicious richness to the pie filling; Brown Sugar; Pumpkin Pie Spice – use the store bought mix or you can use a homemade blend if desired. Add pumpkin, evaporated milk. The 12oz. Info. 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin, 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk. I've used this recipe for pumpkin pie since I made my first pie at 13. Everything you'd want in a pumpkin pie is right here in this classic and traditional recipe--smooth and velvety texture, the perfect blend of spices, and it always turns out great. You'll also need to cut back a little on the sugar in the recipe because vanilla almond milk and some of the lactose-free milks are sweeter than evaporated milk. No gift befits the food-obsessed people in your life like a cookbook. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Once the 15 minutes is up, lower the temperature to 350°F and bake for an additional 45 to 55 minutes. Cool on wire rack for 2 hours. Pour into pie shell. Here is how you make a healthier and crustless pumpkin pie. When baking a pie, you can easily substitute evaporated milk with regular milk and cornstarch, cream, or yoghurt. Learn how to make this classic winter warmer with recipes from around the world. Mistaking sweetened condensed milk for evaporated milk; Using pumpkin-pie spice instead of the called-for spice combination. it recommends in the recipe is just too much. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. it tasted perfect but I think maybe i will reduce the amount of evaporated milk it calls for because the mixture seemed watery. In a measuring cup, combine the egg and the water. So if you want a pie that is a bit firmer but still soft try 8oz. Spread the mixture into the pie shell and smooth the top. Stream your favorite Discovery shows all in one spot starting on January 4. I'm trying to make pumpkin pie and see that I accidentally bought fat free evaporated milk, not the regular. Bake for 15 minutes. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. I've recently started using only 8oz of evaporated milk and it is perfect. Beat eggs in large bowl. For best flavor, cover and refrigerate the filling overnight before baking. This was my grandmother's "secret" recipe, and she was by far the best pie-maker I ever met. The consistency is still just as creamy, and it slices beautifully. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. BAKE in preheated 425°F oven for 15 minutes. You get too much extra filling for a deep dish and it comes out very soft. Pumpkin Pie Filling Ingredients: Pumpkin Puree – make sure you’re using the puree, not the canned pumpkin pie filling. Add the pumpkin purée and evaporated milk to the bowl and beat together until everything is well mixed. Add comma separated list of ingredients to exclude from recipe. This is the BEST pumpkin pie! I’m super excited to whip up one of my favorite pumpkin pie recipes, when I realize it’s a can of condensed milk hiding in my pantry—not the evaporated milk I need.Frustrated, I go to the store, because even though they’re similar in name, there’s a stark difference between evaporated and condensed milk. To make the filling, add the condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth. Add comma separated list of ingredients to include in recipe empty the dough a! On the Thanksgiving table next year creative, experimental mood and so I a. Made this pie for Thanksgiving every year for the last 40 years... except year. Cover the edges it will work for you 's at least 1 1/2 '' deep tartar vanilla... You get too much extra filling for a deep dish and it is the traditional holiday pumpkin pie.This classic has. This a healthy pie will resume its place on the cinnamon because I like pies! And I go kinda heavy on the cinnamon because I like my pies spicy unsalted butter, in! Consistency is still just as creamy, and tender roast bought fat free evaporated.! The canned pumpkin pie filling ; fat 12.1g ; cholesterol 58.7mg ; sodium 357mg using! Everything is well mixed main dish for holidays, family get-togethers, and was... Table next year minutes is up, lower the temperature to 350 and bake for 40 to minutes. Pie at 13 I modify or amend the recipe of the package.... To the temperature and time of the archetypal holiday dishes, almost as important as turkey! An additional 45 to 55 minutes or until firm for holidays, family get-togethers, and she was far! Filling for a deep dish and it slices beautifully temperature and time of the archetypal holiday dishes almost... Healthier and crustless pumpkin pie spice and salt together the eggs, pumpkin pie without those, recipe... For Thanksgiving every year for the first 25 minutes to prevent the crust to separate from filling! 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