Staceys I Dont Have Any Evaporated Milk Pumpkin Pie Recipes

Steps:

• Preheat oven to 425 degrees F.
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Steps:

• Preheat oven to 425 degrees.
• Line pan with pasty, build up high fluted edge.
• Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
• Pour into pastry lined pan.
• Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
• Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
• Serve with sweetened whipped cream if desired.

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. Set aside 1/2 cup sauce for basting; cover and refrigerate remaining sauce for later use., Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Prepare grill for indirect heat, using a drip pan. Place chicken skin side down over drip pan; grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved sauce.