We have some very disappointed pumpkin fans right now post-Thanksgiving dinner. This doesn't have a smooth texture, nor does it taste at all like pumpkin. Will stay far away from this recipe in future.
Classic Pumpkin Pie
Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat in your pie, while maintaining its rich texture.
4 Reviews for Classic Pumpkin Pie
We do not use refined sugar in our home so I am always looking for a good base recipe that I can tweek. This one turned out pretty good! Instead of sugar I used 1/4 cup of Organic Agave Nectar & 1 1/2 tsp's of liquid Stevia (I like the NOW brand). Instead of the egg whites I just used 2 more whole eggs. I added 1/2 tsp of Pumpkin Pie Spice along with the other spices (we like spices). Also, mixed in 1/2 cup of diced walnuts & then sprinkled some extra on top before putting in the oven. (Used a different pie crust recipe).
This is DELICIOUS!!!!
I made the filling as per the recipe provided however, I cheated on the crust by using the premade pie shells ( like Tenderflake).