Prep 5 mins
Cook 40 mins
- 473.18 ml pumpkin, mashed
- 29.58 ml butter, melted
- 3 eggs
- 14.79 ml flour
- 118.29 ml sugar
- 0.25 ml salt
- 236.59 ml milk
- pie shell (either your own recipe or storebought)
- Preheat oven to 400°F.
- Beat eggs, then add sugar and flour.
- Add pumpkin, butter, salt and milk.
- Pour into a 9-inch unbaked pie crust.
- Bake for 35 to 40 minutes.
This was a really simple and delicious alternative to pumpkin pie since I normally don't keep evaporated milk around! To make it more custard-like I added 2 tsp vanilla and some generous shakes of pumpkin pie spice since past reviewers said it was a bit bland. I used soymilk instead of dairy milk and it worked just fine. It satisfied my craving for pumpkin goodies without being too sugary. Will definitely make again!
This turned out to be a lovely pumpkin pie. Very creamy and tasty, but it needed some little additions spice wise. I added 1 ts cinnamon, 1/4 ts ginger and a pinch of nutmeg to the custard as well as 1 ts cinnamon into the crust. With these minor additions it was very nice and quick to make as well. The custard set up perfectly and really made the pie! Thanks for sharing, Toncats!
I was surprised at how creamy the pie tasted for only having milk, taste like I used cream! I love that about this pie. But next time I'll add a bit more sugar and spices (cloves, cinnamon, nutmeg). I wanted more of a pumpkin pie flavor and instead just got a squash flavor. I do appreciate the great recipe, just needs some more flavor. Thanks for the recipe!