Pumpkin Pie Recipe With Evaporated Milk And Nutmeg
Thanksgiving is just around the corner, and what better way to celebrate than by baking a delicious pumpkin pie with evaporated milk and nutmeg! This classic recipe is a favorite for many families and is sure to be a hit at any holiday gathering. So, let's get started!
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 4-5 tablespoons ice water
For the filling:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions:
For the crust:
- In a large mixing bowl, combine the flour and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, until the dough comes together in a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F.
- Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp them as desired.
- Prick the bottom of the crust with a fork and bake for 10-12 minutes or until lightly golden. Remove from the oven and set aside.
For the filling:
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 2 hours before serving.
Conclusion:
There you have it, a delicious and easy pumpkin pie recipe with evaporated milk and nutmeg. This recipe is sure to become a family favorite and will impress your guests at any holiday gathering. So, what are you waiting for? Get baking!