Evaporated Milk Pumpkin Pie
Make the crust. In a food processor, or mixing bowl combine the flour, sugar, and salt Scatter butter over top and cut in the butter until mixture resembles coarse cornmeal. If using a food processor, transfer mixture to a large bowl. Sprinkle 3 tablespoons of the ice water over the mixture.
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Surprisingly, it tastes like evaporated milk. So, your pumpkin pie's flavor wouldn't be so much of an issue with this milk. You may begin using this by simmering around 25 ounces of soy milk until it reduces to about 8 ounces. The reduced amount replaces 12 ounces of evaporated milk.
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Coconut milk can be one of the quickest, easiest, and tastiest evaporated milk replacers for pumpkin pie. All you need to do is use a 12-ounce can of full-fat coconut milk to replace a 12-ounce can of evaporated milk. It is that simple. The coconut milk will also add a light flavor and combined with the pumpkin pie spice that flavor is out of.
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1. Sweetened Condensed Milk (Number One Sub) Sweetened condensed milk is, without a doubt, a top swap for evaporated milk in pumpkin pie. The main difference between these two dairy products is that evaporated milk is thin with less water content. Sweetened condensed milk is thicker, almost "gloppy," with a high sugar content.
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Mix dry ingredients in a large bowl until combined. Add eggs to dry ingredients, then add milk. then add pumpkin puree, and whisk until smooth. Pour pie filling into unbaked crust. Bake at 425°F (218°C) for 15 minutes, then reduce temperature to 350ºF (177°C) and continue baking another 30 minutes until filling is set.
Evaporated Milk Pumpkin Pie
1. **Heavy Cream:** One of the easiest substitutes for evaporated milk in pumpkin pie is heavy cream. With its high fat content, heavy cream can provide the same richness and creaminess that evaporated milk offers. Simply use an equal amount of heavy cream as you would evaporated milk in your pumpkin pie recipe. 2.
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Instructions. Preheat oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, heavy cream, milk, and sugar until smooth. Pour the mixture into the pie crust, smoothing the top with a spatula. Bake for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
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Soy milk is also a tasty non-dairy milk option that can be a substitute for evaporated milk in pumpkin pie and even for savory dishes. While it has a nutty flavor, it's less prominent than almond milk. We also recommend using an unsweetened variant, but even that can be slightly sweeter than other vegan dairy alternatives.
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Instructions. Preheat the oven to 425 degrees Fahrenheit. Start by combining the brown sugar, cinnamon, ginger, nutmeg, and salt in a bowl. Add the eggs and mix until thoroughly incorporated. Add the milk and mix again. Add the pumpkin and mix until smooth and completely combined.
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8 ounces (1 cup) 1/4 Cup + 2 Tablespoons. 12 ounces (1 1/2 cup) 1/2 Cup + 2 Tablespoons. 16 ounces (2 cups) 3/4 Cup. If the homemade evaporated milk seems too thick, just add more water. If it is too thin add more powdered milk and only use the amount of created evaporated milk you need.
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Almond Milk. A dairy-free option is almond milk, which can be used as a substitute for evaporated milk. While it has a lighter consistency, it still adds a creaminess to the pumpkin pie. Opt for unsweetened almond milk to avoid altering the sweetness of the pie filling.
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If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim). However, when doing so, add 1 tablespoon cornstarch along with the sugar and spices in your recipe to help the pie set up.
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How to Make Gluten-Free Crustless Pumpkin Pie. Follow the steps. Step 1: Preheat the oven to 400 degrees Fahrenheit. Step 2: Beat all the ingredients like eggs, sugar, cinnamon, milk, salt, pumpkin, and milk together, make a crust, and set it in a pie dish.
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Preheat your oven to 375°F / 190°C / gas mark 5. Roll out pie crust. Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured work surface. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking. Line pie dish.
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STEP TWO: Par-bake the crust for 20 minutes. Remove from the oven and let cool briefly before adding the filling. STEP THREE: Add the pumpkin, cream, sugar, eggs, spice, and vanilla to a large bowl and whisk until smooth. Pour the mixture into the par-baked crust and shake the pan gently to help it spread evenly.
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Preheat your oven to 325°F or 160°C. Place the cornstarch in a bowl and slowly whisk in the oat milk to avoid clumping. Then, in a medium or large mixing bowl, add pumpkin puree, oat milk mixture, eggs, oil, sugar, cinnamon, salt, ginger, and cloves. Whisk together by hand until well combined.
