Pumpkin Pie without Evaporated Milk

Name: Pumpkin Pie without Evaporated Milk
Total time: 60
Yield: 16
Ingredients: 2 cups pumpkin puree; 2 cups whole milk; 2 cups white sugar, or more to taste; 3 large eggs; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon, or more to taste; 0.5 teaspoon ground nutmeg, or more to taste; 0.5 teaspoon salt; 0.25 teaspoon ground cloves, or more to taste; 2 (9 inch) unbaked pie shells

Recipe by deb dennis from allrecipes.com

Dessert 60 Mins.

Ingredients

16 servings

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2 cups pumpkin puree
•

2 cups whole milk
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2 cups white sugar, or more to taste
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3 large eggs
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2 tablespoons all-purpose flour

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2 teaspoons ground cinnamon, or more to taste
•

0.5 teaspoon ground nutmeg, or more to taste
•

0.5 teaspoon salt
•

0.25 teaspoon ground cloves, or more to taste
•

2 (9 inch) unbaked pie shells

Instructions

Preheat the oven to 475 degrees F (245 degrees C).
Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes. Place pies on a wire rack to cool. Serve warm or at room temperature.