Pumpkin Pie without Evaporated Milk

For this delicious pumpkin pie, whole milk is stirred into pumpkin purée, so it's a bit lighter than others but still just as delicious and creamy.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 257 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups pumpkin puree
• 3 large eggs
• 2 (9 inch) unbaked pie shells
• 2 teaspoons ground cinnamon, or more to taste
• 2 cups white sugar, or more to taste
• 0.5 teaspoon salt
• 0.5 teaspoon ground nutmeg, or more to taste
• 0.25 teaspoon ground cloves, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C).

Step 2

Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.

Step 3

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes. Place pies on a wire rack to cool. Serve warm or at room temperature.