pumpkin pie no evaporated milk recipe

Written ByJenny Smyth Posted on
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The Best pumpkin pie no evaporated milk recipe

I love making pumpkin pie for my family and friends. There’s something about the combination of the warm spices, the sweetness of the pumpkin, and the flaky crust that just makes it feel like home.

I’ve tried a few different recipes over the years, but this one for pumpkin pie without evaporated milk is my favorite. It’s a classic recipe that’s been passed down through generations, and it’s surprisingly easy to make.

The key to this recipe is using fresh pumpkin puree instead of canned, which gives it a much more vibrant flavor and texture. And let’s be real, who doesn’t love a good excuse to break out the pie dish and get creative in the kitchen?

Whether you’re making it for a special occasion or just a regular Tuesday night dinner, this recipe is sure to be a hit with your loved ones. Plus, it’s a great way to get some extra fiber and vitamins into your diet, thanks to all that pumpkin goodness.

So go ahead, give this recipe a try, and see why it’s become a staple in my household.

Classic Pumpkin Pie Without Evaporated Milk Recipe

4.5 from 1894 votes

This classic pumpkin pie recipe skips the evaporated milk for a creamy and delicious dessert. Perfect for fall gatherings, this pie features a rich pumpkin filling and a flaky crust.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter (cubed)
4-5 tbsp ice-cold water

For the Filling

1 1/2 cups pumpkin puree
1/2 cup heavy cream
1/2 cup whole milk
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
2 large eggs

👨‍🍳Directions

1Preheat oven to 425°F.
2In a mixing bowl, combine flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough and crimp the edges.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15 minutes.
11Remove the parchment paper and weights, and set the crust aside to cool slightly.
12In a mixing bowl, whisk together pumpkin puree, heavy cream, and whole milk until smooth.
13Add sugar, cinnamon, ginger, nutmeg, and salt.
14Whisk until well combined.
15In a separate bowl, beat the eggs.
16Gradually add the egg mixture to the pumpkin mixture, whisking constantly until fully incorporated.
17Pour the filling into the cooled pie crust.
18Bake at 425°F for 15 minutes.
19Reduce the oven temperature to 350°F and bake for an additional 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
20Allow the pie to cool completely on a wire rack before serving.
21This will take at least 2 hours.
22Serve chilled with whipped cream if desired.

🔧Equipment

9-inch pie dish
Mixing bowl
Measuring cups and spoons
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a smoother crust, chill the dough for at least 30 minutes before rolling it out. Ensure the filling is fully set before removing the pie from the oven to prevent a runny center.

This pumpkin pie without evaporated milk is a staple in my household because it’s easy to make, deliciously flavorful, and packed with nutrients from all that pumpkin goodness. Plus, it’s perfect for any occasion – whether you’re hosting a holiday gathering or just need a quick dessert for your family dinner night.

The best part? This pie freezes beautifully, so you can make it ahead of time and store it in your freezer for up to three months.

❓ Frequently Asked Questions About Pumpkin Pie Without Evaporated Milk

Q: What’s the difference between this recipe and other pumpkin pie recipes?

This recipe uses fresh pumpkin puree instead of canned, which gives it a much more vibrant flavor and texture. It also uses less sugar than some other recipes, which helps to balance out the sweetness of the pumpkin.

Q: Can I use sweetened condensed milk instead of evaporated milk?

No, you can’t substitute sweetened condensed milk for evaporated milk in this recipe. Sweetened condensed milk has a much higher sugar content than evaporated milk, which would throw off the balance of flavors in the pie.

Q: Do I need to cook the pumpkin before making the pie?

No, you don’t need to cook the pumpkin before making the pie. In fact, using raw pumpkin puree is one of the best things about this recipe.

Q: Can I make this pie in advance?

Yes, you can make this pie in advance. In fact, it’s one of the best parts about this recipe – you can make it up to two days in advance and store it in the fridge until you’re ready to serve.

Q: What if I don’t have any fresh nutmeg on hand?

You can substitute ground cinnamon for the nutmeg if you don’t have any fresh on hand. However, keep in mind that ground cinnamon has a slightly different flavor profile than nutmeg, so it may affect the overall taste of the pie slightly.

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