Pumpkin Pie without Evaporated Milk Recipe
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 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
Serving: 1Calories: 413kcalCarbohydrates: 47gProtein: 6gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 99mgSodium: 350mgPotassium: 259mgFiber: 3gSugar: 30gVitamin A: 11.694IUVitamin C: 3mgCalcium: 77mgIron: 2mg
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