Lightly grease a 9" pie pan that's at least 1 1/2" deep. According to the U.S. Department of Agriculture's nutritional database half-and-half is higher in fat, with just under 28 g per cup as opposed to evaporated milk's 19 g per cup. It should not be 1¾ teaspoon pumpkin pie spice may be substituted for the cinnamon, ginger and cloves. In the context of a holiday meal, the differences in nutrition and fat content are probably unimportant, but if you love pumpkin pie it's worth picking a favorite. For best flavor, cover and refrigerate the filling overnight before baking. https://www.injennieskitchen.com/2016/11/homemade-evaporated-milk If you want to make your pie without those, this recipe is perfect. We recommend mixing 1 tablespoon of cornstarch with the granulated sugar and spices and then preparing the pie as directed. All thoughts and opinions remain my own, thank you … Regular milk will make your pie too runny. Libby’s Famous Pumpkin Pie (without evaporated milk) 3/4 c sugar 1 tsp cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cloves 2 eggs, beaten 1 15 oz can of pure pumpkin 1 12 oz can of evaporated milk 1 c of heavy cream (or milk for fewer calories) Preheat oven to 425, combine dry ingredients in a bowl. WHAT CAN I SUBSTITUTE FOR THE SPICES IN LIBBY'S® FAMOUS PUMPKIN PIE? WHAT ADVICE DO YOU HAVE FOR USING DIFFERENT TYPES OF PIE PLATES AND CRUSTS WHEN MAKING LIBBY'S® PUMPKIN PIE. Try reducing cooking time by 5 to 10 minutes. If you’re using a metal or foil pan, place the pie on a preheated heavy-duty baking sheet for the entire baking time—this will produce more even baking. The recipe couldn’t be any easier either. This homemade pumpkin pie recipe calls for any milk or dairy-alternative and other ingredients that you probably already have in the pantry. Using skim milk keeps the calories low, but feel free to use whatever you have on hand. Another possible reason is over-baking. Pumpkin is already very high in water, about 90%. Also, add an egg to the recipe, so you will be using 3 eggs instead of just 2.THE YELLOW BRAND SWEETENER also creates an acceptable pie, but it, too, will produce a lighter texture and the possibility of an "artificial sweetener aftertaste." ✓ BAKE 50 to 55 minutes or until knife inserted one-inch from edge comes out clean. No need to buy evaporated milk for this delicious recipe! You can substitute one 12-ounce can (1½ cups) of CARNATION® Evaporated Lowfat 2% Milk OR CARNATION® Evaporated Fat Free Milk for the CARNATION® Evaporated Milk the recipe calls for. It gives the pumpkin pie a rich … Pumpkin pie is actually a fairly healthy desert, especially if you cut back on the sugar a bit and use maple syrup instead. HOW DO I MAKE SUBSTITUTIONS FOR THE EVAPORATED MILK USED IN LIBBY'S® FAMOUS PUMPKIN PIE? This pie will also have a slightly more pronounced cinnamon, ginger, and clove flavor. Milk and cornstarch Roll the pie dough out to a 13" circle, and transfer to the pan. When baking a pie, you can easily substitute evaporated milk with regular milk and cornstarch, cream, or yoghurt. I'm not trying to make this a healthy pie! Whisk into the dry ingredients. Copyright Policy HOW DO I KNOW IF MY PUMPKIN PIE IS DONE BAKING? In fact, millions eat it year-round. https://www.allrecipes.com/recipe/22755/libbys-famous-pumpkin-pie used as a substitute for professional medical advice, However, the cornstarch will aid in firming it up. My guess it that it wouldn't 'set' properly, giving it the firm texture you'd expect. The material appearing on LIVESTRONG.COM is for educational use only. For his last day of work before he moves on to a new and better position (yay! Although whole milk or heavy cream can be used, most recipes call for evaporated milk or half-and-half. and Evaporated milk is more dense and sweeter. The end result is a soft and smoothly thickened texture, rather than the firmness of cooked eggs. I baked a pumpkin pie that actually turned out really well (instead of cream it calls for coconut milk!). You can also substitute pumpkin pie spice if you don't have the individual spices on hand. I think he likes the smooth texture. Use of this web site constitutes acceptance of the LIVESTRONG.COM However, the taste will be slightly different – but still good! Privacy Policy Try fat free evaporated milk in your custards, mac and cheese and gratin-y type things to lighten them up! Glass pie plates conduct heat evenly, so this step is not necessary. Evaporated milk is slightly higher in calories but also significantly higher in nutrients including calcium, iron, potassium, phosphorous and magnesium. It's liberally flavored with warm spices including cinnamon, cloves, ginger and nutmeg or mace and given the correct custard texture by the addition of eggs and some form of milk. Heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. If the knife comes out clean, your pie is done! Pumpkin pie is a Thanksgiving and Christmas staple. And then enjoy! I'm trying to make pumpkin pie and see that I accidentally bought fat free evaporated milk, not the regular. Egg substitutes produce an acceptable pie; however, the flavor of the spices is not as strong. The filling is normally sweetened with brown sugar, though honey and maple syrup are also used occasionally. On the other hand, evaporated milk is higher in carbohydrates, at 25.3 g per cup as opposed to 10.4 g in the half-and-half. However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean. During the mixing process, the proteins from the custard's eggs are dispersed evenly through the milk. Pumpkin pie is made from (that's right, you guessed it) pumpkin. Then, you’ll mix together a can of pumpkin puree, some evaporated milk, and three eggs, and mix it together with the dry ingredients. If preparing and freezing a homemade pie crust ahead of time, remember to defrost before using if the crust was frozen in a glass pie plate, otherwise the glass may shatter in a hot oven. If you want to use Lactose-Free Milks- (Whole, 2%, Fat Free): Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. The weather is changing and the smell of fall is in the air. Pie may be refrigerated for 2 to 3 days. The piemakers over in Talk are split as to what kind of milk should go into the filling. This amazing pumpkin pie recipe is sponsored by Dixie Crystals sugar. If you're blessed with a more inquiring turn of mind, you might want to bake four or five pies, each with a different milk ingredient, and see which one you like best. Evaporated milk can give you extra richness for fewer calories and fat grams with less total liquid. If you see tiny bubbles around the edge of the pie, or filling that separates from the crust remove the pie from the oven immediately—these are signs of over-baking. Egg whites are NOT recommended because the finished pie texture will be too soft. However, the cornstarch will aid in firming it up. However, the cornstarch will aid in firming it up. This homemade pumpkin pie recipe is evaporated milk free with all-natural ingredients, wrapped in a buttery and flakey pie crust dough. Every dedicated baker has strong ideas on how it's best made and will argue eloquently for hours about the selection of ingredients or the correct baking technique. You can replace the evaporated milk with egg nog. Can I modify or amend the recipe with anything to make it properly rich? You’ll pour the pumpkin pie filling into the partially baked crust and bake it at 400°F for about 45-50 minutes. It just adds a hint of nutmeg to the pie. Milk was a little blah for me. If the 9-inch measurement is not shown on the bottom of the plate or pan, you can check your pan or dish by filling it with water: a standard 'deep dish' pie plate should hold 4 cups of water. How to make Eggless Pumpkin Pie. (No need to adjust oven temperature if using an Airbake cookie sheet.) Beat eggs, stir in pumpkin and then sugar mixture. The pie will also have a slightly more pronounced cinnamon, ginger and clove flavor. https://www.rockabyeparents.com/pumpkin-pie-recipe-without-eggs MIX brown sugar, flour, pumpkin pie spice and salt in large bowl. To use CARNATION® Nonfat Dry Milk, reconstitute according to package directions. These milks will produce acceptable results, but the pie textures will be softer than a pie made with evaporated milk. To make this Easy Eggless Pumpkin Pie you just need to blend all the pumpkin pie filling in the blender. For the one 9-inch deep-dish pie shell recipe, still use the 2 eggs and ¾ cup of the granulated product. Prepare pie as directed. Copyright © If you’re using a 9-inch 'shallow' pie plate with a 2-cup volume, the recipe will make 2 pies. Pour into pie crust. If you do make this substitution, be sure to OMIT the granulated sugar from the recipe. One frequent source of controversy is the dairy ingredient, most often evaporated milk or half-and-half. There will be slight differences in the recipes, reflecting the different makeup of each dairy ingredient. When you’re ready to serve the pie, defrost the pumpkin filling, stir to make sure all ingredients are well mixed and then pour it into the frozen crust and bake as usual. Pumpkin Pie Filling Ingredients: Pumpkin Puree – make sure you’re using the puree, not the canned pumpkin pie filling. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. The one dessert almost everyone associates with Thanksgiving is pumpkin pie. The main ingredient is pumpkin puree, either from a can or made at home by cooking and pureeing a suitable fresh pumpkin. Kind of a double whammy of richer texture. Evaporated milk: I've always used evaporated milk, but you can substitute any other milk here. Like we mentioned above evaporated milk is mostly chosen due to personal preference, in this case due to it’s reduced amount of water. My favorite recipes usually call for one or the other (my husband’s grandmother has an amazing pumpkin pie recipe that uses sweetened, condensed milk), and I never gave a thought to the contents of the cans in the past. If you’re using an 8" or 10" pie plate, no changes to time or temperature are necessary. You can also substitute one 14-ounce can of CARNATION® Sweetened Condensed Milk for the CARNATION® Evaporated Milk called for in the recipe. All trademarks and Intellectual Property on this site are owned by Société des Produits Nestlé S.A.,Vevey, Switzerland or used with permission. any of the products or services that are advertised on the web site. Leaf Group Ltd. We're pumpkin people year-round so reach out at any time. The pie recipe on our 15-ounce can is designed to fill a 9-inch 'deep dish' crust with a 4-cup volume. Pumpkin pie is one of the archetypal holiday dishes, almost as important as the turkey itself. Cool. I also have a little friendly competition going on between homemade pumpkin puree and the canned stuff from the store. ;) It just adds a hint of nutmeg to the pie. Yes…that easy. If you are not a milk-consuming person, use coconut milk or soy milk. CAN I USE AN EGG SUBSTITUTE OR EGG WHITES IN THE LIBBY'S® FAMOUS PUMPKIN PIE OR LIBBY'S® EASY PUMPKIN MIX? We recommend mixing 1 tablespoon of cornstarch with the granulated sugar and spices and then prepare pie as directed. Canned pumpkin puree: Make sure that you don't buy pumpkin pie filling! These pies will also have a slightly more pronounced cinnamon, ginger, and clove flavor. https://www.bhg.com/recipes/how-to/evaporated-milk-substitute If you want to use soymilk: Substitute 1½ cups milk for one 12-ounce (1½ cups) can CARNATION® Evaporated Milk. You can try half and half, table cream, or heavy whipping cream. This milk will produce acceptable results, but the pie texture will be softer than a pie made with evaporated milk. diagnosis or treatment. Most recipes call for either evaporated milk or sweetened condensed milk. Follow the label directions. But yes, to reconstitute it and drink it is extremely unappealing to me. Pumpkin Pie without Evaporated Milk Visit my new blog, Scratchy Mama! Evaporated milk is not necessary. It produced the creamiest pie in my opinion. Although individual bakers often hold strong preferences, either evaporated milk or half-and-half can make an excellent pumpkin pie. Hope this helps! Go figure. Every dedicated baker has strong ideas on how it's best made and will argue eloquently for hours about the selection of ingredients or the correct baking technique. To use whole Milk, 2% Milk, 1% Milk OR Skim Milk (Fat free): Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. Beat until smooth. You also can use heavy cream too. These milks produce acceptable results; however, pies will be slightly sweeter with a softer texture. Serve topped with whipped cream. Follow the label directions. Very Best Baking: Libby's Famous Pumpkin Pie, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Evaporated milk will be … Let it cool. If you want to use Rice Milk Substitute 1½ cups milk for one 12-fluid ounce can (1½ cups) CARNATION® Evaporated Milk. Ultimately, I found heavy whipping cream to be the best. I think if you added regular milk to pumpkin, you would not achieve the desired texture. The oven rack may be too close to the top heating element in the oven. In terms of other dairy, I have heavy whipping cream, butter, sour cream, and regular 2% milk on hand. advertisements are served by third party advertising companies. Also, for best results, bake the pie in the lower third of the oven. 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