Last updated on August 7th, 2018 at 10:05 pm
Pumpkin Pie without canned milk
This pumpkin pie recipe is extremely delicious, and every bit as tasty as a pumpkin pie with canned milk. The secret though, is that it doesn’t have any! Instead, it uses sour cream.
Pumpkin pie Recipe
Pumpkin Pie Ingredients:
1/2 salted butter (softened)
1 cup brown sugar
1 cup sour cream
1 tsp vanilla
1 2/3 cup pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
Pie Crust Recipe
This pie crust recipe was adapted from my pie crust recipe that makes enough for two crusts. You can check out the flaky pie crust recipe here.
1/2 cup salted butter
4 oz cream cheese
1 1/4 cup all purpose flour
1/2 Tbsp granulated sugar
2-3 Tbsp cold water
The first thing I like to do is make the pie crust before moving onto the pumpkin pie filling. You can find the full instructions here on how to make the pie crust.Then, preheat the oven to 350 degrees fahrenheit. Then in a large mixing bowl, place softened butter and brown sugar. Whip these two together for about a minute.
Next, add the sour cream and whip again until the pumpkin pie mixture looks fluffier.
Then, add the pumpkin puree and again whip until blended thoroughly.
The next step to this pumpkin pie filling is to add vanilla, cinnamon, and nutmeg. Stir until well combined.
The last step is to add the eggs. Whip for about 3 minutes to ensure that the eggs are well combined. Then, pour the pumpkin pie filling into a pre-baked pie crust.
Bake the pumpkin pie at 375 degrees Fahrenheit for 60 minutes or until the filling jiggles. This is how you know the custard has cooked long enough. After all that is what pumpkin pie filling is…pumpkin-spiced custard!
Have you ever substituted an ingredient in pumpkin pie before? Chime in and leave me a comment below! It’s always nice knowing that there are many ways to skin a chicken (so-to-speak). Don’t forget to pin this recipe for later so you can try it out and taste the wonderful flavor. I promise you, you won’t be able to tell that it was made without canned milk.