By clicking submit, you are agreeing to our. Sign up for the Premium Membership and get access to our best Craftsy videos and projects. I used one of my favorite pumpkin pie recipes for this, but I think it would work with basically any pumpkin pie recipe. Get additional gluten-free information from Lynn's Kitchen Adventures delivered to your inbox for free! It’ll allow you to enjoy the pretty crust-free edges of the pie, and can make serving super easy. I did not even grease it, I just poured the batter into the pan and baked it. Learn new craft techniques and tips from the experts. It cooked easily and was delicious! 1 (14 ounce) can Sweetened Condensed Milk. 2 large eggs. Yes believe it or not, an eggless pumpkin pie can be done, and it’s so easy to make. Can you substitute sweetened condensed milk for evaporated milk in pumpkin pie? Most people here use canned/tinned pumpkin. Several in my family love pumpkin, so I usually make pumpkin pie several times during the fall and holidays. 2 tbsp cold water. No-Crust Pumpkin Pie Recipe: How to Make It | Taste of Home The main difference between evaporated milk and sweetened condensed milk is the sugar content. If you don’t eat eggs, have an allergy, or simple ran out- this pumpkin pie … Definitely less calories. In a bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and salt. I hope you enjoy it! Ingredients. However, you can use your favorite pie crust for this recipe, including store-bought unbaked crust in a pinch. Then reduce the heat to 350F and bake an additional 35-40 minutes. Anytime. Although I have a gluten free pie crust that I love, this year I have found that we also really enjoy crustless pumpkin pie. Baked for 15 mins @450 and 15 mins @350… perfection! Pour it over the pie crust, and bake it in the preheated oven for 15 minutes at 425°F/220°C and then for 40 minutes at 320°F/160°C. can pumpkin puree (or 2 cups) 14 oz. 2 tbsp powdered sugar. In a bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, sweetened condensed milk, melted butter, vanilla extract, pumpkin pie spice and salt. Sweetened Condensed Milk Pumpkin Pie (or Four Ingredient Pumpkin Pie) 9-inch graham cracker crust, baked and cooled 1 15-oz can pumpkin puree (approx 1 3/4 cups) 1 14-oz can sweetened condensed milk 2 large eggs, room temperature 2 tsp pumpkin pie spice 2 tsp vanilla extract (optional) can Eagle Brand® Sweetened Condensed Milk. In a small bowl, sift together the flour and baking powder. In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Anywhere. Even better, you won’t find any processed ingredients {like sweetened condensed milk} in this from-scratch pumpkin pie recipe! … This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half! Pumpkin Pie Filling. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. I am glad to know that you enjoyed it! The secret ingredient I bet you have in your cupboard. 1 can (14 oz) sweetened condensed milk 1 cup (from 15 oz can) pumpkin puree, not pumpkin pie filling 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 teaspoon maple extract, optional 1 tub (8 ounces) whipped topping or fresh whipping cream, plus more for garnish Serving Ideas. Enter in your email and password to create a FREE account. My favorite dessert. Place the prepared pie pan on a light colored (not black) baking sheet. Have you ever made a crustless pumpkin pie? 4. Pop the pumpkin pie batter in the oven and bake for 30-45 minutes. And since I was making a pie with pumpkin puree I'd made from fresh pumpkin, and fresh pumpkin has more liquid than canned pumpkin puree, I reduced the amount of milk. document.getElementById("comment").setAttribute( "id", "a65cf885d1b0b03032534bb094cbd9dd" );document.getElementById("ha474979dd").setAttribute( "id", "comment" ); I love to cook and bake, and my family loves to eat. 1 teaspoon ground cinnamon. Mix until combined. Mix with an electric … 2 1/2 tsp gelatin. 1/2 teaspoon salt Pumpkin Pie Without Canned Milk | Classic Thanksgiving Dessert Is there anything special you need to do to prepare the pan or should you use a special type of pan? Thanks for letting me know. I baked it in a springform pan which made it really easy to serve. Reduce oven temperature to 350 degrees and bake for 30-25 more minutes or until knife inserted into the center comes clean. For those entertaining going paleo, I replaced sugar with 3 tbsp maple syrup and one in honey and used almond milk instead.. 5. Reduce oven temperature to 350 degrees and bake for 30-25 more minutes or until knife inserted into the center comes clean. Good to Know: This recipe can be made in a traditional pie pan, but a springform also works. Tags: bake, desserts, fall, recipe, thanksgiving. Pro Tip: The baking time is a large range because different types of sweetened condensed milk bake at different speeds. 1 (15 ounce) can pumpkin. Pour the mixture into the pie … Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. In mixing bowl, lightly beat eggs. 2. 2 tbsp hot water. Dig in! Bake at 425° for 15 minutes. One can of sweetened condensed milk can contain more than 2 cups of sugar per can. Love pumpkin pie? I’m looking forward to trying this. Mix on medium speed until the mixture is creamy and free of lumps. 4. Pumpkin Pie With Sweetened Condensed Milk serve 8 people. How long can you keep this pie Keep this Easy Pumpkin Pie … Not too sweet at all. Combine in a mixing bowl the pumpkin puree, pumpkin pie spice, eggs, and condensed milk. November 3, 2017 By Jessie Oleson Moore & filed under Baking Blog. Add pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Use whichever you have on hand. 15 oz. And what I love about crustless pumpkin pie is that it is an easy gluten free dessert. 8 oz. Happy Thanksgiving, Lynn! Placing the pies on a cooling rack (also known as my stovetop), I noticed the slightly bubbled, plastic-looking top layer. Pumpkin Pie Crust. 1/2 cup of whipping cream. Whipped Cream (or use your favorite store bought!) With this recipe, you’ll essentially make a traditional pumpkin pie, just with a little extra flour and baking powder. Pumpkin pie is one of my favorite desserts this time of year. Roll the dough into a 1/2 cm thickness (1/4 inch), then carefully transfer it to a pie or quiche dish, … It is so easy to make. Pour into prepared pie crust and bake at 425F for 15 minutes. Remove the pie from the oven and let cool on a wire rack to room temperature. Get your prepared Graham pie crust and pour this divine pumpkin mixture over it. Scrape the sides of the bowl with a rubber spatula if needed. In a bowl, mix together a can of pure pumpkin purée, a can of Nature’s Charm sweetened condensed coconut milk, pumpkin pie spice, salt, and tapioca starch. I used one cup of goat milk instead of 12 ounces (1 ½ cups) of evaporated milk. Add the eggs and beat on low speed until fully incorporated. I've made it as-is and with some dietary adjustments and comes out perfect each time. 3. Then add in the vanilla. Read the post for tips that will guarantee PERFECT results every time. No. If you use it in other pumpkin and pumpkin pie recipes and it works I think it will work fine here. There’s no need to pre-bake the pie crust. 7. Bake 15 minutes. You’ll know that your pie is done when it has a matte finish, set edges and just a little jiggle in the middle. wholesome and delicious meals from my table to yours. And you wouldn’t believe how EASY it is to make! I googled pumpkin pie no crust and out popped this treasure. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, sweetened condensed milk, melted butter, vanilla extract, pumpkin pie spice and salt. trying it in a toaster oven with a 1at Pyrex dish, I used two 9 inch glass pie plates… the filling was not going to fit in one. Add the flour mixture and mix on low speed until the mixture is smooth. Set aside. All rights reserved. Made this today. I haven’t tried it. This is THE best pumpkin pie recipe you will ever eat, and it just so happens to be dairy-free! Pour the mixture into your prepared pan. Made this over the weekend-didn’t change a thing. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Add the eggs and beat on low speed until fully incorporated. Preheat your oven to 350 F. Generously grease a pie pan or a 9″ springform pan. Pumpkin pie can be stored for several hours at room temperature, but then it needs to be refrigerated. Both are canned, shelf-stable and are cows milk with reduced water, however sweetened condensed milk has sugar added, while evaporated milk does not. 1 can (14 ounces) sweetened condensed milk, 2 tablespoons unsalted butter, melted and slightly cooled. Not super sweet either. Pulse sugar, salt, and 2 cups flour in a food processor until combined. Watch the crust and cover the edges if necessary. Live in south africa and have never seen tinned pumpkin here! 1/2 teaspoon ground nutmeg. 6. This crustless pumpkin pie pudding is so satisfying and silky smooth that you won’t miss the crust … Give it a little mix. I didn’t have evaporated milk and was so pleased to find this recipe! If you’re in the latter camp — or you just want to lighten up dessert after a heavy Thanksgiving meal — this no-crust pumpkin pie is for you. Add butter and lard and pulse … Some people do grow and cook it, but most used canned. Measuring out the thick, sticky condensed milk and mixing it with the pumpkin, sugar, and spices made a goopy pie batter. Bake for 35-50 minutes, rotating the pan after about 20 minutes. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. 1. My favorite all-purpose pie crust recipe is super flaky, tender, and perfect for any of your holiday pie recipes. It will keep for 3-4 days in the refrigerator if tightly covered. This is everything you need to know to make Pumpkin Pie With Sweetened Condensed Milk recipe . Only fresh, wholesome ingredients {and a whole lot of love} goes into making this perfect pumpkin pie! Can I use real pumpkin? Awesome!!! It filled nine mini tins. 5. Serve in wedges (as you would a traditional pumpkin pie) and, if desired, topped with whipped cream. 2 1/2 tsp pumpkin spice . Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in … Pumpkin pie is basically a custard filling, so crustless pumpkin pie is basically a form of pumpkin custard. Some pie eaters are all about the crust, while others live for the flavorful fillings. © 2008–2020 Lynn's Kitchen Adventures. The most unhealthy ingredient in the whole recipe is the sugar in the sweetened condensed milk, which however might be better than using plain refined sugar. Whipped topping or whip cream This Crustless Pumpkin Pie is refined sugar free and gluten free, and deliciously creamy with just the right amount of sweetness. Very simple and tastes great! Fantastic. [Read More]. Design by Five J's Design on the Genesis framework. Lower the oven temperature to 350 degrees Fahrenheit. This is delicious! No, I just use a regular pie pan. If you try it, I would love to hear how it works. cream cheese, at room temperature. The preservatives of the store made brands? 3. (And the kitchen smells soooo good!). A perfect pumpkin pie that is made without eggs! In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. I have never made it egg free, so I am not sure on that. Pour into pastry shell. How can I make this egg free? Both help form a natural crusty edge around your dessert, making it sturdy enough to stay upright and easy to cut and serve. Wait until the pie is completely cool before putting in the refrigerator to prevent “sweating” or condensation. Mix on medium speed until the mixture is creamy and free of lumps. Keep the pie refrigerated until it’s ready to serve. Hate the guilt? 1/2 teaspoon ground ginger. The Perfect LOW FAT Pumpkin Pie.