This Pumpkin Pie Without Evaporated Milk features a creamy and rich filling and a buttery pie crust! It's easy to make and turns out even better than if you'd be using condensed milk.
Turns out, you don't need any kind of canned milk to make an incredible pumpkin pie, and this recipe proves just that.
This Pumpkin Pie without Evaporated Milk is the only dessert you'll need this Thanksgiving! It's packed with pumpkin flavor and has just the right amount of spices.
For more pumpkin recipes, check out my Pumpkin Pancakes, Pumpkin Baked Oatmeal without Eggs, and Pumpkin Pie Oatmeal.
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Why You'll Love This Recipe
- Creamy custard with a flaky crust. The filling is packed with warming spices and has a rich and creamy texture. It literally melts in your mouth.
- No fancy or weird ingredients are needed. No evaporated milk, no condensed milk, or anything you won't usually buy. Only simple ingredients like cream, milk, eggs, and sugar.
- Can be made ahead of time. This pie can be made 2-3 days before Thanksgiving and it will taste just as amazing.
- Can be made even by beginners at baking. If this is your first time baking a pie, don't worry! This is an easy recipe you can make regardless of your experience, and I've even provided step-by-step photos and instructions.
Ingredients
See the recipe card below for exact measurements.
- Pie dough. You'll need a pre-prepared pie crust. I am using a homemade pie crust in this recipe, but you can also use store-bought.
- Pumpkin puree. Using canned pumpkin puree is super convenient. Also, the texture tends to be thicker than fresh pumpkin puree.
- Heavy cream. This is the main ingredient that we're using to substitute evaporated milk and condensed milk.
- Milk. You can use any milk you like. I am using whole milk, but soy milk or almond milk will also work.
- Eggs. You'll need three large eggs to thicken the pumpkin pie filling.
- Brown sugar. I like to use brown sugar instead of granulated sugar because it gives more flavor to the pie.
- Cornstarch. For thickening the filling.
- Egg wash: For brushing on the pie crust before baking.
- Spices. You'll need cinnamon, ground ginger, nutmeg, clove, black pepper, and salt. If you don't have all of those spices on hand, you can use 2-3 teaspoon of pumpkin pie spice instead.
How to Make Pumpkin Pie without Evaporated Milk
Step 1: Pie crust
If you haven't done it already, start by rolling out your pie crust. Sprinkle a little flour onto a clean surface and some onto the dough. Using a rolling pin, roll from the center to the edges, applying medium pressure, until you have a pie crust that is 2-3 inches wider than your pie tin.
Carefully transfer the crust onto the pie tin. Using your thumb and point fingers, pinch the dough at the edges.
Make holes all over the dough using a fork, then freeze for 10-15 minutes, or until firm.
Preheat your oven to 350ºF (175ºC). When ready, layer the pie crust with parchment paper and add beans or pie weight to weigh it down. This will prevent it from puffing up while blind-baking. Bake the pie crust for 15 minutes.
Step 2: Make the pumpkin filling
While baking the crust, make the filling. To a large bowl, add pumpkin puree, eggs, milk, heavy cream, brown sugar, cornstarch, and spices.
Using a whisk, mix until smooth and creamy.
Step 3: Fill the crust and bake
Once the crust is ready, take it out of the oven and remove the parchment paper with the beans. Then, pour the filling and bake for 45-50 minutes.
After 25 minutes, add aluminum foil over the pie to prevent it from burning. Bake until the filling has set around the edges but is still jiggly in the middle. It will continue to cook as it cools.
And finally, let it cool completely on a wire rack before slicing. This is the hardest part but it's so worth it!
Expert Tips
- Use a high-quality pie crust. I feel like this goes without saying, but using a good buttery pie crust takes this pumpkin pie without evaporated milk to a whole new level.
- Use pie weights or beans to weigh the crust down. This is important to prevent the crust from puffing up or misshaping while baking.
- Refrigerate the crust before baking. This is a key step if you want a flaky pie crust. It also helps it not to shrink as much.
- Blind-bake the crust. I've found that blind-baking (also known as pre-baking) for just 15 minutes makes the crust super flaky. It's not mandatory, but I highly recommend it.
- If using homemade pumpkin puree, strain it through a fine mesh. Homemade pumpkin puree tends to be thinner and has more liquid than a canned one. To achieve the best texture for your pumpkin pie, make sure to strain it to remove excess water.
- Don't overbake the pie! This is a key step when making this easy pumpkin pie recipe. If you overbake it, the pie will crack and will turn out rubbery and dry. What you want to do is bake it until the edges are set, but the middle is still soft. This gives it custard-like consistency and makes it super creamy.
- Let the pie chill before slicing. The pie continues to set and firm up as it cools, so I recommend letting it cool completely and even refrigerating it for 1-2 hours before serving.
FAQ
Evaporated milk in pies can be easily substituted with a mixture of heavy cream and whole milk.
Yes. You can prepare and bake the pie crust ahead of time, and mix the pumping pie filling. However, I don't recommend filling the pie ahead of time, as it can make the bottom crust soggy.
Yes, this pie freezes perfectly! Let it cool to room temperature first. If your pie is still in the pie tin, you'll need to wrap the pie tin with plastic wrap securely.
If it has already been cut into pieces, you'll need to transfer each piece to an airtight container, and layer parchment paper between each piece of pie to prevent them from sticking. Freeze for up to 3 months.
Blind baking is simply pre-baking, which means that you'd have to bake the pie before adding the filling. After rolling your dough, you'll need to chill the crust first, until it's firm, then bake for 15 minutes.
Yes, this recipe can easily be made with your favorite non-dairy milk and non-dairy cream! Just make sure you're using creamy and rich substitutes, such as full-fat coconut milk for the cream and barista-style nut milk for the whole milk.
Depending on how much your pie crust shrinks (if at all) you may have a little bit of pie filling left. You can either make mini pumpkin pies or pour the mixture into ramekins and bake it for 20-25 minutes.
Kitchen Tools Needed
This recipe doesn't require any fancy equipment, but you'll need these basic kitchen tools to make this pumpkin pie without evaporated milk.
- Mixing bowl - for mixing the pumpkin pie filling.
- Whisk - for easily mixing the filling without incorporating too much air.
- Pie pan - because you can't make a pie without a pie tin, obviously.
- Rolling pin - if you're using homemade pie dough and you need to roll it out.
- Pie weighs (optional) - for weighing down the pie crust while baking. Can be substituted with beans.
- Wire rack (optional) - for cooling the pie after it comes out of the oven.
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How to Avoid Cracks in Pumpkin Pie
The biggest mistake that people make when preparing pumpkin pie is overbaking it! That causes the custard to crack and get rubbery, as well as dries out the pie.
To avoid that, make sure to bake the pie until the edges have set, but the middle is still soft and jiggly. The custard continues to set as it cools, so it won't turn out underbaked.
Variations
- Vanilla extract: This is not a traditional pumpkin pie ingredient, but it adds a nice hint of flavor.
- Orange zest: If you love citrus fruit, you have to try adding 1 tablespoon of orange zest to your pumpkin pie filling.
- Chocolate: You can add a layer of chocolate ganache to the bottom of the crust before pouring in the filling. This will make for a delicious surprise when everyone bites into their slices!
- Streusel topping: This one is a game-changer. If you want to switch things up, sprinkle your pie with a streusel topping before baking it.
- Cream cheese swirl: This is for all my cheesecake lovers. You'll need to make a simple cream cheese swirl, then use a knife and swirl it on top of the pie before baking.
Topping Ideas
- Whipped cream or coconut whipped cream: This is a classic topping that I love spreading in the middle of the pie. It makes the pie even creamier.
- Buttermilk frosting: You can put some buttermilk frosting in a piping bag and decorate the pie around the edges.
- Caramel sauce: This pie is not too sweet, so adding a drizzle of caramel sauce is a match made in heaven!
- Crushed nuts: I love adding crushed pecans or walnuts for a little crunch and nuttiness.
- Coconut flakes: Surprisingly coconut and pumpkin go really well together. Sprinkle some toasted coconut flakes over your pie for a delicious and beautiful effect.
- Meringue: This is one of my favorite ways to elevate pumpkin pie! You can make a classic meringue, or if you want to be fancy, you can make pumpkin-spiced or chai-spiced meringue.
- Sea salt: If you want to let the pie shine on its own, a little sprinkle of flaky sea salt will allow it do to just that.
Storage
Let the pie cool to room temperature. If it's still in the pie tin, wrap it with plastic wrap. If it has been cut into pieces, transfer each piece to an airtight container. Store in the fridge for up to 5 days. It's best in the first 2-3 days.
More Fall Desserts
📖 Recipe
Pumpkin Pie without Evaporated Milk
Equipment
- Pie tin
- Rolling Pin optional
- Pie weights optional
Ingredients
- Pie dough or pre-made pie crust (homemade or store-bought)
- Eggs wash (1 large egg beaten with 1 tablespoon milk)
- 1 15oz can (450g) pumpkin puree*
- 3 large eggs
- 1 cup (200g) brown sugar, packed
- 1 cup (250ml) heavy cream
- ¼ cup (60ml) milk (whole or 2%)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- ¼ teaspoon sea salt
- A large pinch of black pepper
Instructions
- If you haven't done it already, start by rolling out your pie dough. Sprinkle flour onto a clean surface and a little bit onto the dough. Using a rolling pin, roll from the center to the edges, applying medium pressure, until you have a pie crust that is 2-3 inches wider than your pie tin.
- Carefully transfer the crust onto the pie tin. Using your thumb and point fingers, pinch the dough at the edges. Then, using a pastry brush, brush the edges lightly with the eggwash mixture.
- Make holes all over the dough using a fork, then freeze for 10-15 minutes, or until firm.
- Preheat your oven to 350ºF (175ºC). When ready, layer the pie crust with parchment paper and add beans or pie weight to weigh it down. This will prevent it from puffing up while blind-baking. Bake the pie crust for 15 minutes.
- While baking the crust, make the filling. To a large bowl, add pumpkin puree, eggs, milk, heavy cream, brown sugar, cornstarch, and spices. Using a whisk, mix until smooth and creamy.
- Once the crust is ready, take it out of the oven and remove the parchment paper with the beans. Then, pour the filling and bake for 45-50 minutes. After 25 minutes, add aluminum foil over the pie to prevent it from burning. Bake until the filling has set around the edges but is still jiggly in the middle. It will continue to set as it cools.
- And finally, let it cool completely on a wire rack before slicing. This is the hardest part but it's so worth it!
Notes
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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