Did you know you can make a delicious pumpkin pie WITHOUT evaporated or sweetened condensed milk??
I have always made my pumpkin pies using the traditional recipe found on the back of the Libby's Pumpkin can. And it is a definite winner. But, this past Sunday I had a pie crust, eggs, sugar, spices, vanilla, a can of pumpkin, and NO canned milk. I did, however, have other forms of milk, among them: Sour Cream.
So I substituted sour cream for evaporated milk. I didn't do a straight substitution; because of the density of the sour cream, I used less of it.
So I substituted sour cream for evaporated milk. I didn't do a straight substitution; because of the density of the sour cream, I used less of it.
This pie cooked up beautifully, and my family scarfed it down with nothing but praise for its texture and flavor! I LOVE when an experiment becomes a new recipe success!
Sour Cream Pumpkin Pie
Makes one 9-inch pie
Ingredients
1 9-inch unbaked pie crust
1 15 ounce can pumpkin puree
1/2 cup sour cream
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon vanilla extract
2 eggs
Directions
1. Preheat oven to 425 degrees.
2. In a medium mixing bowl, beat pumpkin and sour cream until smooth. Add sugar, spices, and vanilla, stirring well. Beat in eggs, one at a time.
3. Pour into pie crust. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake 30-35 more minutes, until middle of pie is set (no longer liquid).
4. Cool completely before serving. Store in refrigerator.
