Is there a recipe for pumpkin pie without Eagle Brand milk?

Question by : Is there a recipe for pumpkin pie without Eagle Brand milk?
I’m wanting to make a pumpkin pie but I was told by my sister that you need Eagle Brand milk to make it, that just regular evaporated milk will not work. Is this true or is there a recipe for it? And does it taste the same?

Best answer:

Answer by scrgrl
Of course you can. Sweetened condensed milk isn’t always Eagle Brand and pies can be made totally from scratch. Think about what they did before canned milk…


* 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
* 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
* 1/2 cup packed dark brown sugar
* 1/3 cup white sugar
* 1/2 teaspoon salt
* 2 eggs plus the yolk of a third egg
* 2 teaspoons of cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cardamon
* 1/2 teaspoon of lemon zest
* 1 good crust (see pâte brisée recipe)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional – put pulp through a food mill or chinois to make extra smooth.

1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream. Serves 8.

And that’s just the first recipe I came up with googling.

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6 thoughts on “Is there a recipe for pumpkin pie without Eagle Brand milk?

  1. There is a recipe for pumpkin pie that calls for Eagle Brand milk. There are tons that do not. We never used it in ours. Every recipe tastes a little bit different, of course, but most are still really good. Go to http://www.cooks.com (or your favorite recipe site, that one’s my favorite) and do a search for pumpkin pie recipes. There will be plenty. The recipes there are all shared by normal folks (not chefs) who like them and use them and want to share.

  2. Libby’s solid pack pumpkin has a recipe on the label that specifically calls for evaporated milk, so your sister is mistaken (no offense to her). It is a good one.
    Also, here are a few pumpkin pie variations that I have used and are both easy and delicious.

    1 3oz. pkg. softened cream cheese, 2 pkgs. instant vanilla pudding (4 serving size),
    1 c. plus 1 Tbsp. half & half or milk, 1 16oz. can pumpkin,
    1 Tbsp. sugar, 1 tsp. cinnamon,
    1-1/2 c. thawed whipped topping, 1/2 tsp. ground ginger,
    1 graham cracker pie crust, 1/4 tsp. ground cloves.
    ~ Mix cream cheese, 1 Tbsp. half & half, and sugar until smooth. Gently stir in whipped topping. Spread
    on bottom of crust.
    ~ Pour 1 c. half & half and pudding mix into mixing bowl, blend very well. Let stand 3 min.
    ~ Stir in pumpkin and spices, mix well. spread over cream cheese layer. Refrigerate at least 2 hours.
    Garnish with additional whipped topping and nuts as desired. I use sliced almonds.

    1 c. canned pumpkin, 1 tsp. pumpkin pie spice,
    1/2 c. very cold milk, 3-1/2 c. thawed whipped topping,
    1 pkg. instant vanilla pudding (6 serving size), 1 graham cracker pie crust.
    ~ Combine milk, pudding mix, and pumpkin pie spice in mixing bowl, beat at low speed until well
    blended, about 1 minute.
    ~ Fold in 2-1/2 c. whipped topping. Spoon into crust. Freeze until firm, about 4 hours.
    Top with remaining whipped topping.

    2 c. pumpkin, cut into half-inch pieces
    1/4 cup liquid from cooked pumpkin
    1 tbsp. flour
    1 c. raisins, soaked in 1/4 cup dark rum
    1 c. sugar
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/4 teaspoon cloves
    1/2 teaspoon ginger
    1 tbsp. molasses
    1 tbsp butter
    1/2 tsp vanilla extract
    1 egg yolk, beaten
    This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.
    In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Sprinkle flour gradually over hot pumpkin liquid, whisking to dissolve.

    Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

    Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400°F oven. Bake 15 minutes. Reduce heat to 350°F and bake about 30 minutes longer.

  4. If you look on the can of pumpkin, you will find a recipe for pumpkin pie that does not use sweetened condensed milk, but evaporated milk. I use this recipe all the time and the pies turn out great.

  5. I have been making and baking pumpkin pies for 50 years and have never used eagle brand sweetened condensed milk in my pumpkin pies .I cannot imagine a home made real pumpkin pie using sweetened condensed milk unless it is some sort of concoction that is not baked There is just no comparison to a home baked pie I use a can of evaporated milk
    Libby pumpkin can has the famous Libby pumpkin pie recipe on the back of the can ,that is what I use except I use 1/2 cup more sugar and increase the cloves to 1/2 t.cloves

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