Preheat your oven to 350 F. Generously grease a pie pan or a 9″ springform pan. Enter in your email and password to create a FREE account. 2 1/2 tsp pumpkin spice . I’m looking forward to trying this. 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. How long can you keep this pie Keep this Easy Pumpkin Pie … Reduce oven temperature to 350 degrees and bake for 30-25 more minutes or until knife inserted into the center comes clean. Happy Thanksgiving, Lynn! Made this today. No. Live in south africa and have never seen tinned pumpkin here! 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. 5. This Crustless Pumpkin Pie is refined sugar free and gluten free, and deliciously creamy with just the right amount of sweetness. Pour into prepared pie crust and bake at 425F for 15 minutes. Placing the pies on a cooling rack (also known as my stovetop), I noticed the slightly bubbled, plastic-looking top layer. All rights reserved. Bake at 425° for 15 minutes. Sign up for the Premium Membership and get access to our best Craftsy videos and projects. Pour into pastry shell. My favorite dessert. In a bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and salt. Good to Know: This recipe can be made in a traditional pie pan, but a springform also works. And you wouldn’t believe how EASY it is to make! Some pie eaters are all about the crust, while others live for the flavorful fillings. 3. 7. Ingredients. Love pumpkin pie? 1 (14 ounce) can Sweetened Condensed Milk. Lower the oven temperature to 350 degrees Fahrenheit. Mix on medium speed until the mixture is creamy and free of lumps. I've made it as-is and with some dietary adjustments and comes out perfect each time. For those entertaining going paleo, I replaced sugar with 3 tbsp maple syrup and one in honey and used almond milk instead.. This is everything you need to know to make Pumpkin Pie With Sweetened Condensed Milk recipe . Several in my family love pumpkin, so I usually make pumpkin pie several times during the fall and holidays. Very simple and tastes great! Both are canned, shelf-stable and are cows milk with reduced water, however sweetened condensed milk has sugar added, while evaporated milk does not. Then reduce the heat to 350F and bake an additional 35-40 minutes. Watch the crust and cover the edges if necessary. Learn new craft techniques and tips from the experts. I googled pumpkin pie no crust and out popped this treasure. Serve in wedges (as you would a traditional pumpkin pie) and, if desired, topped with whipped cream. Keep the pie refrigerated until it’s ready to serve. I did not even grease it, I just poured the batter into the pan and baked it. This crustless pumpkin pie pudding is so satisfying and silky smooth that you won’t miss the crust … Pumpkin pie can be stored for several hours at room temperature, but then it needs to be refrigerated. Only fresh, wholesome ingredients {and a whole lot of love} goes into making this perfect pumpkin pie! 1/2 cup of whipping cream. And what I love about crustless pumpkin pie is that it is an easy gluten free dessert. Bake for 35-50 minutes, rotating the pan after about 20 minutes. Give it a little mix. I used one cup of goat milk instead of 12 ounces (1 ½ cups) of evaporated milk. 2. Whipped topping or whip cream Get additional gluten-free information from Lynn's Kitchen Adventures delivered to your inbox for free! Not too sweet at all. How can I make this egg free? I didn’t have evaporated milk and was so pleased to find this recipe! [Read More]. wholesome and delicious meals from my table to yours. 2 tbsp cold water. Hate the guilt? Fantastic. Thanks for letting me know. 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. Pumpkin Pie Without Canned Milk | Classic Thanksgiving Dessert I used one of my favorite pumpkin pie recipes for this, but I think it would work with basically any pumpkin pie recipe. Wait until the pie is completely cool before putting in the refrigerator to prevent “sweating” or condensation. Not super sweet either. 1/2 teaspoon salt can pumpkin puree (or 2 cups) 14 oz. Pro Tip: The baking time is a large range because different types of sweetened condensed milk bake at different speeds. This is delicious! With this recipe, you’ll essentially make a traditional pumpkin pie, just with a little extra flour and baking powder. In mixing bowl, lightly beat eggs. It’ll allow you to enjoy the pretty crust-free edges of the pie, and can make serving super easy. 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. Made this over the weekend-didn’t change a thing. Pumpkin Pie With Sweetened Condensed Milk serve 8 people. Can you substitute sweetened condensed milk for evaporated milk in pumpkin pie? 2 1/2 tsp gelatin. Awesome!!! A perfect pumpkin pie that is made without eggs! © 2008–2020 Lynn's Kitchen Adventures. 1. The Perfect LOW FAT Pumpkin Pie. 1 (15 ounce) can pumpkin. Add the eggs and beat on low speed until fully incorporated. In a bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and salt. 15 oz. Pumpkin Pie Filling. One can of sweetened condensed milk can contain more than 2 cups of sugar per can. It cooked easily and was delicious! Measuring out the thick, sticky condensed milk and mixing it with the pumpkin, sugar, and spices made a goopy pie batter. (And the kitchen smells soooo good!). Combine in a mixing bowl the pumpkin puree, pumpkin pie spice, eggs, and condensed milk. I have never made it egg free, so I am not sure on that. Pour the mixture into the pie … Pumpkin pie is one of my favorite desserts this time of year. 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) Mix until combined. Pour the mixture into your prepared pan. Add the flour mixture and mix on low speed until the mixture is smooth. Place the prepared pie pan on a light colored (not black) baking sheet. It will keep for 3-4 days in the refrigerator if tightly covered. Mix with an electric … Some people do grow and cook it, but most used canned. 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. Then add in the vanilla. If you try it, I would love to hear how it works. Dig in! In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. 1 can (14 ounces) sweetened condensed milk, 2 tablespoons unsalted butter, melted and slightly cooled. Reduce oven temperature to 350 degrees and bake for 30-25 more minutes or until knife inserted into the center comes clean. 4. 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. I hope you enjoy it!