Delight in Every Bite with Dry Nonfat Milk Pumpkin Pie
Pumpkin pie is a classic American dessert that has been enjoyed for generations. This sweet and spicy treat is perfect for any occasion, from Thanksgiving to a cozy autumn evening at home.
But have you ever tried making pumpkin pie with dry nonfat milk? This ingredient might not be your first choice when it comes to baking a dessert, but trust me, it’s worth a try.
This Dry Nonfat Milk Pumpkin Pie Recipe combines the traditional flavors of pumpkin pie with the convenience of using dry ingredients. Not only does this recipe make it easier to store and transport the necessary ingredients, but it also provides a healthier alternative to evaporated milk and heavy cream.
In this article, I’ll walk you through the step-by-step process and share some tips and tricks for perfect results. Whether you’re an experienced baker or just looking for a super easy recipe, I’m confident that this Dry Nonfat Milk Pumpkin Pie will quickly become a new fall favorite.
Why You’ll Love This Recipe
Looking for an exciting dessert to treat your sweet tooth? Look no further than this indulgent Dry Nonfat Milk Pumpkin Pie Recipe! This recipe is unlike any other pumpkin pie recipe you have tried before – it is super easy to make and the result is a delicious pie that will impress all of your guests.
There are several reasons why you’ll love this recipe over any other pumpkin pie recipe. Firstly, this recipe calls for nonfat dry milk powder instead of evaporated milk, making this pie a healthier option without sacrificing on taste. Secondly, this recipe makes use of pumpkin puree as the main ingredient, which gives it a classic pumpkin pie taste. The addition of clove, ginger, and cinnamon not only enhances the flavor but also complements the sweetness from the sugar.
Thirdly, this is a super easy recipe that is perfect for beginners or anyone who wants to whip up a tasty yet hassle-free dessert. All you need to do is mix up the dry ingredients in a bowl, combine with pumpkin puree and eggs mixture, stir in water and voila! You’ve got yourself a smooth and delicious filling.
Finally, this pie can easily be made ahead of time and stored for later enjoyment – perfect for busy people who want to make sure they have some delicious dessert on hand whenever they need it. Also because this recipe requires such simple ingredients and avoids dairy products such as cream cheese or condensed milk, it can easily converted into vegan or gluten-free friendly recipes by simply using alternative substitutes such as coconut milk or brown sugar!
In summary, if you want to impress your friends and family over the next festive season with a scrumptious traditional dessert with an added healthy twist, then you’ll surely love this Dry Nonfat Milk Pumpkin Pie Recipe – give it try ,you won’t regret it!
Before getting started with this recipe, let’s take a look at the list of ingredients you’ll need to make this super easy Dry Nonfat Milk Pumpkin Pie!
- 1 15-ounce can of pumpkin puree (not pumpkin pie filling)
- 1 cup nonfat dry milk powder
- 3/4 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 large eggs, beaten
- 1 2/3 cup water
With just a few ingredients and some simple steps, you’ll have a delicious and creamy pumpkin pie that everyone will love!
The Recipe How-To
Now that we have gone through the ingredient list, let’s dive straight to the recipe how-to.
Step 1: In a large bowl, beat 2 large eggs until pale yellow.
Step 2: Add 1/4 teaspoon salt, 1/4 teaspoon ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon clove, and 3/4 cup sugar to the eggs.
Step 3: Thoroughly mix dry ingredients together – 1½ cups nonfat dry milk powder. To this, also add 1 can of 15 oz pumpkin puree and the previously mixed egg and sugar mixture.
Step 4: Wisk water or Sanalac Nonfat Dry Milk Powder into milk powder mixture until smooth. Gradually mix three-fourths of the milk into the pumpkin mixture.
Step 5: Grease a pie pan with butter or oil, pour the pumpkin mixture into this and put it in oven at 400 degrees Fahrenheit for about an hour or until am inserted knife comes out clean.
Step 6: When done, remove from oven and let it rest for half an hour before serving!
This super easy recipe is perfect for those who want to have classic pumpkin pie flavors without buying any fancy ingredients. Of course, you can substitute evaporate milk in place of milk powder if you choose to. Enjoy this perfect pumpkin dessert with whipped cream, brown sugar or even cream cheese topping!
Substitutions and Variations
Variety is the spice of life, so why not spice up your pumpkin pie recipe with these substitutions and variations? Don’t feel tied down to the classic ingredients of evaporated milk and pumpkin puree. Here are a few alternative options to consider:
– Try using non-dairy milk such as coconut milk or almond milk in place of evaporated milk for a dairy-free option. Alternatively, use condensed milk for a creamier texture.
– If you’re looking to cut down on fat content, replace some or all of the evaporated milk with nonfat dry milk or powdered milk. This will give your pie a lighter texture without losing any of the rich flavor that we all know and love.
– For those who prefer a spicier kick to their pie, try adding more cinnamon or ginger to the recipe. You can also experiment with other spices like nutmeg or allspice to find the perfect combination that suits your taste buds.
– Want to try something completely different? Create a crustless pumpkin pie by skipping the crust altogether. It’s super easy and cuts down on calories too!
– For variations on toppings, try whipped cream flavored with pumpkin pie spice or use cream cheese mixed with brown sugar as a topping. These unique twists will take your pumpkin pie game to the next level.
As always, feel free to mix and match these substitutions and variations until you find what works best for you. Remember, the beauty of cooking is that there are endless possibilities!
Serving and Pairing
Serving a slice of this dry nonfat milk pumpkin pie recipe is the epitome of autumnal comfort. The warm, creamy filling melds perfectly with the lightly spiced crust, making every bite a heavenly experience. This recipe calls for a classic pumpkin pie spice blend that includes cinnamon, ginger, and clove which make the filling taste just like fall.
As for pairing, there are numerous options to consider. Starting with drinks, it’s hard to go wrong with a cup of hot coffee or tea, especially flavors like cinnamon or chai. If you’re looking for something with alcohol, try pairing this pie with apple cider or a glass of Moscato wine.
For a more decadent twist, top each slice with whipped cream or ice cream the very moment you serve it to your guests. You can also add a pinch of ground cinnamon on top to give your dessert an extra pop of flavor and aroma.
This pie can also be served alongside some savory dishes for a sophisticated balance in taste. Ham or roast beef will complement the festive taste of the pie without overpowering it. A sweet autumn salad would also nicely counterbalance the richness of this indulgent dessert.
No matter how you serve this dry nonfat milk pumpkin pie recipe, it’s sure to leave everyone feeling full and satisfied while enjoying the warmth and coziness that only fall can offer.
Make-Ahead, Storing and Reheating
When it comes to pumpkin pie, making it ahead of time can be a game-changer. Not only does it take the pressure off on the day of serving, but allowing the flavors to deepen and meld in the fridge overnight can make for an even more delicious dessert.
To make this dry nonfat milk pumpkin pie recipe ahead of time, simply bake as directed and allow it to cool completely before wrapping tightly in plastic wrap or foil and storing it in the fridge for up to three days.
When you’re ready to serve, there are a couple of options for reheating. You can place the whole pie in a 350-degree oven and bake for 10-15 minutes until heated through or slice individual pieces and heat them up in the microwave for 30 seconds to one minute each.
If you have leftovers after serving, they can be kept covered in the fridge for up to five days. The crust may not stay as crisp after being refrigerated, but the filling will still taste just as good.
For those who prefer a crustless pumpkin pie, this recipe can also be made that way. Simply skip the step of preparing a crust and pour the filling directly into a greased pie dish before baking.
For dietary restrictions, there are also options for substitutions. You can use dairy-free milk like coconut milk or almond milk instead of evaporated milk, vegan cream cheese instead of regular cream cheese, and gluten-free flour for the crust.
Overall, this dry nonfat milk pumpkin pie recipe is perfect for making ahead of time and storing in your fridge until ready for serving. The flavors will only get better with time, and heating it up is super easy whether you choose to do so through the oven or microwave.
Tips for Perfect Results
For the perfect Dry Nonfat Milk Pumpkin Pie Recipe, you need more than just the right ingredients. Here are some tips to help you make the best pie:
1. Use nonfat dry milk powder:
Nonfat dry milk powder is an essential ingredient in this recipe. It gives the pie a creamy consistency without adding extra fat. Make sure you use it in the required amount.
2. Mix dry ingredients together thoroughly:
To avoid lumps, mix dry ingredients such as spices, salt, sugar and powdered milk together in a bowl before adding them to the wet ingredients. This will ensure that your filling is smooth and well-blended.
3. Use fresh pumpkin puree:
For the best taste and texture, opt for fresh pumpkin puree instead of canned puree. It will enhance the flavor and aroma of your pie.
4. Preheat your oven properly:
Preheat your oven to 425°F (218°C) for 15 minutes before baking the pie. This ensures that the crust becomes crispy and does not become soggy.
5. Protect your edges from burning:
To prevent over-browning of the edges, cover them with foil before baking or use a pie shield. This way, you’ll get an evenly-baked crust.
6. Let the pie cool before cutting:
Always let your pie cool completely before slicing it to avoid a runny filling or crumbly crust.
By following these simple tips, you’ll end up with a perfect pumpkin pie that’s sure to impress your guests!
As with any culinary experience, it is common to encounter questions and concerns when trying a new recipe. In this section, we address common queries regarding the dry nonfat milk pumpkin pie recipe to ensure that you achieve a perfectly delicious result that will satisfy your cravings for a classic pumpkin pie. Here are some of the most frequently asked questions about this recipe:
Is nonfat dry milk good for baking?
One can mix Non-Fat Dry Milk Powder with cold water and whisk it to reconstitute. This versatile ingredient can be used for multiple purposes, such as drinking, cooking and baking.
Can you cook with nonfat dry milk?
If you’re looking to enhance the flavor and texture of your meat dishes, you can use a secret ingredient – dry milk! Whether you’re making meat loaf or hamburgers, incorporating ¼ to ½ cup of dry milk per pound of meat can really take your dish to the next level.
But it’s not just meat dishes that can benefit from dry milk – mashed potatoes can too! After mashing your cooked potatoes, add ¼ cup of dry milk for every cup of potatoes. Then, to reach your desired consistency, gradually add the cooking water from the potatoes. You’ll be amazed at how creamy and delicious your mashed potatoes turn out!
What can I use in place of evaporated milk for pumpkin pie?
Creating a pumpkin pie that tastes amazing doesn’t necessarily require evaporated milk, as there are many substitute options available. Even though most recipes use evaporated milk, you can easily replace it with a blend of half and half or cream, equating to 1 ½ cups. Alternatively, any kind of milk, ranging from whole to skim, can be used as a substitute. This will ensure that you still get the rich flavor and texture you desire in your pumpkin pie. The date for this information is February 9th, 2023.
Can I substitute milk for evaporated milk in pumpkin pie?
When making pumpkin pie, it’s possible to substitute evaporated milk with whole milk, low-fat milk, or skim milk. However, it’s essential to keep in mind that evaporated milk has less water content than regular milk. Using regular milk as a replacement will compromise the pie’s velvety texture.
In conclusion, this dry nonfat milk pumpkin pie recipe is a game-changer for anyone who loves pumpkin pie but desires a healthier option without sacrificing on taste. With simple substitutions and variations, you can make this recipe work for any dietary restrictions or preferences. Whether you choose to add a crust or go crustless, use eggs or vegan substitutes, evaporated milk or nonfat dry milk powder, this recipe promises to deliver a delicious and nutritious pumpkin dessert.
Moreover, this recipe is super easy to make with basic pantry ingredients that you likely already have on hand. With just a little bit of mixing, whisking, and baking time, you’ll have the perfect pumpkin pie ready to impress your loved ones.
Don’t let the hype about evaporated milk pumpkin pies fool you; instead, try making this recipe using nonfat dry milk powder as a substitute for evaporated milk. I promise you won’t be disappointed. And with the added bonus of using nonfat dry milk powder, this recipe proves that healthy eating doesn’t have to be boring or complicated.
So what are you waiting for? Grab your ingredients and get baking! Trust me-you’ll be grateful that you tried this amazing dry nonfat milk pumpkin pie recipe.
Dry Nonfat Milk Pumpkin Pie Recipe
- 1 cup sanalac nonfat dry milk powder
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1 2/3 cups water
- 2 eggs (wisk well)
- 1 (16 ounce) can pumpkin (about 2 cups)
- 9 inches pastry shells
- Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
- Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
- Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.
Your Own Notes
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by Chef Chloe
Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.