How To Make Pumpkin Pie without Evaporated Milk
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 ½ cups pumpkin puree
- ½ cup sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 2 large eggs
- 1 cup heavy cream
- 1 unbaked 9-inch pie crust
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix well.
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In a separate bowl, beat eggs. Add eggs and heavy cream to the pumpkin mixture. Stir until well combined.
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Pour the pumpkin filling into the unbaked pie crust.
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Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and continue baking for 35 minutes, or until the center is set.
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Remove from oven and let the pie cool completely before serving.
Nutrition
- Calories : 408kcal
- Total Fat : 22g
- Saturated Fat : 12g
- Cholesterol : 128mg
- Sodium : 470mg
- Total Carbohydrates : 48g
- Dietary Fiber : 3g
- Sugar : 31g
- Protein : 6g
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