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.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Pumpkin Pie with Heavy Cream
- FAQ’s
- You may also enjoy
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.
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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.
How to make Pumpkin Pie with Heavy Cream
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 of cornstarch with the sugar and spices to help the pie set up.
You may also enjoy
- Chewy Peanut Butter Cookies
- 3 Ingredient Apple Dump Cake
- 1 Banana Banana Bread
- 3 Ingredient Banana Muffins
- 3 Ingredient Pumpkin Muffins
- 5 Ingredient No Bake Cheesecake
- 5 Ingredient Pineapple Pie
- 7 Ingredient Peach Cobbler
- 3 Ingredient Cinnamon Roll Caramel Apple Pies
- Pumpkin Crisp
Pumpkin Pie without Evaporated Milk Recipe
Ingredients
- 1 pie dough (9-inch unbaked)
- ½ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon salt
- 1 ½ 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.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.