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A slice of pumpkin pie without evaporated milk, topped with whipped cream and sprinkled with cinnamon, sits on a white plate, with a fork taking a bite. The rest of the pie is visible in the background.

Pumpkin Pie Without Evaporated Milk

Elien Lewis
This easy pumpkin pie can be made with fresh or canned pumpkin puree. It's perfectly spiced, silky, and smooth.
5 from 4 votes
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Prep Time 45 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 45 minutes
Course Pies
Cuisine American
Servings 9 inch-pie
Calories 449 kcal

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
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract or paste
  • 1 Tbsp orange zest
  • 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 425°F (220°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. 1 unbaked pie crust
  • 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 425°F (220°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.
  • Lower the oven temperature to 340°F/170°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. 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
  • Add in the eggs, vanilla, pumpkin puree, and heavy cream and whisk it until smooth. Pour the filling into the par-baked pie crust. 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract or paste, 1 Tbsp orange zest , 425 g pumpkin puree, 180 g heavy cream / whipping cream
  • 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.
  • 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. 120 g heavy cream / whipping cream, 1 Tablespoon powdered sugar, 1/2 teaspoon vanilla paste or extract
  • Dollop the cream or pipe it around the edge of the pie. Lightly dust it with ground cinnamon. 1/4 teaspoon ground cinnamon

Notes

Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two. 

Nutrition

Serving: 1sliceCalories: 449kcalCarbohydrates: 44gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 168mgSodium: 456mgFiber: 1gSugar: 28g
Keyword pies
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