Last updated on March 31st, 2018 at 10:07 pm
This pumpkin pie without canned milk was a recipe that I invented when I didn’t have any canned/evaporated/condensed milk. So, I substituted it for whole milk and cool whip. The only trade off is that this recipe takes longer to bake in the oven as canned milk/condensed milk is thicker. I hope you enjoy!
Pumpkin pie without canned milk
6 Tbsp butter, browned
1 cup brown sugar
1/2 cup cool whip
1 tsp vanilla
1 2/3 cup pumpkin
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp honey
2 tsp lemon juice
1 cup whole milk
1 pie crust
Before you start the pumpkin pie without canned milk, preheat the oven to 350 degrees fahrenheit. In a small frying pan, melt the butter. Stirring frequently, the butter will begin to foam. As you stir it, the color of the melted butter should start to turn brown with little bits in it. When it has reached this point, add the cool whip and vanilla. Whip mixture, and remove from heat.
In another bowl, add the eggs, pumpkin, cinnamon, allspice, nutmeg, cloves, and honey. Mix well, and then add the creamy brown butter mixture. Whip all of this together and then add the honey, lemon juice and whole milk. This will look rather runny (hence the longer cooking time than if you used condensed milk.)
Bake for 75-80 minutes on a cookie sheet (to avoid messes) or until the pumpkin custard is starting to firm up. Remove the pumpkin pie without canned milk from the oven and let it cool completely to ensure the pie slice comes out cleanly. Enjoy!
I hope you liked this pumpkin pie without canned milk recipe as much as my family and I did. Please comment below, and let me know. Thanks! Also, subscribe for more delicious recipes coming soon.