NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.
Chocolate Chip Pumpkin Pie
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Prep Time
-
Cooking Time
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Skill Level
Easy -
Makes
8
slices
In this recipe
Ingredients
- 3 large eggs
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup NESTLÉ® CARNATION® Evaporated Milk
- 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 1 pre-made pie crust
- 1 large egg, beaten
- Fresh whipped cream, for garnish
Instructions
PREHEAT oven to 350º F.
WHISK together 3 eggs, pumpkin and sugar until smooth. Whisk in cinnamon, ginger, salt, nutmeg and cloves. Whisk in evaporated milk. Fold in ¾ cup morsels.
BRUSH the edges of the pie crust with beaten egg. Pour filling into crust. Top with remaining ¼ cup morsels.
BAKE for 45–55 minutes, or until filling is set.
REMOVE from oven and let pie fully cool.
PIPE freshly whipped cream onto pie. Slice and serve!
WHISK together 3 eggs, pumpkin and sugar until smooth. Whisk in cinnamon, ginger, salt, nutmeg and cloves. Whisk in evaporated milk. Fold in ¾ cup morsels.
BRUSH the edges of the pie crust with beaten egg. Pour filling into crust. Top with remaining ¼ cup morsels.
BAKE for 45–55 minutes, or until filling is set.
REMOVE from oven and let pie fully cool.
PIPE freshly whipped cream onto pie. Slice and serve!