Pumpkin Pie Without Evaporated Milk

the perfect Thanksgiving dessert!

Step 1: Gather all of the ingredients for this pumpkin pie without evaporated milk. I like to use canned pumpkin puree.

Step 2: Sprinkle flour onto a clean surface and some onto the dough. Using a rolling pin, roll until you have a pie crust that is 2-3 inches wider than your pie tin.

Step 3: Carefully transfer the crust onto the pie tin. Using your thumb and point fingers, pinch the dough at the edges.

Step 4: Make holes all over the dough using a fork, then freeze for 10 minutes, or until firm. In the meantime, preheat your oven to 350ºF.

Step 5: When ready, layer the pie crust with parchment paper and add beans or  pie weight. Bake for 15 minutes.

Step 6: In the meantime, make the filling. To a large bowl, add pumpkin puree, eggs, milk, heavy cream, brown sugar, cornstarch, and spices.

Step 7: Using a whisk, mix until smooth and creamy, make sure the cornstarch and the spices have dissolved.

Step 8: When the crust is ready, remove the parchment paper with the beans. Then, pour the filling and bake for 45-50 minutes.

Step 9: 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.

Step 10: And finally, let it cool completely on a wire rack before slicing. Top with whipped cream or crushed nuts.

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