I need help with the Libby's pumpkin pie recipe?!


Question: I could have swore that I used this one can recipe and made two 9 inch pies...but now i'm not so sure... it says its for one 4 cup capacity pie.. is that a deep dish pie pan? The pans i have are not deep just the regular size. Can i make two pies from the recipe? I dont want to unroll and extra pie crust if i dont have to....
also is there a substitute for evaporated milk? i have one can for this recipe..just wondering
thanks


Answers: I could have swore that I used this one can recipe and made two 9 inch pies...but now i'm not so sure... it says its for one 4 cup capacity pie.. is that a deep dish pie pan? The pans i have are not deep just the regular size. Can i make two pies from the recipe? I dont want to unroll and extra pie crust if i dont have to....
also is there a substitute for evaporated milk? i have one can for this recipe..just wondering
thanks

I love that recipe and I used to use it all the time. It makes 1 standard size pie. If you don't have the evaporated milk, you can get away with half and half. Regular milk is too thin, your pie will be runny.

mix it up and put it in your crust and if you have enough left over, if any at all, put it in your second crust as for the milk substitute you could use milk but you wouldn't get the same results. Good luck

If you're using a "regular" size pie pan, you will easily have enough pie filling for two 9 inch pies.

As for the evaporated milk substitute, you can substitute with light cream - ounce for ounce (i.e. 1 cup evaporated milk = 1 cup light cream)

Also, if you like a spicier pumpkin pie, try adding a dash of cinnamon and/or allspice to your filling mix.

take a peek at the link below for more substitute ideas!

Good luck!





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