Name: Pumpkin Pie without Evaporated Milk
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Pumpkin Puree - 2 cups; Whole milk - 2 cups; White sugar, or more to taste - 2 cups; Eggs - 3 large; All-purpose flour - 2 tablespoons; Ground cinnamon, or more to taste - 2 teaspoons; Ground nutmeg, or more to taste - ½ teaspoon; Salt - ½ teaspoon; Ground cloves, or more to taste - ¼ teaspoon; Unbaked pie shells - 2 (9 inch)

Ingredients for - Pumpkin Pie without Evaporated Milk

1. Pumpkin Puree 2 cups

2. Whole milk 2 cups

3. White sugar, or more to taste 2 cups

4. Eggs 3 large

5. All-purpose flour 2 tablespoons

6. Ground cinnamon, or more to taste 2 teaspoons

7. Ground nutmeg, or more to taste ½ teaspoon

8. Salt ½ teaspoon

9. Ground cloves, or more to taste ¼ teaspoon

10. Unbaked pie shells 2 (9 inch)

How to cook deliciously - Pumpkin Pie without Evaporated Milk

1 . Stage

Preheat the oven to 475 degrees F (245 degrees C).

2 . Stage

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.

3 . Stage

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.