Canned Pumpkin Pie Recipe Without Evaporated Milk

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Pumpkin Pie With Canned Pumpkin And Evaporated Milk

WebHeat oven to 425°f. In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen …

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Frequently Asked Questions

How do you make a homemade pumpkin pie?

Recipe and Directions

• Step 1 - Get your pie pumpkin. ...
• Step 2 - Prepare the pumpkin for cooking. ...
• Step 3 - Scoop out the seeds... ...
• Step 4 - Cooking the pumpkin. ...
• Cook the pumpkin until it is soft. ...
• Step 5 - Scoop out the cooked pumpkin. ...
• Step 6 - Puree the pumpkin. ...
• Step 7 - Done with the pumpkin! ...
• Step 8 - Make the pie crust. ...
• Step 9 - Mix the pie contents. ...

More items...

How to make the best pumpkin pie?

Instructions

• Preheat the oven to 375°F and set an oven rack in the middle position.
• If using a homemade crust: Cover the chilled crust with a piece of parchment paper. ...
• If using a frozen crust: Follow the instructions for blind-baking on the package.
• After blind-baking the crust, reduce the oven temperature to 325°F.

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What is the best recipe for pumpkin pie?

Directions

• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. ...
• Preheat the oven to 350 degrees F.
• Line the chilled dough with foil and fill with pie weights or dried beans. ...
• Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). ...

Is canned pumpkin or fresh better for pies?

You now have homemade pumpkin puree. However, canned pumpkin is generally considered to be better for pies. Taste of Home conducted a taste test of the classic pumpkin pie, noting that the canned pumpkin version was silkier and more pronounced in taste.