Easy Pumpkin Pie without Evaporated Milk

5 from 78 votes

Easy Pumpkin Pie without Evaporated Milk

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!

Prep Time5

Cook Time1 10

Chill Time3

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Author: Brianna May

Equipment

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.

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