It's interesting that so many people still use canned evaporated milk in pumpkin pie. Canned milk came about as a way to preserve milk when refrigerators weren't a part of every kitchen in the early 1900s. I think it might have to do with the Libby's® pumpkin pie recipe which has been around since the 1950's. Well, it's time to move out of the canned evaporated milk era and start using fresh ingredients again!
This is my own pumpkin pie recipe, developed over years of making pie for Thanksgiving.
3 1/2 cups pumpkin puree (or use canned pumpkin in a pinch)
1 1/2 cups dark brown sugar
3 T molasses
4 eggs
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4 tsp allspice
1 tsp salt
2 T vanilla
2 unbaked single pie shells (your favorite recipe)
Using a wire whisk, beat all of the ingredients in a large bowl until completely blended and divide between two pie crusts in two 9-inch pie tins. Bake in a pre-heated oven at 425ºF for 15 minutes. Turn the heat down to 350ºF and continue baking until set, approximately 50 minutes. Cool completely before slicing.
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