Milnot Pumpkin Pie Recipe
This Milnot Pumpkin Pie Recipe is a family favorite that has been passed down for generations. The rich and creamy filling is made with canned pumpkin, Milnot evaporated milk, and a blend of warm spices like cinnamon, nutmeg, and ginger. The crust is homemade and perfectly flaky, providing the ideal base for the decadent pumpkin filling.
Ingredients
- 1 9-inch unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) Milnot evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the pumpkin, Milnot evaporated milk, eggs, sugar, spices, and salt until smooth.
- Pour the pumpkin mixture into the unbaked pie crust and smooth the top with a spatula.
- Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool completely before serving. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.
Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: 8 servings
This Milnot Pumpkin Pie Recipe is the perfect dessert for any fall occasion. The combination of creamy filling and flaky crust will have everyone coming back for seconds!
Nutritional information: (calories, fat, carbohydrates, protein, etc.)