Are you ready for a pumpkin pie that's unbelievably creamy and intensely flavorful? Forget everything you think you know about pumpkin pie because this recipe, using the magic of Carnation evaporated milk, is about to become your new favorite fall dessert. It's surprisingly easy to make, perfect for both novice bakers and seasoned pros, and guaranteed to impress your friends and family. This homemade cooking masterpiece is a delicious dish, a quick dinner idea (if you’re serving it as a late-night treat!), and a healthy meal alternative (in moderation, of course!). Let's dive into this easy recipe for the best pumpkin pie you'll ever taste!
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can Carnation evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Instructions:
Get Started: Preheat your oven to 425°F (220°C). This high initial temperature helps set the crust beautifully.
Mix the Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until completely smooth and well combined. Make sure there are no lumps – a smooth batter leads to a smoother pie!
Pour and Bake: Gently pour the pumpkin filling into your unbaked pie crust. Place the pie on a baking sheet to catch any spills during baking.
Initial Bake: Bake for 15 minutes at 425°F (220°C). This initial high heat helps prevent a soggy bottom.
Reduce Heat and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until a knife inserted near the center comes out clean. The center might still jiggle slightly – that's okay!
Cool and Chill: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. This allows the filling to set properly and the flavors to meld beautifully.
Cooking Tips for a Perfect Pie:
- Room Temperature Ingredients: For best results, allow your eggs and evaporated milk to come to room temperature before mixing. This helps them emulsify better and prevents curdling.
- Don't Overbake: Overbaking can result in a dry pie. Start checking for doneness around the 40-minute mark.
- Blind Baking (Optional): For an extra-crisp crust, consider blind baking it before adding the filling. This involves pricking the bottom with a fork, lining it with parchment paper and pie weights, and baking it for 15 minutes before adding the filling.
Variations:
- Spiced Pecan Pumpkin Pie: Add 1/2 cup chopped pecans to the filling for a delicious nutty twist.
- Chocolate Swirl Pumpkin Pie: Add a swirl of melted dark chocolate to the filling for a decadent treat.
- Cream Cheese Pumpkin Pie: Mix in 8 ounces of softened cream cheese into the filling for an extra creamy texture.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 45-55g
This Carnation evaporated milk pumpkin pie recipe is a true testament to the power of simple ingredients and skillful execution. It’s a delicious, easy-to-make recipe that's sure to become a family favorite. Enjoy the heartwarming flavors of fall with every creamy, spiced bite!