Recipe: No Bake Pumpkin Cream Pie (cornstarch and evaporated milk, 3 recipes)

NO BAKE PUMPKIN CREAM PIE
Makes 1 (9 or 10-inch) pie

2 cups evaporated milk
1 3/4 cups canned pumpkin puree (not seasoned pie filling)
3/4 cup granulated sugar
1/2 tsp. salt
2 level tbsp. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3 egg yolks
1 (10-inch) regular or 1 (9-inch) deep dish pie shell

Combine evaporated milk, pumpkin, sugar, salt, cornstarch and all spices, mix together and cook in a saucepan for 15 minutes over a medium heat.

Beat egg yolks with fork and add a little cooked pumpkin mix to eggs first to keep eggs from cooking. Then pour eggs into pumpkin and cook another 4 to 5 minutes.

Refrigerate pudding overnight, then pour into a prepared (baked) pie shell and top with whipped cream. Refrigerate until serving.

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PUMPKIN PIE (using 2 egg yolks)
Makes 1 pie

2 cups evaporated milk
1 1/4 cups pumpkin puree (not seasoned pie filling)
3/4 cup sugar
1/2 tsp. salt
2 level tbsp. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
2 egg yolks, slightly beaten
1 baked pie shell
Cool Whip (for serving)

Place all ingredients for the filling except egg yolks in a saucepan and cook for 15 minutes.

Add a little of the cooked mixture to the egg yolks, then add them to the pumpkin mixture in the saucepan and cook a little longer. Refrigerate pudding overnight.

Pour into pie shell and refrigerate until serving. Serve with Cool Whip.

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PUMPKIN PIE
Makes 2 pies

3 cups canned pumpkin puree (not seasoned pie filling)
1 1/2 cups sugar
4 eggs, beaten
1 (13 oz.) can evaporated milk
1 1/3 cups milk
5 tbsp. cornstarch
Pinch of salt
2 tbsp. butter
3/4 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
2 baked (9 inch) pie shells
Whipped cream (for serving)

Place pumpkin in a deep cooking saucepan. Add sugar and beaten eggs.

Dissolve cornstarch in some of measured milk and add to pumpkin. Add remaining milk and salt. Cook on top of stove stirring constantly, until mixture thickens. Cook 5 more minutes and remove from heat.

Add butter and spices. Cool just until warm.

Fill pie shells and refrigerate until thoroughly chilled before serving.

Serve topped with whipped cream.

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Hi Ginny,

Here are 3 recipes that fit your description. I hope one is it!

Happy Holiday Baking,

Betsy