pumpkin pie no evaporated milk recipe

Written BySheba G Updated On
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The Best pumpkin pie no evaporated milk recipe

I’ve been making pumpkin pie for years, and I have to say, it’s a family favorite. My kids love helping me in the kitchen, especially when it comes to mixing the filling and rolling out the crust. This recipe is perfect for any occasion, whether it’s a holiday gathering or just a regular Tuesday night dinner.

The best part? It’s incredibly easy to make and requires no special equipment or skills. In fact, I often make it with my kids as a fun and educational activity.

They love learning about the different spices and ingredients that go into making this classic dessert. And let’s be real, who doesn’t love a good slice of pumpkin pie? It’s the perfect way to warm up on a chilly fall evening.

I’ve experimented with many different recipes over the years, but this one remains my go-to. It’s a simple yet delicious twist on the classic recipe that uses no evaporated milk. Instead, we use heavy cream and a hint of nutmeg for an extra-rich flavor.

My family devours it in minutes every time I serve it up. I’ve even made it for our friends and family gatherings, and everyone raves about it. It’s truly a crowd-pleaser.

Plus, it’s surprisingly healthy considering how decadent it tastes! The pumpkin is packed with vitamins and antioxidants, while the heavy cream adds a touch of luxury without overpowering the dish. I love serving it with a dollop of whipped cream or a sprinkle of cinnamon for an extra-special touch.

Classic Pumpkin Pie Without Evaporated Milk Recipe

4.7 from 914 votes

This classic pumpkin pie recipe skips the evaporated milk for a lighter, yet equally delicious, dessert. The smooth and creamy filling is perfectly balanced with a flaky pie crust, making it a perfect fall treat.

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

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
3-4 tbsp ice-cold water

For the Pumpkin Filling

1 can 15 oz pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cups heavy cream
2 large eggs

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large bowl, combine flour and salt.
3Add chilled butter and mix with a fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5If the dough is too sticky, add a bit more flour.
6Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
7Press the dough into a 9-inch pie dish, trimming any excess.
8Prick the bottom with a fork to prevent bubbling.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes.
11Remove the weights and parchment paper, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
12Set aside to cool.
13In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
14Gradually whisk in the heavy cream and eggs until the mixture is smooth and well combined.
15Pour the filling into the cooled pie crust.
16Bake the pie at 425°F (220°C) for 15 minutes.
17Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the edges are set and the center is slightly jiggly.
18Allow the pie to cool completely on a wire rack before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a quicker prep, use store-bought pie crust. You can also add a pinch of salt to the filling to enhance the flavors.

Watch Video Of How Classic Pumpkin Pie Without Evaporated Milk Recipe Works

This pumpkin pie no evaporated milk recipe is a great option for any occasion. It’s easy to make and uses simple ingredients.

It’s a perfect dessert for family gatherings and holidays. It can be made ahead of time and stored in the refrigerator.

You can also freeze individual slices for up to 2 months. It’s a great way to use up any leftover pumpkin puree and a delicious way to enjoy the flavors of fall.

I love this recipe and my family enjoys it too. It’s a great way to enjoy the flavors of fall and a perfect dessert for any occasion.

❓ Frequently Asked Questions About Pumpkin Pie Without Evaporated Milk

Q: Can I use fresh pumpkin instead of canned?

No, you can’t use fresh pumpkin instead of canned in this recipe. Fresh pumpkin has a higher water content than canned pumpkin, which would result in a watery filling.

Q: What if I don’t have heavy cream?

You can substitute half-and-half or whole milk if you don’t have heavy cream on hand.

Q: Can I make this pie ahead of time?

Yes, you can make the filling ahead of time and store it in the fridge for up to 24 hours before assembling and baking the pie.

Q: Is this pie suitable for vegans?

No, this pie is not suitable for vegans due to the heavy cream and eggs used in the recipe.

Q: Can I use ground cinnamon instead of ground nutmeg?

No, using ground cinnamon would change the flavor profile of the pie entirely.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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