My husband has been begging me and begging me to make him a pumpkin pie, so I made two for the kids birthday party on Saturday. On Sunday he was begging for another one. Why? He only got two pieces of the ones I made on Saturday. Fine but I was out of sweetened condensed milk, which is what my recipe calls for. So I set out looking for a pumpkin pie recipe that doesn't require sweetened condensed milk and found this Caramel Pecan Pumpkin Pie recipe from All Recipes.
It was amazing!
The pie was very easy to make, although I did make some changes.
I had a 29 ounce can of pumpkin instead of a 15 ounce can so I decided to double the rest of the recipe to make two pies instead of just one. I figured one ounce of pumpkin wouldn't hurt.
I didn't have lemon zest so I just left it out.
With the doubled recipe I needed one cup of half-and-half, which I didn't have. So I used a half-and-half substitue using whole milk and butter. To do this I melted 4 1/2 teaspoons of butter in a measuring cup and added in enough milk to make a cup.
I didn't have whole pecans at home, so I used pecan pieces and halves for the pecans.
This recipe has a definite fall appeal to it, and will be on my Thanksgiving Day menu for sure!
I am linking this post up to
Tempt My Tummy Tuesdays at Blessed With Grace.