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–+ servings
A slice of pumpkin pie prepared without evaporated milk on a white plate with a fork.

Pumpkin Pie without Evaporated Milk

Samantha Erb
Pumpkin Pie Without Evaporated Milk is still creamy and delicious! Try our homemade pie recipe without condensed milk or evaporated milk!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 2 hours
Chill Time 4 hours
Total Time 6 hours 20 minutes
Course Desserts
Cuisine American
Servings 16 Servings
Calories 713 kcal

Ingredients

  • 1 9 ” deep dish pie crust homemade or store-bought
  • 1 can 15 ounces pumpkin puree
  • 1 ¼ cups heavy cream
  • 1 cup light brown sugar lightly packed
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 F and lightly grease a pie pan with nonstick baking spray. Place the pie crust in your greased pan and crimp or flute the edges. Line the pie crust with parchment paper and fill the center with dried beans or pie weights. 
  • Bake the crust for 20 minutes.
  • In a large bowl, whisk together the remaining ingredients (pumpkin, heavy cream, brown sugar, eggs, pie spice, and vanilla) until smooth. Pour the pumpkin mixture into the par-baked crust and bake for 55-60 minutes, or until the center of the pie barely jiggles when shaken. 
  • Remove the pie from the oven and allow it to cool completely to room temperature. Then transfer it to the fridge and chill for at least 4 hours. 
  • Serve garnished with a dollop of fresh whipped cream and enjoy.

Notes

    Nutrition

    Serving: 1gCalories: 713kcalCarbohydrates: 72gProtein: 9gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 26gCholesterol: 56mgSodium: 468mgFiber: 3gSugar: 12g
    Tried this recipe?Let us know how it was!