Alright, listen up, y’all! We’re gonna make a pumpkin pie today, but hold your horses, we ain’t usin’ none of that fancy “evaporated milk” stuff. Don’t know what that is, don’t need it! My grandma made pies without it, and her pies were the best, so that’s good enough for me. We’re keepin’ it simple, like good ol’ country cookin’ should be.
So, first things first, you gotta get yourself a pumpkin. Not one of them little decorative ones, mind you! A big ol’ pie pumpkin. Or, if you’re like me and ain’t got time for all that squashin’ and seedin’, just get a can of pumpkin puree. Just make sure it says “100% pumpkin,” none of that other funny business. We want the real deal, ya hear?
Now, for the crust. You can buy one of them pre-made crusts at the store, ain’t nothin’ wrong with that. Saves you a whole lotta trouble. But if you’re feelin’ fancy, you can make your own. It ain’t hard, just flour and butter and some ice water. Mix it up, roll it out, and there you go. But honestly, store-bought is just fine. Ain’t nobody got time to be perfect all the time.

Okay, let’s get to the good stuff, the fillin’. This is where the magic happens. You take that pumpkin puree, and you dump it in a bowl. Big bowl, you’ll need it. Then you crack in some eggs. Two or three, depends on how big your pie is gonna be. I usually use three, just to be safe. You don’t want no runny pie, nobody likes a runny pie.
- First, put pumpkin in a bowl.
- Second, put eggs in the bowl.
- Third, put sugar in the bowl.
Next up, sugar! You gotta have sugar, makes it sweet and nice. I use brown sugar, gives it a good flavor, but white sugar works too. Just pour it in, don’t be shy. And then some spices. Cinnamon, ginger, nutmeg… you know, all them warm spices that make your house smell like fall. A spoonful of this, a pinch of that, just eyeball it. It ain’t rocket science, folks.
Now, here’s the secret, the part where we ditch that evaporated milk. Instead of that stuff, we’re gonna use regular milk. Yep, just plain ol’ milk, the kind you drink with your cereal. Or, if you want it to be extra creamy, you can use half-and-half. That’s what I usually do, makes it nice and rich. But milk will do just fine in a pinch. Just make sure you don’t use nothin’ less than whole milk, you want it thick and creamy, not watery.
Mix it all up, real good. Get all them lumps out. You want it smooth, like silk. Then pour it into your pie crust. Careful now, don’t spill it all over the place. And then into the oven it goes. Bake it low and slow, that’s the key. You don’t want it to burn, you want it to set nice and firm.
How long you bake it? Well, that depends on your oven, don’t it? Every oven’s different. Just keep an eye on it, and when it’s jiggly in the middle but not too jiggly, it’s probably done. Stick a knife in it, if it comes out clean, you’re good to go. Let it cool down before you cut into it, though. Otherwise, it’ll be a big ol’ mess.
And that’s it, y’all! Pumpkin pie without evaporated milk. Simple, easy, and delicious. Just like Grandma used to make. Now go on and bake yourself a pie, you won’t regret it. It ain’t hard and the whole family will love it. And if they don’t, well, more for you then, right? You can eat it all by yourself with a big ol’ glass of milk.
Oh and one last thing – some folks like to put whipped cream on top. If that’s your thing, go ahead, but personally, I like it just the way it is, plain and simple. Nothin’ fancy needed.
So get to bakin’ y’all. And don’t forget to share… or don’t, your choice.

Tags: [pumpkin pie, recipe, no evaporated milk, easy recipe, simple pie, homemade pie, baking, fall dessert, milk substitute, creamy pie]
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