Any Milk Pumpkin Pie Recipes

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LIBBY'S® FAMOUS PUMPKIN PIE



Libby's® Famous Pumpkin Pie image

Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Steps:

  • Preheat oven to 425 degrees F.
  • Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  • Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)

Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g

DRY NONFAT MILK PUMPKIN PIE



Dry Nonfat Milk Pumpkin Pie image

I found this recipe on the Sanalac Nonfat Dry Milk can. It is basically the same old standby recipe as on the Libby's pumpkin can except it does not use canned milk. We prefer the texture of this one. It is very quick and easy. Be sure to mix in the order given and you can use a wisk. If you dump all in together (which is the way the can instructions say), you will need to use an electric mixer to break up the dry milk particles. I can no longer find Sanalac powdered milk in my grocery stores, so I order cans of powdered milk online from Provident Pantry, which has the same texture as Sanalac. Other powdered milks are not as dense, so I don't know how they would work with this recipe.

Provided by BDH9556

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 cup sanalac nonfat dry milk powder
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon clove
1 2/3 cups water
2 eggs (wisk well)
1 (16 ounce) can pumpkin (about 2 cups)
9 inches pastry shells

Steps:

  • Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
  • Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
  • Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN



Pumpkin Pie, Using Milk and Fresh Pumpkin image

This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.

Provided by tasb395

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 cup light cream or 1/4 cup milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

Steps:

  • Prepare and roll pastry for single-crust pie.
  • Line a 9" pie plate with pastry.
  • Trim; crimp edge as desired.
  • In a large bowl stir together eggs, pumpkin, and half-and-half.
  • Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
  • Pour pumpkin mixture into pastry-lined pie plate.
  • To prevent over browning, cover edge of pie with foil.
  • Bake in 375 F oven for 25 minutes.
  • Remove foil.
  • Bake for 40 minutes more or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cover and refrigerate within 2 hours.
  • For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

ANY MILK PUMPKIN PIE



Any Milk Pumpkin Pie image

This is our family's FAVORITE pumpkin pie! No need to buy evaporated milk for this delicious recipe! Using skim milk keeps the calories low, but feel free to use whatever you have on hand. My husband has to eat dairy-free, so I use coconut milk beverage or almond milk. You can also substitute pumpkin pie spice if you don't have the individual spices on hand.

Provided by GinaJohnson

Categories     Pie

Time 58m

Yield 1 9, 8 serving(s)

Number Of Ingredients 11

1 3/4 cups pumpkin
1 3/4 cups milk
1/3 cup brown sugar
3 eggs or 4 egg yolks
2 tablespoons sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
9 inches pie crusts, unbaked

Steps:

  • Preheat oven to 425 degrees.
  • Line pan with pasty, build up high fluted edge.
  • Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
  • Pour into pastry lined pan.
  • Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
  • Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
  • Serve with sweetened whipped cream if desired.

PUMPKIN PIE II



Pumpkin Pie II image

A holiday favorite.

Provided by HOCHSTETLER

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 16

Number Of Ingredients 10

2 cups milk
2 cups canned pumpkin
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 eggs
½ teaspoon salt
2 ½ cups white sugar
1 recipe pastry for a 9 inch single crust pie

Steps:

  • In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
  • Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 41.4 g, Cholesterol 37.3 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 230.7 mg, Sugar 33.8 g

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