I truly love this recipe. It's so delicious and different from the traditional pumpkin pie. And you don't have to bake it.
Mix cream cheese, 1 Tbsp. milk and sugar until smooth, stir in Cool Whip. Put in pie shell. Beat 1 cup milk, pumpkin, instant pudding and spice. Put on top of other mixture and chill for 4 hours.
By Barbara from Evington, Va.
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It's pumpkin season in New England and this looks to be good crop - great after last year's disaster. This recipe is my total scratch recipe for Pumpkin Pie - starting with a pumpkin.
I am from the mountains of NC near Asheville. This is best pumpkin pie you will ever eat! My Mema actually used what she called "Candy Roaster", which is actually squash that they always grew in their garden.
Are you on a time crunch? Canned pumpkin puree and pre-made pie crust will help you finish this delicious pumpkin pie dessert faster. I hope you enjoy this recipe as much as my family and I did!
Cook all ingredients together until thick and add the drained pumpkin or canned pumpkin. Pour into a baked pie shell, chill in refrigerator and serve with Cool Whip on top.
Mix the pumpkin and egg together and stir in the milk. Mix the salt, sugar, allspice, cinnamon, cloves, ginger and nutmeg together.
Slightly beat eggs. Add spices, salt, and sugars; blend. Add pumpkin and stir till blended. Add evaporated milk and blend all by hand. Enough filling for a 10 inch pie pan.
Mix everything together except egg whites. Beat those stiffly and beat in with remaining ingredients last with wire whip. Pour into unbaked pie shells. Sprinkle cinnamon on top.
Recipe for Walnut Pumpkin Pie. Heat oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg, and salt; mix well. . .
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Does anyone have a recipe for pumpkin pie that doesn't use evaporated milk?
Viki from Abbeville, AL
About.com does a gorgeous "Fresh Pumpkin Pie" try doing a search on that site. I had it as my first ever taste of pumpkin pie and I loved it.
I used to bake to sell from my home, and ran out of evaporated milk and just had plain old skim milk. I used that and it was the BEST pumpkin pie I ever tasted. Nice and light and very tasty.
I just use regular milk, also, what ever type you have in the refrigerator or make from powdered milk.
Is there a reason you don't want to use evaporated milk? An allergy? I've made it with soy milk and it turned out fine. I usually add a tablespoon or two of flour to help thicken the filling.
Viki, you can make your pumpkin pie without evaporated milk, no problem. I was baking for thanksgiving and had a panic attack when I couldn't find that can. I thought I had in the pantry! LOL funny how that works! So I took my chances, made it with regular milk, and added an extra 2 tb of sugar for sweetness. I was told it was the best pumpkin pie ever! Good Luck, Happy Baking, Blessings, nallorey.
If it's just the sloppy part of using evaporated milk, long baking time, and not an allergy, try this one. It's the Eagle Brand Sweetened Condensed milk recipe which is much quicker to make and bake and oh so delicious!
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Combine all ingredients well, pour into crust and bake at 425 degrees for 15 minutes. Then turn the oven down and bake for an additional 35 to 40 minutes.
Please could someone give me a American recipe for pumpkin pie?
By steve from Liverpool, England
Does anyone have a Weight Watchers recipe for no-bake pumpkin pie from around the 1990s? It was very easy to make and I seem to remember that it had Knox gelatin in it. Any help would be appreciated.
I don't have any canned milk and want to make fresh pumpkin pie. The recipe it calls for it. Is there a way to use regular milk instead?
By Lisa H
Add a crumbly Streusel top to your next homemade pumpkin pie. This page contains streusel-topped pumpkin pie recipe.
