This pie is a lot lighter than the average pumpkin pie. Milk is blended with pumpkin puree, spices, eggs and sugar, then baked in a shortcrust pastry case. Enjoy as a dessert with whipped cream.
This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great! - 28 Nov 2006 (Review from Allrecipes US | Canada)
Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper. - 27 Nov 2006 (Review from Allrecipes US | Canada)
I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again. - 01 Nov 2006 (Review from Allrecipes US | Canada)