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Pumpkin Pie without Evaporated Milk in a glass pie dish.

Pumpkin Pie without Evaporated Milk Recipe

Zona House
If you're looking for a delicious and easy pumpkin pie recipe, you've come to the right place! This classic Pumpkin Pie without Evaporated Milk is a favorite around here, and you won't believe how simple it is to make from scratch. In just a few minutes, you can whip up the filling using pumpkin puree, eggs, heavy cream, sugar, and some delightful pumpkin pie spice. Just mix everything together and pour it into your pie crust—so simple and so tasty! Enjoy!
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 2 hours
Total Time 3 hours
Course Sweet Treats
Cuisine American
Servings 6 - 8 slices
Calories 439 kcal

Equipment

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

Notes about ingredients and 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.
Storage instructions
  • 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

Serving: 1Calories: 439kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 107mgSodium: 374mgPotassium: 267mgFiber: 3gSugar: 30gVitamin A: 11705IUVitamin C: 3mgCalcium: 79mgIron: 2mg
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