Evaporated Milk Pie Recipes

The Ultimate Healthy Pumpkin Pie Amy's Healthy Baking

WebNov 5, 2015 · In a separate smaller bowl, whisk together the milk and cornstarch. Stir the milk mixture into the pumpkin mixture. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. Stir in the maple syrup, vanilla, and liquid stevia. Gradually stir in the egg whites until fully incorporated.

Rating: 5/5(19)

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Skinny Pumpkin Pie Recipe BettyCrocker.com

WebMar 11, 2016 · 1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. …

1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

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Basic Crustless Pumpkin Pie EatingWell

WebApr 19, 2024 · In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually …

1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover with foil and chill for at least 2 hours or up to 24 hours before serving.
3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.
4. Cranberry-Orange Almond Crunch: In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)

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