PUMPKIN CUSTARD PIE WITH EVAPORATED MILK RECIPE

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Introduction:

This Pumpkin Custard Pie with Evaporated Milk is a delightful and creamy dessert that is perfect for the fall season. The combination of pumpkin, spices, and evaporated milk creates a rich and flavorful filling, all encased in a buttery pie crust. This recipe is a must-try for any pumpkin lover!

Preparation time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour and 5 minutes | Serves: 8

Ingredients:

  • 1 (15 oz) can pumpkin puree
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 9-inch unbaked pie crust

Instructions:

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, spices, and salt until well combined.
  3. Pour the mixture into the unbaked pie crust.
  4. Bake the pie in the preheated oven for 15 minutes, then reduce the heat to 350°F and continue baking for 35-40 minutes, or until the center is set.
  5. Remove the pie from the oven and let it cool before serving. Enjoy!

Nutrition Information:

Calories: 250 || Carbohydrates: 38g || Protein: 5g || Fat: 9g || Fiber: 2g || Sugar: 24g

What I Love About This Recipe?

  1. The creamy and luscious texture of the pumpkin custard filling is simply irresistible.
  2. The combination of spices adds a warm and cozy flavor to the pie.
  3. Using evaporated milk instead of regular milk gives the pie a richer and creamier consistency.
  4. This recipe is easy to make and perfect for any fall gathering or holiday celebration.
  5. The pie can be served warm or chilled, making it versatile for any occasion.

What To Avoid While Making this Recipe?

  1. Avoid overmixing the filling as it can lead to a dense texture in the finished pie.
  2. Avoid overbaking the pie, as it can cause the custard to dry out and crack.
  3. Make sure to use pure pumpkin puree and not pumpkin pie filling for the best flavor and texture.
  4. Be careful not to burn the pie crust, you can use a pie crust shield or aluminum foil to protect the edges during baking.
  5. Allow the pie to cool completely before slicing to ensure the filling sets properly.

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