This pumpkin pie without evaporated milk uses heavy cream for a silkier, fresher-tasting filling with all the classic pumpkin spice flavor you expect. It bakes up smooth, rich, and creamy without condensed or canned milk.
With its rich pumpkin filling, warm spices, and flaky crust, this pie is sure to be a star at your Thanksgiving table or a delightful autumn treat.
Why You'll Love This Pumpkin Pie without Evaporated Milk Recipe
Pumpkin pie is a quintessential dessert associated with fall and the holiday season. While its exact origins are debated, variations of pumpkin pie have been enjoyed in North America for centuries.
Evaporated milk and sweetened condensed milk are common ingredients in most pumpkin pie recipes. But, what if you don't have any on hand or simply dislike these canned milks?
This recipe is a fresh take on the classic, using heavy cream instead! It also allows for the flexibility of using either a homemade or store-bought pie crust, making it perfect for busy bakers or those seeking a shortcut.
- No Evaporated Milk Needed: This recipe uses readily available heavy cream instead of evaporated milk, creating a richer and creamier filling.
- Homemade or Store-Bought Crust: The recipe allows for the flexibility of using either a homemade or store-bought pie crust, catering to your time constraints and baking preferences.
- Fall Flavors Abound: Warm spices like cinnamon, nutmeg, and ginger mingle with the sweetness of pumpkin puree for a taste of the season in every bite.
- Perfect for the Holidays: This Pumpkin Pie is a guaranteed crowd-pleaser and a delightful addition to any Thanksgiving or fall gathering.
Ingredients Overview
This recipe is perfect for those who want to avoid canned goods or simply don't have evaporated milk on hand.
You'll need a pie crust that is already made, or your favorite recipe for a homemade pie crust... or just buy one at the grocery store.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pumpkin Pie without Evaporated Milk
Prepare the pie crust with either your favorite recipe, my recipe below (vegan Marie Callender copycat) or use a store bought pie crust. To prevent a soggy pumpkin pie bottom crust, par baking, or blind baking the crust until light golden brown will help.
The pie filling mixture will fill a 10" deep dish pie pan completely, a 9" deep dish pie pan with a little extra filling leftover, two 9" regular pie pans nicely, or two 8" regular pie pans to the maximum.
The baking times are for the 9" deep dish pie pan. You'll need to adjust slightly shorter times for the regular pie pans, and about 10 minutes additional baking time for the 10" deep dish.
Prepare The 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).
- 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. Blind 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 to cool while preparing pumpkin filling.
Blend The Sugars and Spices
- 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.
Mix The Filling
- 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.
Pour Into The Pie Pan (or Pans)
- 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 and Cool
- 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.
Serving Suggestions
Serve slices of Pumpkin Pie with a dollop of whipped cream or vanilla ice cream for a classic and satisfying dessert. For a touch of elegance, drizzle the top of the pie with caramel sauce or chocolate sauce. Pair a slice of pumpkin pie with a warm cup of coffee or tea for a cozy fall dessert experience.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Top your slices of pumpkin pie with whipped cream or vanilla ice cream for an extra decadent and delightful dessert experience.
- Feel free to adjust the amount of spices to your preference. For a stronger spice flavor, add a extra pinch of cloves or allspice.
Tips for Success
Here are a few tips for making this recipe:
- 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.
- The pie is done baking when a knife inserted near the center comes out clean. The center may still have a slight wobble, but it will set as it cools.
Storage Options
- Leftover pumpkin pie can be stored in an airtight container in the refrigerator for up to 3 days.
- The pie can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Related Recipes
- Marie Callender's Pie Crust Recipe
- Dutch Oven Apple Crisp with Oats
- Blueberry Strawberry Pie
- Crumbl Pumpkin Spice Cookies
Frequently Asked Questions
You can adjust the recipe to use pumpkin pie filling by omitting the sugar and brown sugar (pumpkin pie filling is already sweetened). The rest of the recipe will be the same.
You can substitute 1 tablespoon pumpkin pie spice for the combined amount of cinnamon, ginger, nutmeg, cloves, and allspice.
Thanksgiving Recipes
Get The Recipe!
Pumpkin Pie without Evaporated Milk
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.
Joy says
I really like this recipe. I googled it because I was looking for a pumpkin pie recipe that used heavy cream that I had left over from Easter dinner. I also didn’t have pumpkin purée so I did a combination of butternut, acorn, and kombucha squash. This was a huge hit I will definitely make this again, I might try doing a Brulé top.
Kelly Bloom says
That’s a great combination of squash, and I’m glad it worked so well for you. Using fresh squash like that gives it a really nice depth of flavor. A brûlée top sounds like a great idea too.
Joy says
I really like this recipe. I googled it because I was looking for a pumpkin pie recipe that used heavy cream that I had left over from Easter dinner. I also didn’t have pumpkin purée so I did a combination of butternut, acorn, and kombucha squash. This was a huge hit I will definitely make this again, I might try doing a Brulé top.
Kelly Bloom says
I knew there had to be an alternative to icky evaporated milk. Using cream makes my pumpkin pie taste SO much better, and fresher!