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.
Pumpkin pie using a graham cracker crust and instant pudding.
Heat oven to 425 degrees F. Prepare pastry. Beat remaining ingredients except brown sugar, pecans and margarine. Pour filling into pie plate.
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. . .
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.
Mix all ingredients in a large bowl and pour into a 9 inch pie plate. Bake at 450 for 45-55 minutes or until knife inserted in center comes out clean.
In a large bowl, whisk together cream cheese, 1 Tbsp. of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
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.
Mix the pumpkin and egg together and stir in the milk. Mix the salt, sugar, allspice, cinnamon, cloves, ginger and nutmeg together.
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.
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.
Mix pumpkin, flour, sugars, spices and salt. Add egg yolks, milk, lemon and vanilla. Beat egg whites and fold into mixture.
Combine pumpkin, sugars, butter, eggs, milk, cornstarch, and spices in blender or with hand mixer until all are 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.
This recipe was handed down from my mother-in-law. She was a farm wife and making recipes from farm produce was her specialty. This is a family favorite with rich flavor.
