Easy pumpkin pie recipe without evaporated milk
Instructions:
- Preheat the oven to 375 degrees F.
- Use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells, a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin or tartlet pan, or 24 smaller circles if using a mini muffin tin. I use this pan.
- In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
- Carefully fill the dough all the way to the top. Pies will slightly puff up but will sink down again once they have cooled.
- Bake pies until crust is golden brown and pies are set and puffed. My tartlets took about 30 minutes. Pies made in a mini muffin tin will take about 12 minutes and thicker pies made in a regular muffin tin could take 45 minutes. Cool, carefully remove from pans, and store covered in the refrigerator.
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Pumpkin Pie Recipe without Evaporated Milk.
ok sorry misread question i thought you needed how to make your own condensed milk
heres what they say to use instead...
Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween.
Pumpkin pie spice is an American spice mix commonly used as an ingredient in pumpkin pie. It is generally a blend of powdered cinnamon, cloves, ginger, nutmeg, and sometimes allspice. It can also be used as a seasoning in general cooking.
