I had such plans. Way back in June, I made a list of over 16 different pumpkin pies that I wanted to try. I was going to devote all of November to Pumpkin Pie.
It was going to be so great.
But Life and my Husband got in the way. I am not even blaming his getting shot in August. No, I am blaming his “this isn’t your normal pie” attitude that threw a wrench in the pumpkinpalooza. That and moving and school starting and hot weather combined to discourage me. However, I managed to make two and I still have that list…
This recipe came out of an old Eagle Brand Milk cookbooklet from the 1960s. It’s a good thing that I started with this pie. It really is as close to the normal evaporated milk version that you can find. Everyone loved it (which gave me false hope). In a pinch, I’d opt for this pie, passing it off as my normal one. Because I would use my usual spice combination instead of the one in the old recipe, it would be fairly easy. The texture was slightly different, but that’s it.
1. Info for Sweetened Condensed Milk Pumpkin Pie
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Sweetened Condensed Milk Pumpkin Pie
- 1 single pie crust
- 1 15 ounce can pumpkin
- 2 eggs
- 1 can sweetened condensed milk (not evaporated)
- 1 tsp cinnamon
- Combine all of the pie ingredients in a bowl.
- Stir until smooth.
- Pour into unbaked pie shell.
- Bake at 350 for 45-50 minutes or until a knife comes out of the center clean.