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.
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.
These mini pies offer the perfect ratio of crust to pie and let you have a taste without getting too full. This is a page about miniature pumpkin pies.
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.
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
This is about as American as it gets: I don't know if you have Libby's brand over there, if so, it should be on the label (at least around our Halloween time (10/31).
Libby's (brand) Pumpkin Pie (this has been on the can since 1950)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
If you can't get Libby's canned pumpkin you can use another brand but it won't taste the same. Libby's seems to be thicker. If you can't get canned pumpkin at all you can use canned sweet potatoes drained and mashed for a similar pie. But the Libby's is the real thing.
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!
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
Preheat oven to 400 degrees F. Combine pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, eggs, evaporated milk, and water in mixer bowl. Beat at medium speed until well blended.
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.
Combine and cook pudding, spices, sugar, salt, butter and milk. Add pumpkin. Put in regular graham cracker crust. Refrigerate a few hours or overnight. Top with Cool Whip.
