Pumpkin Pie Recipe With Evaporated Milk And Fresh Pumpkin
Pumpkin pie is a classic dessert that is perfect for the fall season. This pumpkin pie recipe with evaporated milk and fresh pumpkin is a delicious way to enjoy this traditional dessert. This recipe is easy to make and requires only a few ingredients.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 cups fresh pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 can (12 fl. oz.) evaporated milk
Instructions:
- In a large bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse sand.
- Add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp the edges with a fork. Place the pie dish in the refrigerator while you prepare the filling.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well.
- Add the eggs and mix until well combined.
- Add the evaporated milk and mix until well combined.
- Pour the filling into the prepared pie crust.
- Bake for 45 to 50 minutes, or until the filling is set and the crust is golden brown.
- Cool the pie on a wire rack before serving.
Tips:
- If you don't have fresh pumpkin, you can use canned pumpkin puree instead.
- If you don't have evaporated milk, you can use heavy cream instead.
- To make the pie crust flakier, freeze the cubed butter for 10-15 minutes before using it.
- If the edges of the pie crust start to brown too quickly, cover them with strips of aluminum foil.
Variations:
- Add 1/2 cup of chopped pecans to the filling for added texture.
- Add 1/4 cup of bourbon to the filling for a boozy twist.
- Add 1/2 cup of chocolate chips to the filling for a chocolatey twist.
- Use gingersnap cookies instead of graham crackers for the crust for a spicy twist.
This pumpkin pie recipe with evaporated milk and fresh pumpkin is the perfect dessert for Thanksgiving or any fall gathering. It is easy to make and can be customized to suit your taste preferences. Serve it with whipped cream or a scoop of vanilla ice cream for an extra special treat.
