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.
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Habib Sharif8963
[email protected]This is the best pumpkin pie recipe I've ever tried. It's so easy to make and it always turns out perfect. I love that it uses evaporated milk instead of fresh milk. It makes the pie extra creamy and delicious.
sazzad islam
[email protected]I'm not a huge fan of pumpkin pie, but this recipe changed my mind. The filling is so creamy and flavorful, and the crust is perfectly flaky. I'll definitely be making this again!
Tricia Nelson
[email protected]This pie is a must-try for pumpkin pie lovers. It's so easy to make and it tastes amazing. I love that it uses all pantry staples, so I can make it anytime I want.
Adikpe Hannah
[email protected]I've made this pie several times now and it always turns out perfect. The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe!
Rajendra Sah
[email protected]This is my go-to pumpkin pie recipe. It's always a hit with my family and friends. I love that it uses evaporated milk instead of fresh milk. It makes the pie extra creamy and delicious.
Mueen Bhutta
[email protected]Overall, this is a great recipe for pumpkin pie. It's easy to make and it tastes delicious. I would definitely recommend it to others.
100P King
[email protected]I had some trouble getting the crust to brown properly. I think I might have needed to bake it for a few minutes longer.
Sarwer Khan
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Sagar Baray
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The filling is so creamy and flavorful, and the crust is perfectly flaky. I'm definitely a convert now!
Delilah Lewis
[email protected]I made this pie for a work potluck and it was a huge hit. Everyone loved it! I'll definitely be making it again for future gatherings.
Arvin Reyes
[email protected]This was my first time making pumpkin pie and it was a success! The instructions were easy to follow and the pie turned out beautifully. It was a hit with my family and friends.
Vanessa Mkhwanazi
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The flavor is amazing and the texture is perfect. I highly recommend it!
AHBASEA maman
[email protected]This pumpkin pie recipe is a keeper! It's so easy to make and it turned out perfectly. The crust was flaky and the filling was creamy and delicious. I'll definitely be making this again for Thanksgiving.