Are you ready to ditch the canned pumpkin pie this year and create something truly special? This Carnation Milk Pumpkin Pie recipe delivers an unbelievably creamy, smooth texture and a rich, warm pumpkin flavor that will leave you craving more. It's easier than you think to make this homemade masterpiece, perfect for Thanksgiving, autumn gatherings, or any time you crave a comforting, delicious dessert. This recipe is your ticket to quick dinner ideas and a delicious, healthy meal finale.
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
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Instructions:
Get started: Preheat your oven to 425°F (220°C).
Mix the filling: In a large bowl, whisk together the pumpkin puree, Carnation evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until completely smooth and well combined. Make sure there are no lumps of pumpkin remaining.
Pour into crust: Carefully pour the pumpkin mixture into your unbaked pie crust.
Bake: Bake for 15 minutes at 425°F (220°C), then 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 pie will be set around the edges, but slightly jiggly in the center—this is normal.
Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a runny mess. For best results, refrigerate for at least 2 hours, or even overnight, to allow the flavors to meld beautifully.
Tips for the Best Carnation Milk Pumpkin Pie:
- Room temperature ingredients: Using room temperature eggs and milk helps to create a smoother, more evenly textured pie filling.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around the 40-minute mark.
- Blind baking: For a crispier crust, consider blind baking it (baking the crust before adding the filling) for about 10-12 minutes at 375°F (190°C).
- Spice it up: Feel free to adjust the spices to your liking. A dash of allspice or a pinch of cardamom can add depth of flavor.
Variations:
- Chocolate Swirl: Add a swirl of melted semi-sweet chocolate to the pie filling before baking for a decadent twist.
- Spiced Pecan Topping: Sprinkle chopped pecans and a sprinkle of extra cinnamon over the top before baking for added crunch and flavor.
- Gingersnap Crust: Use gingersnap cookies instead of a traditional pie crust for a more intense spiced flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Saturated Fat: 8-10g
- Cholesterol: 60-70mg
- Sodium: 200-250mg
- Carbohydrates: 50-60g
- Fiber: 2-3g
- Sugar: 30-40g
- Protein: 5-6g
These values are estimates and may vary depending on the specific ingredients used.
This easy recipe for a delicious pumpkin pie is sure to become a family favorite. Enjoy the simple joy of homemade cooking and share this creamy, dreamy dessert with loved ones! It’s the perfect ending to any meal, and a fantastic addition to your repertoire of best recipes.