This classic Pumpkin Pie without Evaporated Milk is a delightful treat that you can easily whip up from scratch. It’s our go-to method for creating this beloved dessert, and what makes it truly special is how simple the process is.
With a rich, spiced filling made from pureed pumpkin, along with a perfectly flaky crust, this pie captures the essence of fall in every bite. Whether it’s for a festive gathering or a cozy family meal, this homemade pumpkin pie is sure to become a cherished favorite in your kitchen.
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process shots for Pumpkin Pie with Heavy Cream
- You may also enjoy
Why I love this recipe
I love how this filling comes together in just minutes! It’s a blend of pumpkin puree, eggs, heavy cream, sugar, and pumpkin pie spice—all my favorites. I usually mix everything up in a bowl and then pour it into a pie crust, and the smell that fills the kitchen is just heavenly. It’s such a comforting recipe!
Expert tips
- You can use a homemade pie crust instead of a store-bought crust.
- Fresh pumpkin puree can be used instead of canned.
- Whole milk or evaporated milk can be used instead of heavy cream.
FAQ’s
You can use regular milk, lactose-free milk, heavy cream, half-and-half, or powdered milk. If using milk, add 1 tablespoon of cornstarch along with the sugar and spices to help the pie set properly.
Process shots for Pumpkin Pie with Heavy Cream
You may also enjoy
As an Amazon Associate, I may earn a small commission, at no additional cost, if you purchase through the product affiliate links in this post.
Pumpkin Pie without Evaporated Milk Recipe
Ingredients
- 1 9-inch pie dough (unbaked)
- ½ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 2 large eggs
- 15 ounces canned pumpkin puree (or homemade pumpkin puree)
- 1 cup heavy cream
Instructions
- Preheat the oven to 425°F.
- Place the unbaked pie shell into a pie pan.
- In a small mixing bowl whisk together white sugar, brown sugar, salt, and pumpkin pie spice.
- In a large mixing bowl, beat the eggs then whisk in the pumpkin puree.
- Whisk in the sugar and pie spice mixture.
- Slowly stir in the heavy cream and mix to combine.
- Pour the pie filling into the unbaked pie dough. Crimp and fold down the pie edges to meet the top of the pie filling.
- Bake for 15 minutes.
- Reduce the heat to 350°F and bake an additional 45-50 minutes.
- Cool on a baking rack until completely cooled, about 2 hours.
Notes
- You can use a homemade pie crust instead of a store-bought crust.
- Fresh pumpkin puree can be used instead of canned.
- Whole milk or evaporated milk can be used instead of heavy cream.
- After the pumpkin pie has cooled completely, refrigerate it to ensure safe storage for up to four days. Wrap the cooled pie tightly in plastic wrap or place it in an airtight container.
- If you won’t be consuming it within a few days, you can freeze the pie for one to two months.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
Zona House
Sunday 7th of December 2025
This pie is super easy and delicious!