Forgot to buy canned milk? No problem! This pumpkin pie made with milk is deliciously rich and creamy and tastes just like one made with evaporated milk. It's a good thing this recipe makes 2 pies, as it's sure to become a holiday favorite. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Ingredients
- pumpkin puree: 2 cups
- whole milk: 2 cups
- white sugar: 2 cups (to taste)
- eggs: 3 piece
- all-purpose flour: 2 Tbsp
- ground cinnamon: 2 tsp (to taste)
- ground nutmeg: 0.5 tsp (to taste)
- salt: 0.5 tsp
- ground cloves: 0.25 tsp (to taste)
- unbaked pie shells: 2 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 475 degrees F (245 degrees C).
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Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.
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Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes. Place pies on a wire rack to cool. Serve warm or at room temperature.
