Pumpkin Pie Recipe With Evaporated And Condensed Milk
Introduction
Pumpkin pie is a classic dessert that is enjoyed by many during the fall season. It's a perfect way to use up leftover pumpkin puree from other recipes or canned pumpkin from the store. This recipe uses both evaporated and condensed milk to give the pie a creamy texture and rich flavor. Here's how to make a pumpkin pie with evaporated and condensed milk.
Ingredients
The ingredients you will need are:
- 1 9-inch unbaked pie crust
- 1 can (15 oz.) pumpkin puree
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
Here are the steps to make a pumpkin pie with evaporated and condensed milk:
- Preheat the oven to 425°F.
- Combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, spices, and salt in a large mixing bowl. Mix well.
- Pour the mixture into the unbaked pie crust.
- Bake the pie for 15 minutes at 425°F.
- Reduce the oven temperature to 350°F and bake for an additional 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Refrigerate the pie for at least 2 hours before serving.
Variations
You can customize this recipe to suit your taste. Here are some variations:
- Use a graham cracker crust instead of a regular pie crust.
- Add 1/4 cup of brown sugar for a sweeter pie.
- Use pumpkin pie spice instead of individual spices.
- Add 1/2 cup of chopped pecans to the filling for a nutty flavor.
- Top the pie with whipped cream or vanilla ice cream.
Conclusion
This pumpkin pie recipe with evaporated and condensed milk is easy to make and yields a delicious dessert that everyone will love. With a few variations, you can make it your own and enjoy it any time of the year.
