Unlock the secret to irresistible pumpkin pie: evaporated milk’s hidden potential

Indulge in the irresistible flavors of fall with this exquisite pumpkin pie evaporated milk recipe. This decadent treat is a symphony of creamy pumpkin, warm spices, and flaky crust, perfect for any autumn gathering or holiday celebration. Evaporated milk adds a silky richness and velvety texture, elevating this classic dessert to new heights.

Ingredients:

For the Crust:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon (2g) salt
• 1/2 cup (1 stick/113g) unsalted butter, cold and cut into small pieces
• 1/4 cup (60ml) ice water

For the Filling:

• 1 (15-ounce/425g) can pumpkin puree
• 1 (12-ounce/355ml) can evaporated milk
• 1 cup (200g) granulated sugar
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2g) ground ginger
• 1/4 teaspoon (1g) ground cloves
• 1/4 teaspoon (1g) salt
• 2 large eggs, beaten

Instructions:

For the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, ginger, cloves, and salt.
3. Stir in the beaten eggs until well combined.

To Assemble the Pie:

1. On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle.
2. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
3. Pour the pumpkin filling into the pie crust.
4. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the pie cool completely before serving.

Substitutions and Variations:

• For a gluten-free crust, use a gluten-free flour blend.
• Add 1/2 cup (100g) of chopped walnuts or pecans to the filling for extra crunch.
• Swap out the evaporated milk for regular milk or heavy cream.
• Top the pie with whipped cream, ice cream, or a dollop of caramel sauce for a decadent finish.

Tips for a Perfect Pie:

• Use fresh pumpkin puree for the best flavor.
• Don’t overwork the dough, as this can make it tough.
• Chill the dough before rolling it out to prevent it from shrinking in the oven.
• Bake the pie on the bottom rack of the oven to prevent the crust from burning.
• Let the pie cool completely before serving to allow the filling to set.

Other Delicious Pumpkin Treats:

• Pumpkin Spice Latte: A warm and comforting drink with the flavors of pumpkin pie.
• Pumpkin Muffins: Moist and fluffy muffins filled with pumpkin and spices.
• Pumpkin Bread: A classic fall treat with a tender crumb and sweet pumpkin flavor.

Wrapping Up: A Slice of Pumpkin Pie Paradise

This pumpkin pie evaporated milk recipe is a true culinary masterpiece that will delight your taste buds and warm your heart. Its creamy filling, flaky crust, and aromatic spices create a symphony of flavors that evoke the essence of autumn. Whether you’re hosting a festive gathering or simply craving a comforting treat, this pie is sure to become a beloved tradition.

Top Questions Asked

Q: Can I use canned pumpkin instead of fresh pumpkin puree?
A: Yes, you can use canned pumpkin puree. Just make sure to drain it well before using.
Q: How long can I store the pumpkin pie in the refrigerator?
A: The pie can be stored in the refrigerator for up to 3 days.
Q: Can I freeze the pumpkin pie?
A: Yes, you can freeze the pie for up to 2 months. Thaw it in the refrigerator overnight before serving.