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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Evaporated milk gives this traditional Carnation recipe its smooth and velvety texture - so delicious!! You can substitute 2 1/4 tsp. pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves. Ingredients:
pastry for single-crust pie (10-inch) |
1 3/4 cups pumpkin puree |
1 cup brown sugar, packed |
2 eggs |
2 tablespoons all-purpose flour |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
1 (370 ml) can carnation evaporated milk (regular, 2% or fat-free) |
Directions:
1. Preheat oven to 350°F.
2. On floured surface, roll out pastry to 1/8-inch thickness. Fit pastry into 10-inch pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.
3. Whisk together pumpkin, sugar, eggs, flour, spices, and salt in a large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with pumpkin mixture. Bake in bottom1/3 of oven for 60-70 minutes or until set. Let cool on rack.
4. TIPS: Filling can be split between two 9-inch frozen pie shells. Place filled pie shells on baking sheet. Bake 40-45 minutes or until set. Pie can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week. Garnish pies with pastry cut-outs by rolling out pastry trimmings. Use cookie cutters to cut out shapes. Transfer to baking sheet at 400F for 10 minutes or until golden.
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