Pumpkin Pie without Evaporated Milk
Ingredients
- 2 cups pumpkin puree
- 2 cups whole milk
- 2 cups white sugar, or more to taste
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon, or more to taste
- ½ teaspoon ground nutmeg, or more to taste
- ½ teaspoon salt
- ¼ teaspoon ground cloves, or more to taste
- 2 (9-inch) unbaked pie shells
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Instructions
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes. Place pies on a wire rack to cool. Serve warm or at room temperature.
Source
Original recipe: View Original
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