Pumpkin Pie without Evaporated Milk
This Pumpkin Pie Without Evaporated Milk recipe offers a delicious solution if you prefer a fresher flavored pumpkin pie. We use heavy cream instead of evaporated milk or condensed milk, creating a luxuriously smooth and creamy texture without sacrificing the classic taste of pumpkin pie.
Servings: 8 to 10 slices
Calories: 384kcal
Equipment
- Pie Weights
- Pie Crust Rim Protector
- Regular Glass Pie Plates
- Deep Dish Glass Pie Plate
Ingredients
Homemade Pie Crust OR
- 1 package refrigerated pie crust
Pumpkin Pie Filling (without evaporated milk or condensed milk)
- ½ sugar
- ½ cup light brown sugar
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 15 oz pumpkin puree
- 2 large eggs
- 1 cup heavy cream
- 1½ teaspoon vanilla extract
Instructions
Pie Crust
- Preheat the oven to 350℉.
- Make the pie crust according to my pie crust recipe, or use a refrigerated pie crust that you've brought to room temperature (using a cold pie crust will cause it to crack and break when unrolling).1 package refrigerated pie crust
- Spray a 9" deep dish pie pan with non-stick spray. Fit the pie crust into a 9" pie plate, crimping the crust edges.
- Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes. Remove the pie weights, and pierce the crust with a fork. Return to the oven and continue baking for an additional 10 minutes. Remove when slightly golden (it will be pale, this is par cooking) to cool while preparing pumpkin filling.
Prepare The Pumpkin Filling
- Set the oven rack so that the top rack is in the center position in the oven. Preheat the oven to 425℉.
- Using a medium sized bowl, whisk the sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, cornstarch, and salt in a bowl until evenly blended, making sure to break up any brown sugar lumps.½ sugar, ½ cup light brown sugar, 1½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon ground allspice, 1 tablespoon cornstarch, ½ teaspoon salt
- In a large mixing bowl add the pumpkin puree, and eggs. Add the whisked dry ingredients, heavy cream, and vanilla extract. Mix with an electric mixer until creamy smooth.15 oz pumpkin puree, 2 large eggs, 1 cup heavy cream, 1½ teaspoon vanilla extract
- Pour pumpkin pie filling into the prepared pie crust until ¾ full (you may have about ½ to ¾ cup filling left over, depending on your pie pan). PRO TIP: Use the pie crust scraps to fit into muffin pan cavities and pour the leftover filling in it for a couple small pumpkin tarts.
- Bake pie in the center of the oven at 425℉ for 15 minutes, then lower the heat to 375℉ for an additional 40 minutes or until the center is slightly jiggly (the pie will cook more on the cooling rack). PRO TIP: Use a pie crust shield after 30 minutes to prevent the crust edges from browning too much.
- Remove and set on a cooling rack for 3 hours to set up, before chilling or serving. Serve with whip cream dusted with cinnamon for a holiday presentation.
Notes
- Make sure you are using pumpkin puree NOT pumpkin pie filling.
- This recipe will make TWO 8" regular depth pie as well as one deep dish pie with a little extra filling left over.
- Save the pie crust scraps to make cut out leaves and use an egg wash (1 beaten egg with 1 tablespoon water) to adhere them to the rim of the pie after filling, right before baking.
- Any remaining pie filling (if any) can be used to make mini tarts using a muffin pan. I sometimes oversize my pie crust so I can make my crimped edge taller, holding a little more pie filling.
Nutrition
Calories: 384kcal | Carbohydrates: 42g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 333mg | Potassium: 207mg | Fiber: 3g | Sugar: 17g | Vitamin A: 7061IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg
