Pumpkin Pie (without Evaporated Milk!)

Yes, it can be done.  You can make a perfect pumpkin pie even if you don't have that can of Evaporated Milk!  Although it's in every pumpkin pie recipe on the back of every can of pumpkin, you really don't need the evaporated milk.  This delicious pie came out tasting exactly the same, even better the recipe is for two 9-inch pies.  So enjoy one for your family, then be a kind neighbour and send the other next door and ease some of their holiday stress.

VIRGINIA PUMPKIN PIE
from The Southern Hereitage Pies and Pastry Cookbook

2 (16-ounce) cans pumpkin
2 cups sugar (I always use Truvia or Stevia in the Raw)
4 eggs, seperated
2 cups milk
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons vanilla extract
Pastry (recipe follows)

Combine pumpkin, sugar, egg yolks, milk, cinnamon, nutmeg, cloves, salt, and vanilla in a medium mixing bowl.  Beat at medium speed of an electric mixer 1 minute or until smooth.

Beat egg whites (at room temperature) until soft peaks form.  Fold hites into pumpkin mixture.  Pour equal amounts of filling into prepared pastry shells.  Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean.  Cool before slicing.  Yield: two 9-inch pies.

PASTRY
2-2/3 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable oil
1/4 cup plus 2 Tablespoons milk

Combine flour and salt; mix well.  Combine oil and milk (do not stir).  With a fork, stir in liquid to moisten dry ingredients.  Divide dough in half; shape into two balls and chill.

Roll each portion of dough to 1/8-inch thickness on a lightly floured surface.  Place in two 9-inch pie plates; flute edges.  Prick bottoms and sides of shells.  Bake at 475 degrees for 10 minutes or until golden brown.  Cool.  Yield: two 9-inch pastry shells.

Printable Recipe

Happpily submitted to Culinary Evolution over at The White Blue Sky.

Enjoy!

from The Parent's Magazine, Volume 1, Issue 10, 1919