This Pumpkin Pie without Evaporated Milk is as delicious as your classic pumpkin pie recipe with evaporated milk! Made with heavy cream, pumpkin puree, and aromatic spices, this rich, decadent pie will help you effortlessly transition into fall’s cozy vibes. Serve with whipped cream, and enjoy!
Creating homemade pumpkin pie without evaporated milk is a great option if you’ve forgotten to get evaporated milk at the store. I find this pumpkin pie without evaporated milk or condensed is more decadent, making it perfect for special occasions, holidays, or fall dessert cravings. Bonus – This recipe requires minimal kitchen tools, so it’s great for bakers of all skill levels.
You can also try my recipe for Pumpkin Pie with Sweetened Condensed Milk.
Try the following pies to satisfy sweet cravings during the week: Chewy Pumpkin Snickerdoodle Bars, Mini S’mores Pie, Reese’s Peanut Butter Cup Pie Recipe, or No Bake Oreo Cheesecake Pie.
Table of Contents
Why You’ll Love This Recipe
- Creamy – Heavy cream and pumpkin puree combine to provide a rich, creamy consistency for the best pumpkin pie recipe.
- Decadent – Using heavy cream in this easy pumpkin pie without evaporated milk creates the most delicious pumpkin filling.
- Easy – If you regularly bake, you likely have most, if not all, of the ingredients already in your kitchen.
- Filled with aromatic spices – Spices like cinnamon, ginger, nutmeg, and cloves in this pumpkin pie without evaporated milk help create a dessert that tastes good and smells heavenly. I prefer to use my own spice blend instead of store-bought. Learn more about Apple Pie Spice vs. Pumpkin Pie Spice.
- Perfect for fall weather – Made with warming spices and creamy pumpkin puree, this dessert screams all things fall.
Ingredients & Substitutions
- Pie Crust: You can use various types of pie crust for this recipe, including store-bought pre-shaped, store-bought rolled-out but not shaped, or homemade pie crust. I usually buy frozen pie crust, roll it out, and thaw it on the counter. Then, I lay it in a 9-10-inch pie dish and shape it. If using a frozen pie crust, look for an all-butter version that provides a flakey crust once baked.
- Pumpkin Puree: Use unsweetened pumpkin puree for this pumpkin pie without evaporated milk recipe. Do not use pumpkin pie filling, as it will be too sweet with the other ingredients.
- Whipped Cream: Either store-bought or homemade whipped cream w/ leftover cream from this recipe is great for a pie topper. To make homemade whipped cream, use an electric mixer to whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract. The whipped cream is ready when stiff peaks form.
Complete list of ingredients and amounts is located on the recipe card below.
Is It Necessary to Pre-Bake Pie Crust?
Yes! It is necessary to pre-bake pie crust for this recipe for pumpkin pie without evaporated milk. Since this pumpkin pie recipe without condensed milk has a wet filling, it’s easier for the crust to turn out soggy and undercooked if it’s not pre-baked. You create a flakey crust that can better support the pumpkin puree filling by cooking the bottom crust ahead of time.
How to Make Pumpkin Pie without Evaporated Milk
Quick Overview
- Preheat oven.
- Parbake pie crust.
- Mix filling ingredients.
- Pour filling into crust.
- Bake.
Step by Step Instructions
Use pie weights to help keep the crust from puffing up/moving away from the edge while parbaking.
Allow the pumpkin pie to cool fully to avoid a runny/not properly set filling.
Step 1: Preheat the oven to 375 degrees. If you are using a thawed homemade or a store-bought pie crust that is not shaped, I recommend parbaking the crust twice. If you are using a frozen pie crust that is already in a pan, skip this step and proceed to Step 2 (you will need to parbake the crust only once). Form the rolled-out pie dough into a crust in a 9 or 10-inch pie dish. Cut and crumble up some paper to cover the inside of the crust. Fill it with pie weights or uncooked rice or beans. Bake for 10-12 minutes.
Step 2: Carefully remove the pie weights and parchment paper. Poke holes all along the bottom of the crust with a fork. Bake again for 7-8 minutes. For pre-shaped crusts, thaw according to the instructions on the back of the package. Poke holes in the bottom and bake for 16-18 minutes.
Step 3: While the crust bakes, using an electric mixer or a stand mixer fitted with a whisk attachment, mix together the pumpkin, cream, eggs, brown sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves until smooth.
Step 4: Pour the filling into the warm pie crust. Using parchment paper, foil, or a pie crust shield, cover the crust. See photo above. I cut a ring of parchment paper the same size as my pie dish to prevent the pie crust from overbaking.
Step 5: Bake for 45-55 minutes depending on the size of your pie dish. When the pie has about 15 minutes remaining, remove the pie shield so the crust can finish browning. A 9-inch pie will take MORE time than a 10-inch pie. I recommend checking the temperature of the center or pie with a thermometer. It is done when the center is 180-185 degrees. The middle will still look wobbly and unset. It will continue to set as it cools.
Step 6: Cool on a wire rack for at least 3 hours before serving. Garnish with whipped cream and cinnamon.
Recipe Serving Suggestions
Garnish with whipped cream, vanilla ice cream, or a caramel sauce drizzle.
I love serving this pumpkin pie without evaporated milk with heartier main and side dishes to create a comforting meal. Here are a few ideas:
- Fresh Green Bean Casserole with Bacon
- Air Fryer Spinach Dip
- Dutch Oven Chicken Breast
- Air Fryer Scalloped Potatoes
Expert Tips
- Par-bake the crust. It’s best to par-bake the crust to help prevent a soggy/undercooked layer beneath the filling.
- Use an electric mixer. While you can mix the filling by hand, there will likely still be lumps in the filling. An electric mixer helps create a smooth, creamy filling for this pumpkin pie without evaporated milk recipe.
- Do not overbake the pie. The pie is done when it jiggles slightly in the middle. Avoid overbaking the pie, as this can make it crack once removed from the oven.
- Use or make a pie shield. Avoid the dreaded overcooked/burned pumpkin pie crust by creating or purchasing a pie shield. Instead of foil, I prefer using parchment paper as it still allows the crust to brown.
- Let cool. For the best pumpkin pie with regular milk, allow the pie to cool fully (and slowly). Letting the pie cool over a few hours ensures it will not crack from cooling too rapidly.
Storage
- Refrigerator: Once the pumpkin pie without evaporated milk has cooled fully, cover it with plastic wrap loosely. Then, place it in the refrigerator. The pie should be good for up to four days with this storage method.
- Freezer: Wrap cooled pie in plastic wrap. Then, place it in an airtight Ziplock bag. You can freeze pumpkin pie for up to one month. Mark the date one month from the day you freeze it on the bag to ensure you enjoy the pie before it goes bad.
Additions & Variations
- Use other milk: Instead of using heavy cream in this pumpkin pie without evaporated milk, you can use buttermilk, half-and-half, powdered milk, etc. Replacing heavy cream with another milk will change the texture and flavor.
- Make it dairy-free: Those with dairy allergens can also create a dairy-free version of this pumpkin pie without evaporated milk or condensed milk. Use an alternative like oat milk, soy milk, or almond milk. For more details on using dairy-free milk, check out The 10 Best Substitutes for Evaporated Milk in Pumpkin Pie.
Recipe FAQs
A few tips can help prevent your pumpkin pie without evaporated milk from cracking on top. For one, cooking the pie at the correct temperature is essential. Use a thermometer to check your oven to ensure it has properly heated before putting in your pie. It’s also necessary to slowly allow the pie to come to room temperature. Finally, not overbaking the pie will ensure it does not crack.
Quite a few milk alternatives work for pumpkin pie instead of evaporated milk. Besides the above-listed options, you can also use sweetened condensed canned milk, almond milk, buttermilk, coconut milk, and regular milk.
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Easy Pumpkin Pie without Evaporated Milk
Ingredients
- 1 9-inch pie crust*
- 1 15-ounce can pumpkin puree*
- 1 cup heavy cream
- 3 eggs, room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- whipped cream, for serving*
Instructions
- Preheat the oven to 375 degrees. If you are using a thawed homemade or a store-bought pie crust that is not shaped, I recommend parbaking the crust twice. If you are using a frozen pie crust that is already in a pan, skip this step and proceed to Step 2 (you will need to parbake the crust only once). Form the rolled-out pie dough into a crust in a 9 or 10-inch pie dish. Cut and crumble up some paper to cover the inside of the crust. Fill it with pie weights or uncooked rice or beans. Bake for 10-12 minutes.1 9-inch pie crust*
- Carefully remove the pie weights and parchment paper. Poke holes all along the bottom of the crust with a fork. Bake again for 7-8 minutes. For pre-shaped crusts, thaw according to the instructions on the back of the package. Poke holes in the bottom and bake for 16-18 minutes.
- While the crust bakes, using an electric mixer or a stand mixer fitted with a whisk attachment, mix together the pumpkin, cream, eggs, brown sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves until smooth.1 15-ounce can pumpkin puree*, 1 cup heavy cream, 3 eggs, room temperature, 1 cup brown sugar, 2 teaspoons vanilla extract, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
- Pour the filling into the warm pie crust. Using parchment paper, foil, or a pie crust shield, cover the crust. See photo above. I cut a ring of parchment paper the same size as my pie dish to prevent the pie crust from overbaking.
- Bake for 45-55 minutes depending on the size of your pie dish. When the pie has about 15 minutes remaining, remove the pie shield so the crust can finish browning. A 9-inch pie will take MORE time than a 10-inch pie. I recommend checking the temperature of the center or pie with a thermometer. It is done when the center is 180-185 degrees. The middle will still look wobbly and unset. It will continue to set as it cools.
- Cool on a wire rack for at least 3 hours before serving. Garnish with whipped cream and cinnamon.whipped cream, for serving*
Notes
- Pie Crust: You can use various types of pie crust for this recipe, including store-bought pre-shaped, store-bought rolled-out but not shaped, or homemade pie crust. I usually buy frozen pie crust, roll it out, and thaw it on the counter. Then, I lay it in a 9-10-inch pie dish and shape it. If using a frozen pie crust, look for an all-butter version that provides a flakey crust once baked.
- Pumpkin Puree: Use unsweetened pumpkin puree for this pumpkin pie without evaporated milk recipe. Do not use pumpkin pie filling, as it will be too sweet with the other ingredients.
- Whipped Cream: Either store-bought or homemade whipped cream w/ leftover cream from this recipe is great for a pie topper. To make homemade whipped cream, use an electric mixer to whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract. The whipped cream is ready when stiff peaks form.
- Parbake the crust. It’s best to parbake the crust to help prevent a soggy/undercooked layer beneath the filling.
- Use an electric mixer. While you can mix the filling by hand, there will likely still be lumps in the filling. An electric mixer helps create a smooth, creamy filling for this pumpkin pie without evaporated milk recipe.
- Do not overbake the pie. The pie is done when it jiggles slightly in the middle. Avoid overbaking the pie, as this can make it crack once removed from the oven.
- Use or make a pie shield. Avoid the dreaded overcooked/burned pumpkin pie crust by creating or purchasing a pie shield. Instead of foil, I prefer using parchment paper as it still allows the crust to brown.
- Let cool. For the best pumpkin pie with regular milk, allow the pie to cool fully (and slowly). Letting the pie cool over a few hours ensures it will not crack from cooling too rapidly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love how it turned out! It looks so enticing!
Awesome!
I like this pumpkin pie without the addition of evaported milk.
Perfect treat.
This is a great recipe. We wanted to try a new pumpkin pie and were so happy we found this one. Turned out great!
Great to come across a delicious Pumpkin Pie recipe that doesn’t use evaporated milk. It came out perfectly – creamy and tasty. We served with lots of freshly whipped cream.
This pumpkin pie came out really delicious and was so easy to make. It worked out well without evaporated milk.
This pumpkin pie turned out great!
Thanks!