Pumpkin Pie Without Evaporated Milk
This easy pumpkin pie without evaporated milk can be made with fresh or canned pumpkin puree. It’s perfectly spiced, silky, and smooth. The finished pie is served with lightly sweetened vanilla whipped cream and dusted with cinnamon.
This easy pumpkin pie recipe without evaporated milk uses heavy cream instead. It gives it a little extra richness but the pie is still light and silky smooth with a creamy texture. Homemade pumpkin puree or canned pumpkin puree can be used.
The spices in the best pumpkin pie recipe are what can make or break a pie. You need the right amount and the right balance of all the spices and flavors so they enhance and complement the pumpkin flavor. This pie uses ground cinnamon, ginger, nutmeg, allspice, and cloves. Or use this homemade pumpkin spice mix.
Make this traditional pumpkin pie in a 9-inch/23cm pie shell. A homemade pie crust far beats the flavor of store-bought and it’s super easy to make either by hand or in a food processor. The pie dough undergoes a blind bake for 10 minutes to help set the crust before pouring in the liquid filling.
How to tell if pumpkin pie is done
The pie is done when the edges are set but the middle of the pie still wobbles a bit like jelly. Turn off the oven and crack open the door to release the heat. Let the pie cool in the oven for an hour. This will help stop it from cracking.
Remove the pie from the oven and let it cool further until it’s at room temperature. Refrigerate the pie until you’re ready to serve it, then top it with vanilla whipped cream. The pie filling will firm more when it has been chilled in the fridge.
Storing and make-ahead instructions
Leftover pie will keep, covered, for up to 5 days in the refrigerator. You can make the pumpkin pie up to a day ahead of time and keep it refrigerated.
Individual components – Pie crust dough can be stored, wrapped, in the fridge for up to 2 days. Make the filling a day in advance and refrigerate in a covered bowl or airtight container.
Freezing – Freeze the pie dough for up to 3 months. Thaw it overnight in the refrigerator. The baked pie can be frozen, too. Wrap it tightly and freeze for up to three months. Thaw in the refrigerator before serving.
Pumpkin Pie Without Evaporated Milk
Ingredients
Filling
- 150 g soft brown sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract or paste
- 425 g pumpkin puree fresh or canned
- 180 g heavy cream / whipping cream
Vanilla cream
- 120 g heavy cream / whipping cream
- 1 Tablespoon powdered sugar
- 1/2 teaspoon vanilla paste or extract
- 1/4 teaspoon ground cinnamon
Instructions
Blind-Baking Pastry
- Preheat the oven to 400°F/205°C.
- Roll out the pie crust on a lightly floured surface into a 12-inch circle. Drape it over a 9-inch deep dish pie pan, leaving an overhang. Roll the overhanging dough under the edge to make a thick border.
- To flute, push an index finger from one hand into the dough edge between the opposite hand's thumb and index finger. Continue this all around the dough edges. Alternatively, use a fork to create rustic lines around the edges or pinch the edges instead. prick the bottom of the pie crust all over with a fork.
- Line the crust with parchment paper and fill it with pie weights all the way to the top.
- Bake it at 400°F/205°C for 15 minutes until the edges of the pie crust are lightly browned. Remove the baking weights and parchment paper and bake again for 3-5 minutes until the middle of the pastry no longer looks wet. Remove the pie case from the oven and remove the baking weights.
- Lower the oven temperature to 350°F/175°C
The filling
- In a large bowl, add the spices, flour, salt, and brown sugar and whisk them together to break up any brown sugar clumps.
- Add in the eggs, vanilla, pumpkin puree, and heavy cream and whisk it until smooth. Pour the filling into the par-baked pie crust.
- Bake the pie at 350°F/175°C for 40-50 minutes until the filling is lightly puffed around the edges. The pie is done when the edges are set, but the middle of the pie center still has a wobble, like jelly.
- If the edges are browning too fast during the baking time, you can tent the pie edges with aluminum foil.
- Turn off the oven and open the door to release the heat. Let the pie cool in the oven for an hour.
- Remove the pie from the oven and let it cool until it's at room temperature. Refrigerate the pie until you're ready to serve it, then top it with vanilla whipped cream. The pie filling will firm more when chilled in the fridge.
Vanilla whipped cream
- In a bowl, combine the heavy cream, powdered sugar, and vanilla. Whip it with electric beaters until medium peaks form but do not overwhip it.
- Dollop the cream or pipe it around the edge of the pie. Lightly dust it with ground cinnamon.
