no sweetened condensed milk pumpkin pie

Pumpkin Spice Latte Cupcakes

Yields 12

The things you’ll need

  • ¼ cup hot milk
  • ¼ cup sweetened condensed milk
  • ½ cup pumpkin puree
  • 1 ¼ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ½ teaspoon ground ginger
  • ¼ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Whipped Cream
  • 2 cups heavy cream
  • ¼ cup sugar
  • Cupcake pan
  • Brown cupcake liners
  • Small mixing bowl
  • Medium mixing bowl
  • 2 large mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Decorating bag fitted with a #2D tip
  • Pumpkin pie spice
  • Green straws

Let’s get started!

  1. Preheat oven to 375°F.
  2. In a small bowl, whisk together milk and espresso powder until fully dissolved. Whisk in sweetened condensed milk and pumpkin puree until well combined.
  3. In a medium bowl, whisk together flour, baking powder, salt and spices.
  4. In a large bowl, with an electric mixer, beat butter until creamy. Add sugars and beat until light and fluffy. Scrap down the sides of the bowl as needed.
  5. Add an egg and then beat in vanilla extract.
  6. On low speed, alternate adding the flour and milk to the butter mixture, beginning and ending with the flour mixture.
  7. Fill each cupcake liner two-thirds full with batter.
  8. Bake for about 16 minutes.

Time to decorate!

  1. To make the whipped cream: Pour heavy cream and sugar in a medium bowl and beat with an electric mixer until firm peaks form.
  2. Scoop the frosting into a decorating bag fitted with a #2D tip.
  3. Once cupcakes have cooled completely, pipe a swirl of frosting onto each one.
  4. Sprinkle each cupcakes with a bit of pumpkin pie spice and insert a straw.
  5. TaDa! Fall never tasted so delicious!

anonymous asked:

Hi, I'm new to the blog and I'm excited to try some of the recipes but I'm lactose intolerant. For your recipes that require milk, which milk substitute do you think would work best? (Soy, coconut, almond etc.) I'm probably going to focus on baking first if that helps at all.

The recipes that use milk are:
Strange Bun-use lactose free milk or almond milk.
Chowder (uses half&half)-if you can find lactose free half&half it’ll work well, if not, mix a little cornstarch with water and then whisk it in the chowder to thicken it, and add lactose-free or soy milk.
Ice Cream (heavy cream+sweetened condensed milk)-This one’s a bit tricky. For the sweetened condensed milk, take 2 cans of full-fat coconut milk and bring it over a gentle boil, then add ½ cup of raw honey and simmer for 25-30 minutes, stirring often, then cool completely. That should be enough for the whole recipe. As for the heavy cream, some places sell lactose-free heavy cream. If that’s not available for you, coconut cream should work.  
Pumpkin Pie (evaporated milk)-coconut milk
Parsnip Soup-the heavy cream in it is optional, but you can use coconut or almond milk, but reduce the amount by a bit so as not to thin the soup too much.
Rice Pudding-coconut, soy, almond, or lactose-free milk will all work. Alternatively, rice milk might compliment the rice in the pudding. 
Pumpkin Soup (evaporated milk)-coconut milk
Chocolate Cake-coconut milk may compliment the chocolate flavour, but if you’re not keen on that then use almond or soy
Maple Bar-use lactose free or almond milk
Pancakes-any sort of lactose-free or dairy-free milk will do
Pepper Poppers-use water instead
Pink Cake-coconut milk or almond milk

I’m not entirely experienced in lactose-free foods, but I examined each recipe and did some Googling, so I think these will work! 

Few people have asked about my pumpkin ice cream. I don’t mind at all sharing.

Get yourself a nice metal bowl, something that gets cold pretty fast with a quick trip to the freezer. While that’s chillin’ (HA, get it? Who else wants to punch me in the face rn?), get the rest of your shit together. You’ll need:

-One can of coconut milk (13.5 oz, I personally prefer and recommend Goya brand coconut milk.)

-One can of evaporated milk (12 oz, prefer and recommend Carnation brand.)

-One can of sweetened condensed milk (14 oz, prefer and recommend either Goya or La Lechera.)

-Pumpkin purée ( 15 oz size preferred, you add to taste, this size provides just enough with very little waste if you didn’t want to use too much. Also preferred and recommend Libby’s.)


-Pumpkin pie spice

-Powdered cinnamon or cinnamon extract

-Rum extract

-Vanilla Extract

Alright your metal helmet should be done getting frostbite in the freezer now, take it out and start puttin’ shit together.  Dump all your fuckin’ not-milk milk into the ice chamber, and start whisking. Condensed milk can be a bitch if it freezes against the bowl. After it’s all incorporated and smoother than a freshly shaven ass cheek, start dumpin’ in that pumpkin puree by the spoonful like you’re disposing body parts and whisk until you get a taste you don’t absolutely hate. After that, if you want, start adding in that optional fancy bullshit I mentioned earlier. Hell, throw in a couple shots of vodka or fuckin’ rum, whatever the fuck I do not give a single shit. Anyways, whiiiiiiiisk that bitch until there aren’t any lumps of the shit you put in there. Pop it in the freezer for like 3-5 hours, don’t touch it till it’s frozen solid like your ex’s heart. Enjoy when it’s fucking done, or when it’s not, I know my followers and most of you have no fucking impulse control. Enjoy. Share this recipe with your kids, if you ever spawn any.

Pumpkin Spice Cheesecake   😍 😍

Follow Me @FlirtyDesserts for more delicious homemade sweets, desserts, and other astonishing cakes pictures and recipes <3.

Full recipe below:

IngredientsVegetarian∙ Serves 8Produce

  • 1 (15 ounce) can Pumpkin


  • 3 Eggs

Baking & Spices

  • 2 tsp Pumpkin pie spice
  • 1 (15.25 ounce) box Spice cake mix, prepared


  • 1 (14 ounce) can Condensed milk, sweetened
  • 3 (8 ounce) packages Cream cheese

You know bluepeepswhiteydragon, I’ve actually played Dark Cloud 2. But considering this was back in the day when you could run down to your local mini mart and rent PlayStation games, it was quite a long time ago. Honestly, I had completely forgotten about it until you made this request.

It had been bothering me for years, I couldn’t even tell if it was a real game or a very detailed dream, much less it’s name! All I could recall was an oddly-scaled boy with a large wrench and a camera. I think I took a picture of a trachcan when I first got it. My gameplay wasn’t long-lived, as I think I quit when I ventured down into the tunnels under the city. As a 10-year old, I didn’t have a firm grasp of game-play mechanics or…uh, patience, actually. 

No wonder I never got past the swamp level with all the sentient washing machines in Banjo-Kazooie. 

Either way, Sweet Potatoes! If it’s a Potato Pie, you can be sure I’m not using russets, but don’t scoff the sweet potato. I didn’t like them either until a few years ago when I discovered how decadent my Mom’s sweet potato casserole she makes on Thanksgiving is. So after a devastating experience with the Sweet Potato Pie from Sam’s, I decided that I could do way better, and use a similar twist to my Mom’s casserole. Trust me, when you take your first bite, you’re never gong back to pumpkin. I’m sure not. Maybe that’s why it’s a powerup, because it’s elevated itself to a level towering over the generic pumpkin pie. The recipe is under the cut.

-MJ & K

Keep reading

Jack-O-Lantern Hand Pies

Yields 8-12 pies

Things you’ll need

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoons buttermilk
  • 1 (15-ounce) can pumpkin puree
  • 1 (11.25-ounce) can sweetened condensed coconut milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground ginger
  • Large bowl
  • Medium bowl
  • Pie dish
  • Whisk
  • Rubber spatula
  • Small ice cream scoop
  • Pan spray
  • Cutting board
  • Baking sheet lined with parchment
  • Pumpkin cookie cutter
  • Rolling pin

Let’s get started!

  1. In a large bowl combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until
  3. Drizzle in ice-cold buttermilk and then use your hands to form dough.
  4. Divide the dough into 2 disks and then wrap tightly in plastic wrap. Chill for 2 to 24 hours to set.
  1. Preheat oven to 350ºF.
  2. In a medium bowl combine all the filling ingredients and whisk together until smooth and well combined.
  3. Pour into a greased pie dish and bake for 60 to 75 minutes.
  4. Allow to cool fully before filling Jack-O-Lanterns.

Time to decorate!

  1. Roll out dough onto a floured surface and then cut out pumpkin shapes. On half of the pumpkins, use small and medium triangle cutters to create the face of the Jack-O-Lantern.
  2. Scoop 1 tablespoon of filling onto the plain pumpkin cutouts and then spread it just enough to leave a border around the edges.
  3. Brush some egg wash around the edges of the edges and then top it with a Jack-O-Lantern face. Gently press down on the edges so that the two sides stick together and then brush the top with egg wash.
  4. Bake at 350ºF for 25 minutes. Remove from oven to egg wash once more and then place back in the oven for 7 minutes.