Have you ever went to make a pumpkin pie only to realize you didn’t have canned milk? A few years ago I found myself buried in Thanksgiving preparations only to realize I didn’t have canned milk. And my desire to go the grocery store during the holiday crowds was nonexistent. I’m so glad I had to experiment because in the end I made a pumpkin pie we love so much more.
So what’s easier than pie? This pumpkin pie, that’s what!
I use my homemade pie crust but I won’t tell if you buy yours. I usually use cream but have tried milk and couldn’t really tell much difference. Likewise, I usually use flour but have used cornstarch and couldn’t tell much difference.
Easy as Pumpkin Pie
November 15, 2021
Category
Halloween / Fall
Holiday Recipes
Pie
Persons
9
Prep Time
10 minutes
Cook Time
1 hour, 20 minutes
Total Time
1 hour, 30 minutes
Ingredients
- single 9 inch pie crust
- 2 eggs
- 1 1/2 cups pumpkin puree
- 1/4 cup milk or cream
- 3/4 cups sugar
- 1 Tablespoon flour or cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon dried ginger
- 1/8 teaspoon ground cloves
Instructions
- Blind bake the crust at 375 degrees for 25 minutes. While it is baking, make the filling.
- Mix the eggs, pumpkin, and milk together until smooth.
- Add remaining ingredients, mixing until well incorporated and smooth.
- Pour into pan and return to oven. Bake at 375 degrees for 45-55 minutes on lower rack.
- Filling is done when slightly jiggles but doesn’t appear liquidy.
- If crust is getting dark use foil to cover the edges.
- Cool on a wire rack then chill until ready to serve.
- Top with whipped cream, if that’s your thing.
Sounds so yummy! I really appreciate your input on substitutions. Thank you! -Jerecho R.
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