Best 6 Any Milk Pumpkin Pie Recipes

PUMPKIN PIE RECIPE WITH SWEETENED CONDENSED MILK

Steps:

• To make the crust, rub the butter with the sifted flour using your fingertips until it resembles breadcrumbs.
• Add the egg yolk, sugar and 1-2 tablespoons of cold water and mix together to form a dough that does not stick to your hands.
• Cover with clingfilm and refrigerate for about 30 minutes.
• Roll the dough into a 1/2 cm thickness (1/4 inch), then carefully transfer it to a pie or quiche dish, removing the excess dough around the edges.
• To make the filling, add the sweetened condensed milk, canned pumpkin, vanilla extract, pumpkin pie spice and eggs to a bowl, and use a hand mixer to beat everything well until smooth.
• Pour over the filling into the pie dish, and bake in the preheated oven at 200 degrees Celsius (390 Fahreneheit) for 15 minutes, then decrease the temperature to 180 degrees Celsius (360 Fahreneheit) for 40-45 minutes until set, and a skewer inserted into the middle of the filling comes out clean.
• Leave to cool, then beat the whipped cream until it forms stiff peaks, add it to a piping bag fitted with a star nozzle, and decorate the pie as you wish.

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN

Steps:

• Prepare and roll pastry for single-crust pie.
• Line a 9" pie plate with pastry.
• Trim; crimp edge as desired.
• In a large bowl stir together eggs, pumpkin, and half-and-half.
• Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate.
• To prevent over browning, cover edge of pie with foil.
• Bake in 375 F oven for 25 minutes.
• Remove foil.
• Bake for 40 minutes more or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Cover and refrigerate within 2 hours.
• For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

PUMPKIN PIE II

Steps:

• In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
• Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

LIBBY'S® FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

ANY MILK PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Line pan with pasty, build up high fluted edge.
• Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
• Pour into pastry lined pan.
• Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
• Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
• Serve with sweetened whipped cream if desired.

STACEY'S "I DON'T HAVE ANY EVAPORATED MILK!" PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F.
• Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
• Add salt, vanilla, and cinnamon until just incorporated
• Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.