Pumpkin Pie without Evaporated Milk

Ingredients and Weight:

• Pumpkin Puree: 400g (approximately 1 large can)
• Raw Sugar: 1 cup
• Unsalted Butter: 100g (1 stick)
• Large Eggs: 3
• Cinnamon: 1 tablespoon
• Nutmeg: ½ teaspoon
• Ginger: 1 teaspoon
• Cloves: ¼ teaspoon (crushed)
• Salt: ½ teaspoon
• Pie crust: 1 pre-made or homemade pie crust for a 9-inch pie plate

Preparation Time:

• Preparation Time: 30 minutes (plus cooling time)
• Cooking Time: 45-50 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the pumpkin puree, sugar, and butter. Mix well.
3. Add eggs one by one, mixing thoroughly after each addition.
4. In a small bowl, mix the cinnamon, nutmeg, ginger, cloves, and salt. Add this mixture to the pumpkin mixture and blend well.
5. Pour the pumpkin mixture into the pie crust.
6. Place the pie on a baking sheet and bake for 45-50 minutes or until a knife inserted into the center comes out clean.
7. Allow the pie to cool before slicing.

Nutritional Information:

• Calories: Approx. 450 per slice (based on a 9-inch pie)
• Fat: 22g
• Carbohydrates: 62g
• Protein: 7g

Dish Characteristics:

• Traditional American dessert with a rich and spicy flavor.
• The absence of evaporated milk gives it a lighter texture without compromising on the flavor.
• Perfect for fall and winter occasions.

User Comments:

1. "This is an excellent pumpkin pie recipe without using evaporated milk. The texture was smooth and the flavor was spot on!"
2. "I love the combination of spices in this pie. It gives a perfect balance of flavors."
3. "This is a great recipe for a traditional American dessert. The pie crust was crispy and the filling was delicious."

Special Precautions and Tips:

• Use fresh pumpkin puree or a good quality canned version for best results.
• Be careful not to overbake the pie, as it can become dry.
• Allow the pie to cool completely before slicing, as this will help with the proper setting of the filling.