Pumpkin pie filling recipe without evaporated milk

I am from the mountains of NC near Asheville. This is best pumpkin pie you will ever eat! My Mema actually used what she called "Candy Roaster", which is actually squash that they always grew in their garden. I don't garden so I use pumpkin and have even used canned pumpkin.

I don't have any canned milk and want to make fresh pumpkin pie. The recipe it calls for it. Is there a way to use regular milk instead?

By Lisa H

AnswerWas this helpful?Helpful? Yes

I have always used just regular milk in my pumpkin pie. I just follow the recipe on the back of the can and substitute the same amount of whole or 2% milk. It makes a little bit lighter pie. But it is really good.

ReplyWas this helpful?Helpful? Yes

Mix the pumpkin and egg together and stir in the milk. Mix the salt, sugar, allspice, cinnamon, cloves, ginger and nutmeg together. Pour the pumpkin mixture into an unbaked pie shell. Bake at 425 degrees F for 15 minutes.

Cook all ingredients together until thick and add the drained pumpkin or canned pumpkin. Pour into a baked pie shell, chill in refrigerator and serve with Cool Whip on top.

Slightly beat eggs. Add spices, salt, and sugars; blend. Add pumpkin and stir till blended. Add evaporated milk and blend all by hand. Enough filling for a 10 inch pie pan.

Mix everything together except egg whites. Beat those stiffly and beat in with remaining ingredients last with wire whip. Pour into unbaked pie shells. Sprinkle cinnamon on top.

Recipe for Walnut Pumpkin Pie. Heat oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg, and salt; mix well. . .

This recipe was handed down from my mother-in-law. She was a farm wife and making recipes from farm produce was her specialty. This is a family favorite with rich flavor. Delicious served with whipped cream.

Ingredients:

• Single Pie Crust
• 1/2 cup brown sugar
• 2 Tbsp. flour
• 1/2 tsp. salt or less
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• 1/2 tsp. ginger
• 2 eggs
• 1 tsp. vanilla
• 1 cup milk
• 1 1/2 cup pumpkin pulp from a fresh pumpkin

Directions:

Line pie plate with pie crust.

Preheat oven at 450 degrees F. Put the remaining ingredients into a large mixing bowl. Stir together all the ingredients until blended. Pour into pie crust.

Bake for 10 minutes at 450 degrees F and then change oven temperature to 350 degrees F and continue to bake for 30 minutes.

Enjoy!

Source: My mother in law, Beatrice whom passed away many years ago.

CommentWas this helpful?Helpful? Yes

• 2 unbaked pie crusts
• 2 cups pumpkin, cooked
• 2/3 cup sugar
• 1/3 cup brown sugar
• 3 Tbsp. butter, melted
• 3 eggs
• 2 cups milk
• 1/2 tsp. cornstarch
• cinnamon and nutmeg to taste

Combine pumpkin, sugars, butter, eggs, milk, cornstarch, and spices in blender or with hand mixer until all are well blended. Pour into pie crusts. Bake at 350 degrees F for about 1 hour or until pies are set. 2 pies.

Ingredients

• 1 cup pumpkin
• 1 cup sugar
• 1 cup brown sugar
• 3 Tbsp. flour
• 3 eggs, separated
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 3 cups milk
• 1/2 tsp. lemon flavoring

Directions

Mix pumpkin, flour, sugars, spices and salt. Add egg yolks, milk, lemon and vanilla. Beat egg whites and fold into mixture. Bake at 350 degrees F until firm. Yield: 2 pies.