DRY NONFAT MILK PUMPKIN PIE
I found this recipe on the Sanalac Nonfat Dry Milk can. It is basically the same old standby recipe as on the Libby's pumpkin can except it does not use canned milk. We prefer the texture of this one. It is very quick and easy. Be sure to mix in the order given and you can use a wisk. If you dump all in together (which is the way the can instructions say), you will need to use an electric mixer to break up the dry milk particles. I can no longer find Sanalac powdered milk in my grocery stores, so I order cans of powdered milk online from Provident Pantry, which has the same texture as Sanalac. Other powdered milks are not as dense, so I don't know how they would work with this recipe.
Provided by BDH9556
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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Muriel April Russ
[email protected]This pumpkin pie is a must-try for any pumpkin lover.
Christel Maree
[email protected]This pie is the perfect way to celebrate fall.
Esmat Ullah Aria
[email protected]I've made this pie several times now, and it's always a crowd-pleaser.
Romeo Mokwena
[email protected]This is my new go-to pumpkin pie recipe. It's so easy to make and always turns out perfectly.
Larry Price
[email protected]This pie was a hit at my potluck. Everyone loved it!
Mienie Koortsen
[email protected]Perfect pumpkin pie recipe! The crust was flaky and the filling was creamy and delicious.
Bhagrati Pandeya
[email protected]This pie is so easy to make, and it's a great way to use up leftover pumpkin puree.
Zaman Aslam
[email protected]I'm not a huge fan of pumpkin pie, but this recipe changed my mind. The nonfat dry milk gives it a lighter, creamier texture that I really enjoyed.
Nagawa irene
[email protected]I made this pie for Thanksgiving last year, and it was a huge success. Everyone raved about it, and I've been asked to make it again this year.
Lisa Maynard
[email protected]This is the best pumpkin pie recipe I've ever tried. It's so easy to make, and it always turns out perfect. The crust is flaky and golden brown, and the filling is smooth and creamy.
Sidratun Muntaha
[email protected]I've made this pie twice now, and it's a hit with my family and friends. The crust is flaky and buttery, and the filling is creamy and flavorful. I love that it's not too sweet, so you can really taste the pumpkin.
Foridul 4455
[email protected]This pumpkin pie was a delightful surprise! I was skeptical about using nonfat dry milk, but it turned out perfectly. The texture was creamy and smooth, and the flavor was rich and pumpkin-y. I will definitely be making this pie again.