Easy pumpkin pie recipe without evaporated milk - Best Milk Recipes
Interestingly, this pie was

Easy pumpkin pie recipe without evaporated milk

Instructions:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
  4. Carefully fill the dough all the way to the top. Pies will slightly puff up but will sink down again once they have cooled.
  5. 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...

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