Hey everyone!
This is a super quick and easy, creamy and flavorful classic pumpkin pie you can make without having to use evaporated milk. This pie takes only minutes to mix up and the great thing about it is that you don’t need any canned milk to make it. You'll make it using half and half cream instead of having to go out and get evaporated or condensed milk. Recipe is below and I hope you enjoy!
Kara

IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here!

//RECIPE// (I don't use metric, but I did try to add the metric units to the recipe. I used a converter so it may not be perfect, but I tried.)

Insanely Easy Pumpkin Pie Without Evaporated Milk

Ingredients
1/2 cup granulated sugar (100 g)
1/2 cup packed light brown sugar (110 g)
1/4 teaspoon salt
1 tablespoon flour
2 teaspoons pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)
2 large eggs
1 egg yolk
1 (15 ounce) can 100% pure pumpkin (I used Libby's brand, not the pumpkin pie filling)
1 cup half and half milk (or heavy cream) (236 3/5 ml)
1 9-inch unbaked frozen deep dish pie shell (see notes if not using a deep dish pie crust)

Instructions
Preheat the oven to 425 degrees F.
Add the deep dish frozen pie crust to a pie plate and set aside or just leave the pie crust in the foil pie plate if it came in one. Set the pie plate or crust on a cookie sheet. This will make it easy to move in and out of the oven.
In a large mixing bowl, add all of the ingredients except the milk (so add the sugars, salt, flour, spices, eggs, egg yolk and pumpkin). Whisk together until smooth.
Add the half and half milk to the pumpkin mixture in two parts, whisking well between each addition.
Pour the mixture into the deep dish unbaked pie crust. Depending on how big your deep dish pie crust is, you may have a little filling leftover. (See notes if not using a deep dish pie crust.)
Bake at 425 degrees F for approximately 15 minutes, then turn the temperature down to 350 degrees F and bake for 50-60 more minutes.
If the edges of the pie crust begin to brown too much during baking, you can make a tent out of foil to cover the pie and keep the edges from over-browning.
The center of the pie will still be slightly jiggly when done, but a toothpick inserted into the center will come out mostly clean. (Don't worry though if it's still a little jiggly or if a little of the pumpkin filling comes out on the test toothpick at around the 60 minute mark, it should be okay to go ahead and take out.) The pie will solidify more once it begins to cool.
Cool the pie for about four hours on a wire rack before serving. This will allow the pie to fully firm up.
Serve plain or with whipped cream.

Notes
*If using 2 regular sized pie crusts (instead of a deep dish pie crust) start checking for doneness at around 30 minutes.
Storage: This pie can stand at room temperature for about 4-6 hours, then cover with plastic wrap or store in a pie saver and refrigerate for up to 3 days.
How to serve: Set the pie out for about 20-30 minutes or so to allow it to come closer to room temperature.
How to freeze: Cover the baked and cooled pie well with plastic wrap, then cover in foil and place in the freezer for up to 1 month. To defrost, set the pie in the refrigerator to thaw completely. This may take 8 or more hours, so you may want to do this the day before it's needed.

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DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking or cooking from scratch channel. If you are looking for scratch cooking or super healthy food, this probably isn't the channel for you. No need to let me know that. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream:    / @iscreamforbuttercream  

#easybaking #pumpkinpie