Pumpkin Pie Without Evaporated Milk
Since holidays are almost here, here is an easy Pumpkin Pie Without Evaporated Milk recipe. It’s made without milk and the recipe requires only five main ingredients.
Ingredients
- 1 9" frozen pie crust organic whole wheat
- 1 can pumpkin organic
- 4 egg room temperature
- 4 tsp pumpkin spice
- 1/2 cup maple syrup
- 1 pinch salt
Instructions
- Gather the ingredients—Preheat the oven to 400F degrees.
- Prepare the pie crust by leaving it at room temperature for 10 minutes.
- Prepare the filling. In a large mixing bowl, whisk together eggs, pumpkin puree, maple syrup, spice.
- Fill the pie shell and bake for 40 minutes on the middle rack. The pie is ready when the middle is not jiggly, and the fork comes out clean.
Notes
I used Wholly Wholesome Organic 9″ Pie Shells that could be found at Sprout Market and Whole Foods.
When buying pumpkin pie puree, make sure not to buy pumpkin mix puree, you want one ingredient puree without added spices.
Are you thinking about making homemade pumpkin puree? Check this step-by-step pumpkin puree recipe.
Keep an eye on the pie while baking, some ovens bake differently and you might need to lower the temperature.
If you are looking to make your own pie crust, this spelt flour crust is buttery and perfect for any kind of pie.
Serve this pie with whipped cream or a dollop of vanilla ice cream.
Nutrition
Calories: 186kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 125mgPotassium: 103mgFiber: 1gSugar: 12gVitamin A: 132IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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