Easy No Bake Pumpkin Pie # CansGetYouCooking

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“Cans Get You Cooking” is a program that spreads the message that the irrefutable science of cans seals in freshness, flavor, nutrition, and goodness allowing you to create meals you can feel good about serving and  your family will enjoy. It is interesting to know that the canning process used today is essentially the same that our grandparents and great grandparents used to preserve food naturally generations ago.

My time is very valuable to me and having a supply of canned goods in my "cantry" means I don't have to make rush trips to the grocery store. You will find canned fruits, vegetables, beans, juices, meats, milk and more in my pantry. I feel that I can always make healthy, good tasting home cooked meals anytime because I trust the canning process is done when the vegetables have been fresh picked and sealed within hours, locking in the freshness, nutrients and flavors. Oregon State University conducted a study that proved that canned peaches are nutritionally on par with fresh, check it out here and the University of California's Davis study concluded that many canned fruits and vegetables have the same nutrients as their fresh or frozen counterparts.

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One easy dessert I made straight out of my cantry is a Pumpkin Cream Pie. I used Libby's 100 Pure Canned Pumpkin and Carnation Evaporated milk that I purchased at Walmart. The other items are normal staples that I always try to have on hand.

   


Easy No Bake Pumpkin Cream Pie

1 (12 oz.) can Carnation evaporated milk
1 (15 oz.) can Libby’s pure pumpkin puree
3/4 cup granulated sugar
1/2 tsp. salt
2 tbsp. cornstarch (leveled)
1 tbsp. pumpkin pie Spice
3 egg yolks
1 pre-baked pie shell

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

Beat the egg yolks with a fork (adding a little of the cooked pumpkin mix to the beaten eggs to keep eggs from cooking), pour the eggs into the cooked pumpkin mix and cook for another 4 to 5 minutes.
Pour into the pre-baked pie shell and refrigerate for four hours. Keep refrigerated till served.

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