Cream is a lovely alternative but I really hadn't seen it used in pumpkin pie recipes until recently when Americans really became "foodies" to a greater degree and were looking for more sophisticated recipes. Add salt, cinnamon and pumpkin & whisk again. https://www.theprairiehomestead.com/2014/11/pumpkin-pie-recipe.html Pumpkin pie is actually a fairly healthy dessert, especially if you cut back on the sugar a bit and use maple syrup instead. Can I modify or amend the recipe with anything to make it properly rich? The homemade variety definitely won the first round. 1 tsp freshly ground cinnamon Coconut-lime donuts, pumpkin pie, coconut rice pudding — it seems like all of the sweetest and most indulgent desserts call for a cup or two of evaporated milk. Please consult the appropriate professional before making any changes to your diet, health, or other applicable areas. Have not tried. So much more creamy richness. More cinnamon and allspice – not too strong but ups the flavor levels. And I also agree, less on the sweet side is always better. https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe This article presents 12 dairy and non-dairy substitutes for evaporated milk. For the latest information about Susy and her adventrures, visit the Cultivate Simple site.Thank you for all your support over the years! Libby’s Famous Pumpkin Pie (without evaporated milk) 3/4 c sugar 1 tsp cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cloves 2 eggs, beaten 1 15 oz can of pure pumpkin 1 12 oz can of evaporated milk 1 c of heavy cream (or milk for fewer calories) Preheat oven to 425, combine dry ingredients in a bowl. The flavor of sweet cinnamon pairs much better with sweet things, it’s more mellow than regular cinnamon. I found this one recently. I’ll pass up just about any other kind of sweet in favor of it (except for maybe an extra spicy gingerbread man). Last night I actually made some [from scratch] ‘pumpkin pie filling’ topped brownies! It’s naturally sweetened with coconut sugar instead of traditional white sugar. I thought that perhaps, the reason the two pumpkin breads were so similar was due to the amount of other ingredients. I also have a little friendly competition going on between homemade pumpkin puree and the canned stuff from the store. Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg so we can control of the ratio between the two, opting for a healthy amount of nutmeg as it brings out the flavors in the pumpkin. Well, we had dinner at a friend’s house last night so we had several folks join in the tasting event. ;). 2 tbsps maple syrup Must admit I’ve never made it using condensed milk; that must make it so sweet! 1/8 tsp freshly ground black pepper I'm not trying to make this a healthy pie! I made pumpkin pie this year! The homemade versions are healthier and usually taste better. A recipe was born. The way I make pumpkin pie, which always gets raves, is to use the Libby’s recipe on the can, but substitute an equal amount of heavy cream for the evaporated milk. How to Make Bread - Instructional Video  A dream is …, Where are the Homesteaders? I like pumpkin pie with a little bit of cool whip, my Grandma always made her pumpkin pies with butternut squash though. Milk was a little blah for me. However, you can use evaporated milk or whole milk instead. Heavy Cream and Half and Half instead of evaporated milk. It’s filled with things Weston A Price highly recommends eating like eggs, dairy, pumpkin and lots of healthy warming spices. https://www.justapinch.com/recipes/dessert/pie/pumpkin-pie-from-scratch.html This homemade pumpkin pie recipe calls for any milk or dairy-alternative and other ingredients that you probably already have in the pantry. Today I’m trying do prep a lot, so I can be as chill as possible tomorrow. or heavy cream. I raised, grew, picked, milled, foraged, or gathered every single bite I ate for 101 days. Pumpkin Pie Evaporated Milk . It's filled with things Weston A Price highly recommends eating like eggs, dairy, pumpkin and lots of healthy warming spices. Pumpkin pie is a sweet dessert of spiced pumpkin custard baked in a shortcrust pie. I personally find canned evaporated milk so disgusting that I reject most pumpkin pie recipes. The recipe couldn’t be any easier either. A good dairy free substitute is coconut milk due to its cream like consistency. Beat eggs in large bowl. Well anyways thank you for your recipe and I enjoyed reading your results. I’m baking 2 pies that will be identical except for the origins of the pumpkin. Way richer, creamier, and delicious, and I can use my raw heavy cream or pasteurized organic heavy cream (better at least than conventional evaporated milk). The pumpkin pie filling uses coconut cream instead of evaporated milk (seriously, what is that stuff!?) If a company made it – no thanks. It just helps me afford to keep this blog going. I hope it works :O). Combine Cream, eggs & sugar in large bowl and whisk. Can’t do wrong with a flavorful dessert! I tried using coconut milk today. Whip cream until soft peaks. Best Pumpkin Pie I ever made. https://amyshealthybaking.com/.../11/05/the-ultimate-healthy-pumpkin-pie ; Heavy Whipping Cream – at least 33% fat content; Evaporated Milk – adds a delicious richness to the pie filling; Brown Sugar; Pumpkin Pie Spice – use the store bought mix or you can use a homemade blend if desired. LOL. Learn how your comment data is processed. The pumpkin pie filling is based on the easy Libby’s pumpkin pie recipe made by whisking together: one 15 oz can pumpkin pie filling; one 15 oz can evaporated milk (not sweetened condensed milk). Cool on wire rack and serve with whipped cream. I will definitely be giving your recipe a try. Go for cream instead of evaporated milk. Sprinkling coarse sugar on the rim before baking adds a touch of sweetness and makes it a little more festive. Ahhh, pumpkin pie: Thick, creamy… It is less expensive than cream and was probably developed during a time when Americans needed to be conscientious about this. I LOVE a really good, creamy pumpkin pie and I’m 100% sure that you don’t need a can of condensed milk to make it absolutely EPIC. They were both buttery, pumpkin-y and wonderful. 1 cup cream A recipe was born. REAL PUMPKIN PIE, 15 oz. It's creamy, pumpkin-y and wonderful. Rum Whipped Cream – beat 1 cup heavy cream until soft peaks form then add sugar, rum, and vanilla and beat until medium/stiff peaks form. Because I've made a traditional American Thanksgiving dinner in odd places around the world I've had to make substitutions for evaporated milk now and then. https://www.food.com/recipe/pumpkin-pie-using-milk-and-fresh-pumpkin-191859 Make sure you make it for the family once or twice~ Plus, it doesn’t use evaporated milk~. If you’re trying to eliminate processed foods – you’ll love it here. Healthy eating without the overwhelm. Burns easily. It’s the traditional way to make it and apparently, Libby’s pumpkin pie recipe is the way it should be made. 1 large egg yolk 1 tbsp brandy (optional) I LOVEEEEEE pumpkin pie and next time, I am for sure trying your recipe. I began experimenting and found that I could create a spectacular pumpkin pie with just the right amount of richness by using half heavy cream and half whole milk instead of evaporated milk. https://www.food.com/recipe/pumpkin-pie-using-milk-and-fresh-pumpkin-191859 Your Free Resources are on the way! I agree with you! Let cool & serve with a dollop of whip cream. 1 unbaked 9-inch deep-dish pie shell (I used Barefoot Contessa's Perfect Pie Crust recipe) Whipped cream (optional) Mix sugar, cinnamon, salt, ginger and cloves in small bowl. 1 can (15 oz.) In a small bowl, mix together the sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. 1 12 oz can of evaporated milk 1 c of heavy cream (or milk for fewer calories) Preheat oven to 425, combine dry ingredients in a bowl. Don’t over-bake your pie … And I wouldn’t feel so bad about him eating this one! I like my food with lots of flavor so I usually double the spices in any recipe I’m making; this one is no different. For German recipes baked to suit the American palate, I typically double the sugar. 1 cup heavy cream The contest will end with a blind taste test & we’ll see if homemade pumpkin puree is superior to the canned stuff once again. First, I made the pumpkin pie filling. Before I tell you which pie won, I wanted to mention that the competition was so close in the Pumpkin Bread that we decided to continue it with Pumpkin Pie. […] https://www.yummly.com/recipes/egg-custard-pie-with-evaporated-milk This site uses Akismet to reduce spam. Pumpkin pie is one of the archetypal holiday dishes, almost as important as the turkey itself. I’d also recommend using sweet cinnamon instead of regular cinnamon if you can find it. Heat oven to 325°F* In a large bowl, whisk together the pumpkin, eggs, egg yolk, cream, and brandy. Cream is a lovely alternative but I really hadn't seen it used in pumpkin pie recipes until recently when Americans really became "foodies" to a greater degree and were looking for more sophisticated recipes. I am basically making the Libby’s recipe with a few adaptions: Combine 1 1/2 Cups Cream, 2 large eggs, 3/4 Cup Sugar and whisk. Spoon over pie and serve. pinch of freshly ground cloves, whipped cream: Serves 12 to 15. Candi. They were so similar that it took several bites from each pie to even try to pick a favorite. Mmmm… I used half of the sugar the recipe called for, and I also double the spices! Because I've made a traditional American Thanksgiving dinner in odd places around the world I've had to make substitutions for evaporated milk now and then. Every dedicated baker has strong ideas on how it's best made and will argue eloquently for hours about the selection of ingredients or the correct baking technique. It seems like you can hardly find a pumpkin pie recipe that doesn’t call for evaporated or sweetened condensed milk. Store it loosely covered in the refrigerator until you’re ready to serve it. I never realized how much we relied on their convenience and how harmful highly processed items are! Traditionally, pumpkin pie is made with evaporated milk. Ready to escape the rat race? The best ever flaky pie crust. But I think most of all they liked an excuse to eat as much whipped cream as they liked. You’ll have to let me know how the coconut milk version goes, should work as well I think. Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing ... clean. If you would like the pumpkin pie recipe, you can find it here. All of this sits inside of a simple, easy to make almond flour crust! I do like a good pumpkin pie & although we dont celebrate Thanksgiving as we are in the UK; its always something I make come autumn/winter with my homegrown squash. I am hoping its going to set. https://www.theprairiehomestead.com/2014/11/pumpkin-pie-recipe.html Thanks for posting this one- If I can get hubby to eat this recipe then that would be awesome b/c the boy loves pumpkin pie! I'm trying to make pumpkin pie and see that I accidentally bought fat free evaporated milk, not the regular. Working on my pie shell now…next time i’m going the ramekin route! The flavor was a bit brighter and the overall bread tasted a little sweeter. I LOVE Libby’s Pumpkin Pie. If you want to make your pie without those, this recipe is perfect. It seems like you can hardly find a pumpkin pie recipe that doesn't call for evaporated or sweetened condensed milk. Yum! Preheat oven to 350°F. Beat eggs, stir in pumpkin and then sugar mixture. *To bake in a pie shell, heat oven to 425. So, feel free to watch it. No restaurants. The picture of the ramekins above makes my mouth water ~ Happy Thanksgiving! If you’d like sprinkle some minced crystallized ginger on top for garnish and extra flavor. Sign up & get the Eating Guide, Tips to Live Your Homestead Dream & Learn the Truth About Store-Bought Flour NOW. I get mine at Mt Rose Herbs, many stores carry it in their hispanic section. Go for cream instead of evaporated milk. I can say that homemade pumpkin puree is still fresher, healthier and more organic (and there’s no leeching ickiness from the can). 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