This delicious pumpkin pie without evaporated milk features a buttery pie crust and a rich, creamy filling. A mixture of heavy cream, whole milk, and cozy spices contribute to the smooth, silky texture of this no condensed milk pumpkin pie recipe.
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Pumpkin pie recipe without evaporated milk
It seems that we’re on a pumpkin pie trip lately, and I don’t mind! After sharing my condensed milk pumpkin pie and grandma’s evaporated milk pumpkin pie, there’s one more recipe I want to show you. My aunt Christine’s pumpkin pie!
Rather than using condensed milk or evaporated milk, her pie is made with a mix of heavy cream and whole milk. Light brown sugar and spices infuse every bite with warm, cozy fall aromas. The pie has all the festive goodness you could ask for in an autumn treat!
If you’re about to bake pumpkin pie and just run out of evaporated milk, this easy recipe is for you! In a holiday hurry? CLICK HERE to go to the recipe right away or tap the Jump-To-Recipe button at the top of the page.
This pumpkin pie recipe without evaporated milk has been in my family for many years. And although it’s made without canned milk, it gets rave reviews how delicious and creamy it is. Let’s talk about the ingredients in this pie! See the recipe card below for exact measurements.
- Pumpkin puree: Use a natural, pure canned pumpkin puree for the best flavor, not pumpkin pie filling. You need one 15-oz can; we love Libby’s.
- Heavy cream substitutes evaporated milk and condensed milk. It lends the filling a rich taste and incredibly smooth, velvety texture.
- Whole milk lightens the texture up a bit and ensures the pumpkin pie filling isn’t too heavy.
- Light brown sugar adds a lovely sweetness and a subtle caramel aroma to each bite.
- Eggs: You need 3 large eggs to give the filling structure and a creamy texture. Make sure the eggs are at room temperature, so they incorporate easily.
- Cornstarch helps the filling set and firm up properly.
- Pumpkin pie spice: Plenty of spices ensure the pie doesn’t taste dull. I like to use homemade pumpkin pie spice, which you can make by combining 1 tsp ground cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg.
- Pie crust: Last but not least, the pie crust. You can use a store-bought pie shell or create a homemade pie crust if you feel ambitious. Either way, you need a 9-in deep-dish crust.
How to make pumpkin pie without evaporated milk
If you’re doubting your ability to make pies at home, don’t! I know pies can seem intimidating, but this pumpkin pie is proof that they are actually easy to make. I help you along every step of the way so you get it perfect!
#1: Prepare & pre-bake pie crust
- Preheat oven. Preheat your oven to 375°F / 190°C / gas mark 5.
- Roll out pie crust. Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured work surface. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking.
- Line pie dish. Carefully transfer the rolled-out dough into a 9-in / 23 cm deep-dish pie pan. Tuck it in with your fingers, ensuring it’s smooth. Trim the extra overhang with a small, sharp knife, and save to make pie crust leaves. Flute the edges with your fingers or crimp with a fork, if desired.
- Par-bake pie crust. Line the pie crust with a piece of parchment (baking) paper and a piece of tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights. Pre-bake the crust for 10 minutes. Then carefully remove the pie weights, tin foil, and parchment (baking) paper and bake for another 10 minutes.
#2: Mix Pumpkin pie filling
- Combine dry ingredients. In a large mixing bowl, whisk together the brown sugar, cornstarch, and spices until well combined and you no longer see clumps of cornstarch.
- Add wet ingredients. Stir in the pumpkin puree and eggs until evenly incorporated. Next, add the heavy cream and milk and gently stir until thoroughly mixed and smooth.
#3: Bake pie
- Bake pumpkin pie. Pour the filling into the pre-baked pie crust and loosely wrap the edges with foil. Bake the pie for 45 to 55 minutes, or until the filling is set in the center. You can remove the tin foil after 30 minutes so the crust can take on some color.
#4: Cool & Serve
- Cool pie. Once cooked through, remove the pie from the oven. Set it on a wire rack to cool to room temperature. Then transfer the pie into the fridge to cool for at least 3 hours.
- Serve. If desired, garnish the pie with whipped cream, candied pecans, and a dusting of spices. Cut the pie into 10 to 12 slices and enjoy!
Not too familiar with homemade pumpkin pies? The tips below are here to help and ensure your pie turns out perfect!
- Process pumpkin puree: If your canned puree looks chunky, pulse it in the food processor, and it will be smooth as silk.
- Don’t skip the cornstarch: Cornstarch is a thickening agent and ensures that the pumpkin pie filling sets and doesn’t get runny or too soft.
- Prebake the pie crust: Pre-baking the pie crust is the key to a pie shell that’s crisp throughout.
- Pop bubbles: If you notice lots of tiny bubbles on the pie’s surface after pouring the filling, gently blow over the pie with a hair dryer to pop them.
- Tent pie crust: Tenting the pie crust with aluminum foil drastically reduce the chance of burnt edges. Simply fold a long piece of tin foil in half lengthwise and gently wrap it around the crust before baking. You can remove the foil halfway through to allow the crust to get golden.
- Doneness: How do you know when no evaporated milk pumpkin pie is ready? The pie is done when the edges are set, and the center still has a slight wobble when you give the pie pan a little shake.
- Chill the pie: Before you dig in, the pie needs to chill in the refrigerator so the filling can set and firm up. I recommend at least 3 to 4 hours; overnight is best.
The best part about this pumpkin pie without evaporated milk is how easy it is to customize to your preferences. Here are a few ideas to try:
- Vanilla extract isn’t a classic pumpkin pie ingredient, but I find it adds a wonderful depth of flavor and complexity. If desired, include 1 to 2 teaspoons.
- Orange zest: I love brightening the pumpkin pie filling with citrusy zing by adding finely grated orange zest.
- Pecans: For pecan pumpkin pie, fold 1 cup chop pecans into the filling.
- Chocolate: To make chocolate pumpkin pie, use 1 cup light brown sugar and combine it with 3 tbsp cocoa powder and 3 tbsp cornstarch. Proceed with the recipe as written.
- Eggnog: Combine 2 holiday classics and swap out the heavy cream for the same amount of eggnog.
- Rum or bourbon: For a rich holiday flavor, add 2 tablespoons of bourbon or dark rum.
Plenty of different toppings go well with pumpkin pie without condensed milk. I’ve rounded up a few delicious options for you.
- Classic whipped cream: You simply can’t go wrong with sweetened whipped cream. You can pipe big tuffs around the edges or spoon it on thick in the center of your pie.
- Praline topping: Gooey pecan praline topping tastes amazing on top of this pie. Dash of Jazz’s southern praline sauce would be absolutely perfect and is made with only 4 ingredients!
- Caramel sauce: Pumpkin pie and caramel are a mouthwatering pairing. Feel free to drizzle caramel sauce over individual slices just before serving.
- Spices: At the end of the day, this no evaporated milk pumpkin pie recipe speaks for itself. Even something as simple as a sprinkle of pumpkin pie spice or ground cinnamon rounds it out nicely.
How to store pumpkin pie without evaporated milk
After the pie has fully cooled, wrap it or place individual slices into airtight containers. Store in the refrigerator for 3 to 4 days. You can enjoy it straight from the fridge (we love it cold) or let it come to room temperature.
Can you freeze pumpkin pie without condensed milk?
Of course! To freeze, let your pumpkin pie cool completely, wrap it up well, and freeze for up to 2 months. Before serving, let the pumpkin pie thaw in the refrigerator overnight.
If you know you’ll be making and freezing this pie ahead of time, consider baking it in an aluminum pie pan so you don’t have to freeze your nice pie dishes.
Can I mix the filling ahead of time?
Yes! Combine the pumpkin pie filling ingredients and transfer into an airtight container. Then keep it in the fridge for 4 to 5 days before pouring it into your pie crust and baking it. It’s a great way to save time before Thanksgiving.
Reasons to love pumpkin pie without condensed milk
- Holiday classic: Milk pumpkin pie is the ultimate fall favorite and a must for Thanksgiving.
- Cozy flavors: Every bite of this pie is utterly delicious. The buttery crust and rich, creamy pumpkin pie filling make a delightful pairing.
- Simple to make: Pumpkin pie with whole milk is easier to make than you think and uses only pantry staples and no special equipment.
- No canned milk: This is the perfect recipe when you want to make pumpkin pie but don’t have evaporated milk or condensed milk at hand.
- Make-ahead dessert: You can make it in advance to save time during busy holiday meal prep.
Substitute for evaporated milk in pumpkin pie
Can you make pumpkin pie without evaporated milk? Yes! Pumpkin pie is a must-make dessert at Halloween and Thanksgiving. If you want to make a pumpkin pie last minute, but have run out of evaporated milk, here’s a list of possible substitutes:
- Half-and-half is the closest substitute for evaporated milk. It’s made of half milk and half cream and can be sued as a 1-to-1 substitute for evaporated milk.
- Heavy cream is an excellent swap-in for canned milk. It enhances the flavor and makes the pie unbelievably creamy and rich. For a slightly lighter version, mix heavy cream and milk as I suggest in this simple pumpkin pie recipe.
- Milk: For a lighter pie, use all milk. I recommend whole milk for the best taste, but 2% will also work. With milk, you must add cornstarch. Otherwise, the filling will not set.
- Cream Cheese: It’s also possible to substitute evaporated milk fully or partly with cream cheese. Cream cheese will give the filling a tangy flavor, similar to pumpkin pie cheesecake. For my recipe, combine 3/4 cup softened cream cheese + 3/4 cup whole milk, then add the remaining filling ingredients.
- Sour cream is another sub for evaporated milk in pumpkin pie. It will change the taste of the pie, giving it a tangier, zestier aroma that contrasts nicely with the sweetness and pumpkin flavor.
- Dairy-free milk: If you need a lactose- or dairy-free option, use almond milk, coconut milk, oat milk, or a combination of coconut cream and vegan milk. Jessica In The Kitchen has a delicious recipe for vegan pumpkin pie.
More Thanksgiving pies to try
Aren’t homemade pies delicious? We love them so much at our house. If you are looking for more inspiration for your Thanksgiving pie game, have a look at these other recipes. They are easy to prepare and deliver big flavor!