This classic Pumpkin Pie without Evaporated Milk is made from scratch and it is super easy too. This is our favorite way to make pumpkin pie.
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Why I love this recipe
The filling comes together in minutes and is made from pumpkin puree, eggs, heavy cream, sugar, and pumpkin pie spice. Everything is combined and poured into a pie crust.
Ingredients
- 9-inch pie crust unbaked
- brown sugar
- white sugar
- salt
- pumpkin pie spice
- eggs
- canned pumpkin puree
- heavy cream
Substitutions
- 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.
Equipment used for this recipe
- pie pan or glass pie dish
- mixing bowls
- whisk
How to make Pumpkin Pie without Evaporated Milk
Step 1 – Preheat the oven to 425°F.
Step 2 – Place the unbaked pie shell into a pie pan.
Step 3 – In a small mixing bowl whisk together white sugar, brown sugar, salt, and pumpkin pie spice.
Step 4 – In a large mixing bowl, beat the eggs then whisk in the pumpkin puree.
Step 5 – Whisk in the sugar and pie spice mixture.
Step 6 – Slowly stir in the heavy cream and mix to combine.
Step 7 – Pour the pie filling into the unbaked pie dough and crimp down the pie edges to meet the top of the pie filling.
Step 8 – Bake for 15 minutes.
Step 9 – Reduce the heat to 350°F and bake an additional 45 – 50 minutes.
Step 10 – Cool on a baking rack until completely cooled, about 2 hours. Serve and enjoy!
FAQ’s
You can use regular milk, lactose-free milk, heavy cream, half and half and powdered milk. If using milk, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.
Pumpkin Pie without Evaporated Milk
This classic Pumpkin Pie without Evaporated Milk is made from scratch and it is super easy too. This is our favorite way to make pumpkin pie. The filling comes together in minutes and is made from pumpkin puree, eggs, heavy cream, sugar, and pumpkin pie spice. Everything is combined and poured into a pie crust.
Ingredients
- 1 9-inch pie crust unbaked
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 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 and crimp 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 canned or homemade pumpkin puree in this pie.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 304Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 254mgCarbohydrates: 34gFiber: 2gSugar: 21gProtein: 4g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
I’m Zona. My husband and I are empty-nesters and parents of 1 adult son. I have a passion for recipes and I share all the tips, tricks, and resources I can find (or create) to help you spend less time in the kitchen and more time enjoying your life.