For a deeper flavor, consider using brown sugar instead of white sugar. If you don't have pie shells, you can use a standard 9-inch pie dish. Blind-bake the crust before adding the filling. Feel free to adjust the spices according to your preference. Some people enjoy adding a pinch of ginger or allspice. To prevent the crust from burning, you can cover the edges with foil during the last 15 minutes of baking.
Pumpkin Pie without Evaporated Milk
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING16 People
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VIEWS190
Indulge in the comforting embrace of our Pumpkin Pie, a delectable twist on a classic that proves you don't need evaporated milk for a rich, creamy texture. This recipe yields two pies, ensuring there's enough to share (or not!) and become a cherished part of your holiday traditions. Serve warm or at room temperature with a dollop of freshly whipped cream or a scoop of vanilla ice cream for the perfect finish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol38 mg
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Fiber2 g
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Protein4 g
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Saturated Fat3 g
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Sodium277 mg
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 475 degrees F (245 degrees C). (Prep time: 5 minutes)
02 Step
Recipe View In a large bowl, whisk together the pumpkin puree, whole milk, white sugar, eggs, all-purpose flour, ground cinnamon, ground nutmeg, salt, and ground cloves until the mixture is smooth and well combined. (Prep time: 10 minutes)
03 Step
Recipe View Carefully pour the pumpkin mixture evenly into the unbaked pie shells, distributing it equally between the two. (Prep time: 5 minutes)
04 Step
Recipe View Bake the pies in the preheated oven for the first 10 minutes at 475 degrees F (245 degrees C) to set the crust and filling. (Bake time: 10 minutes)
05 Step
Recipe View Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, which should take approximately 35 to 45 minutes. The filling is set when it jiggles slightly but doesn't appear liquidy. (Bake time: 40 minutes)
06 Step
Recipe View Once baked, remove the pies from the oven and place them on a wire rack to cool completely. This allows the filling to set fully. (Cool time: 2 hours)
07 Step
Recipe View Serve the pumpkin pie warm or at room temperature. For an extra touch, top with whipped cream or vanilla ice cream.
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RECIPE REVIEWS
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Please Rate
Kristopher Hilll
Jun 11, 2025A great way to use up leftover pumpkin puree from Halloween!
Joesph Wiegand
Jun 3, 2025The crust browned perfectly! I will make this recipe again and again.
Sonny Swift
Oct 1, 2024My family loved it! The spices were perfectly balanced.
Emery Kuhn
Sep 26, 2024This recipe saved my Thanksgiving! I was out of evaporated milk and this pie was a hit!
Evie Stiedemann
Sep 16, 2024I blind baked the crust first, as suggested, and it helped prevent a soggy bottom.
Tania Mayert
Jul 12, 2024I added a little ginger and it was delicious!
Danny Toy
Mar 6, 2024Used brown sugar and maple syrup - fantastic flavor!
Violet Miller
Dec 10, 2023The whole milk made it richer than I expected - so delicious.
Lauriane Nolan
Dec 7, 2023So easy to make and tastes amazing! I'll never use evaporated milk again.