You are here

Pumpkin Pie Using Evaporated Milk

Blender.Splendor's picture
Ingredients
  Undiluted evaporated milk 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Cinnamon 1 1⁄4 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  9 inch unbaked pastry shell 1
Directions

GETTING READY
1) Preheat the oven to 425F.

MAKING
2) Into the blender, add in the evaporated milk, eggs, pumpkin, sugar, salt, cinnamon, cloves, allspice, nutmeg and ginger.
3) Using the Mix blade, blend for 20 seconds. Stir the contents around with a rubber spatula.
4) Blend for another 30 seconds to get a smooth mixture.
5) Transfer the mixture into the pie shell.
6) Bake the pie for about 15 minutes.
7) Turn down the oven temperature to 350F. Bake for about 40 minutes. To check if the pie is baked through, insert a knife into the centre. It must come out clean. Let cool.

SERVING
8) Serve the Pumpkin Pie at room temperature. If desired, top it with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy
Cook Time: 
55 Minutes
Servings: 
6

Rate It

Your rating: None
4.014285
Average: 4 (14 votes)