Pumpkin Pie Recipe With Cream Instead Of Evaporated Milk
Thanksgiving is almost here, and what better way to celebrate than with a delicious pumpkin pie? While many pumpkin pie recipes call for evaporated milk, this recipe uses heavy cream instead, resulting in a creamier and richer pie. Follow these simple steps to create a pumpkin pie that will have everyone asking for seconds.
Ingredients:
- 1 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3 eggs
Instructions:
- Preheat your oven to 375°F.
- Spread the pie crust into a 9-inch pie dish, trimming and crimping the edges as desired.
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, cloves, and salt until well combined.
- Add in the eggs, one at a time, whisking well after each addition.
- Pour the mixture into the prepared pie crust.
- Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool to room temperature before serving.
Tips:
- If you want to make your own pumpkin puree, simply roast a small pumpkin until it's soft and then puree it in a food processor.
- If you don't have heavy cream on hand, you can substitute it with half-and-half or whole milk.
- For a decorative touch, you can use cookie cutters to cut out shapes from extra pie crust dough and place them on top of the filling before baking.
- Serve the pie with whipped cream or vanilla ice cream for an extra indulgent treat.
Conclusion:
This pumpkin pie recipe with cream instead of evaporated milk is a delicious twist on a classic dessert. The heavy cream adds richness and creaminess to the filling, while the spices give it a warm and comforting flavor. Whether you're celebrating Thanksgiving or just want to enjoy a slice of pie, this recipe is sure to please.
