Pumpkin Pie Filling Recipe Without Evaporated Milk

Toss dough with a fork until it forms one ball.

Pumpkin pie filling recipe without evaporated milk. Instructions prep the crust. Add salt cinnamon and pumpkin whisk again. Combine cream eggs sugar in large bowl and whisk.

A great alternative to evaporated milk is to go for heavy cream. Cream is after all made of milk and like evaporated milk it doesn t have too much water. When it comes to many things healthy doesn t need to mean less flavorful.

1 cup of cream plus 1 2 cup regular milk. The mixture should start to resemble crumbs. If you need a dairy free or lactose free option you could use one of the lactose free milks or vanilla almond milk in place of the evaporated milk but again add 1 tablespoon cornstarch.

Refrigerated frozen or from scratch pie crust. Then cut the pastry in half. In a medium sized mixing bowl use an electric hand mixer to beat together the pumpkin brown sugar eggs cinnamon ginger cloves and salt until very well combined.

Please make sure to use pumpkin puree not pumpkin pie filling. Thankfully this is true for this pumpkin pie recipe without evaporated milk coconut milk lemon zest agave syrup combine with your typical pumpkin pie players of pumpkin puree and pumpkin pie spice come together to create a pie that has all the flavors of more traditional recipes with up to a third fewer calories. Bake for 15 minutes at 425 reduce temperature to 350 and bake for an additional 40 to 50 or until knife comes out clean.

Try one of these substitutes for a 12 ounce can 1 cups of evaporated milk. 1 cups heavy cream. Gradually add the coconut milk until all has been added.