Pumpkin Pie Without Evaporated Milk

Pumpkin pie is probably one of the dishes most deeply rooted in American culture. Pumpkin is native to the American continent, and it was the natives who showed this food to the English settlers.

For the most part, the colonizers did not like the taste. Since there was little food available in winter, they mixed it with honey, milk, and spices to enhance its flavor.

The colonists extracted the seeds and filled the cavity of the gourd with a mixture of milk, eggs, honey, and spices. They covered it and cooked them at the bottom of the ashes over very low heat. Then they would extract its filling and consume it that way.

Perhaps these sweet pumpkin preparations are the forerunners of today’s pumpkin pie.

What Spices Are Used For Pumpkin Pie?

Ground cinnamon is a must to make pumpkin pie. If you have the opportunity to get freshly ground cinnamon, it is perfect because it has a much more intense flavor.

Sometimes I also use vanilla essence and/or cinnamon essence. They are optional.

But if you like to innovate in the kitchen, and there is a potential pastry chef within you. I suggest you add a pinch of nutmeg, and a pinch of ground ginger.

It is best if the spices are subtle, so you just have to add a small pinch to give an additional aroma to the dessert. The idea is to enhance the pumpkin flavor.

5 Secrets to Making A Perfect Shortcrust

For the dough to crumble smoothly after baking, it is essential that it does not become elastic. This, although it may seem crazy, is achieved by kneading as little as possible.

Here are the 5 secrest for making a perfect shortcrust every time:

1. The butter must be very cold. I usually cut the butter into small squares, and then store it in the freezer for about 20 minutes before starting to make the dough.
2. The mixing bowl and the spoon must also be very cold. You can keep them for half an hour in the freezer.
3. If you’ve made cookies before, you know that sugar doesn’t dissolve easily in the mix. So, if possible, use powdered sugar. If you don’t have powdered sugar, don’t worry. You can place the normal granulated sugar in the blender glass, and mix covered for two minutes so that the sugar is pulverized. You just have to make sure that the glass is completely dry before starting the process.
4. Try to mix as much as you can with the spoon. You should always knead a little at the end, but this should be for a short time.
5. When you have a ball of dough, store it in the freezer for half an hour before preparing the cake.

How To Make Pumpkin Pie Without Evaporated Milk

Step 1: Gather your ingredients and preheat oven to 300 F.

One hour before starting to make the pie, place the butter, egg, mixing bowl, and the spoon you will use in the refrigerator.

Step 2: Dice the butter and place it in the bottom of the bowl.

Step 3: Add all the flour and mix with a spoon. Make sure that the flour sticks to the pieces of butter, stirring little by little.

Try cutting the pieces of butter with the spoon and mixing it with the flour. You will get a gritty looking mass, which is what you want.

Step 4: Add the egg, sugar, milk, salt, and spices.

Step 5: Knead all the ingredients until you get a consistent looking dough.

Roll the dough into a ball. Place it in a covered container and store in the refrigerator for about half an hour before spreading.

Step 6: Prepare the crust in the pie pan and bake it for 10-12 minutes.

Remove the dough from the refrigerator, and place it on a flat, clean surface. If possible, place it on waxed paper to handle it more easily. Roll out the dough with a rolling pin to a maximum thickness of 5 mm.

Very carefully place the dough in the pie pan. Cut off excess dough around the edges with a knife.

Prick the dough with a fork to prevent the dough from bulging. If you want, you can put a little weight on top of the dough. I usually use two cups of uncooked rice. Adding weight will make the pie dough completely uniform.

Bake the pie dough for about 10 to 12 minutes. The idea is that it cooks a little before placing the filling. If you omit this first cooking, the dough in the center will be raw.

Step 7: While the dough is cooking, prepare the filling and bake at 325 F.

You just need to mix all the ingredients of the filling in the blender. Add the pumpkin puree, the sugar, the eggs, the cream, and all the spices.

Blend them for a couple of minutes until you get a homogeneous mixture.

Pour the filling over the pre-cooked crust and return to the oven at 325 F, which is 25 degrees hotter than when you baked the pie crust, for approximately 30 minutes.

You will notice that the filling looks cooked, and the edges of the dough are golden brown.

Turn off the oven, remove the pumpkin pie, and let it cool for at least an hour.

Step : Garnish with whipped cream before serving. Enjoy!

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