Best 4 Dry Nonfat Milk Pumpkin Pie Recipes
Indulge in the delightful symphony of flavors and textures that is pumpkin pie, a quintessential dessert that embodies the essence of fall. This culinary masterpiece features a velvety smooth pumpkin filling nestled within a golden-brown, flaky crust. The vibrant orange hue of the filling, punctuated by hints of warm spices like cinnamon, nutmeg, and ginger, promises a captivating sensory experience. As the fork gently pierces the delicate crust, it reveals the creamy, custard-like texture of the filling, bursting with the sweet and earthy flavors of pumpkin. Each bite offers a perfect balance of richness and lightness, leaving you craving more. Whether you prefer a traditional pie crust made from scratch or the convenience of a store-bought one, this recipe caters to all skill levels and promises to deliver a homemade treat that will delight your taste buds and evoke cherished memories.
This article presents a collection of pumpkin pie recipes that cater to various dietary preferences and skill levels. From a classic pumpkin pie recipe that embodies tradition to a vegan and gluten-free version that accommodates dietary restrictions, there's a recipe here for everyone to enjoy. For those seeking a healthier alternative, a reduced-sugar pumpkin pie recipe offers a delightful balance of flavors without compromising on taste. Additionally, an exploration of pumpkin pie variations, such as a chocolate chip pumpkin pie and a pumpkin cheesecake pie, promises to tantalize your taste buds with unique flavor combinations and textures. With step-by-step instructions and helpful tips, these recipes empower home cooks of all levels to create extraordinary pumpkin pies that will be the highlight of any gathering.
EASY CRUSTLESS PUMPKIN PIE
Very easy.
Provided by Elaine S.
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
- Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
- Bake in preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g
DRY NONFAT MILK PUMPKIN PIE
I found this recipe on the Sanalac Nonfat Dry Milk can. It is basically the same old standby recipe as on the Libby's pumpkin can except it does not use canned milk. We prefer the texture of this one. It is very quick and easy. Be sure to mix in the order given and you can use a wisk. If you dump all in together (which is the way the can instructions say), you will need to use an electric mixer to break up the dry milk particles. I can no longer find Sanalac powdered milk in my grocery stores, so I order cans of powdered milk online from Provident Pantry, which has the same texture as Sanalac. Other powdered milks are not as dense, so I don't know how they would work with this recipe.
Provided by BDH9556
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
- Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
- Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
LOW-FAT PUMPKIN PIE
You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.
ANY MILK PUMPKIN PIE
This is our family's FAVORITE pumpkin pie! No need to buy evaporated milk for this delicious recipe! Using skim milk keeps the calories low, but feel free to use whatever you have on hand. My husband has to eat dairy-free, so I use coconut milk beverage or almond milk. You can also substitute pumpkin pie spice if you don't have the individual spices on hand.
Provided by GinaJohnson
Categories Pie
Time 58m
Yield 1 9, 8 serving(s)
Number Of Ingredients 11
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.
Tips:
- Use a combination of spices, such as cinnamon, nutmeg, and ginger, to enhance the flavor of the pie.
- If you don't have evaporated milk, you can use regular milk instead. Just add an extra 1/4 cup of sugar to the recipe.
- For a creamier pie, use heavy cream instead of evaporated milk.
- If you're using a pre-made pie crust, be sure to pre-bake it according to the package directions.
- Let the pie cool completely before serving. This will help the filling to set and the pie to slice cleanly.
Conclusion:
This dry nonfat milk pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and festive dessert, give this dry nonfat milk pumpkin pie a try. You won't be disappointed!
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