Pumpkin Pie Without Evaporated Milk
This classic pumpkin pie is made without evaporated milk. Using half and half instead makes this pumpkin pie filling super creamy and rich. Add in all the fall spices with a flaky from scratch pie crust and you have a superb dessert for the holiday season.
Every Thanksgiving, I make this pumpkin pie recipe and top it with homemade whipped cream. So yummy. It is my absolute favorite pie. My bourbon pecan pie has also become a Thanksgiving tradition. It is a much requested pie from my son and son-in-law.
Why You’ll Love This Recipe
- No evaporated milk – This pumpkin pie uses half and half instead of canned milk. This makes for a smooth and creamy texture. A perfect custard pie.
- Easy to prepare – Combine the pie filling in one bowl with only a whisk and a spoon. No stand mixer required.
- A family favorite – Thanksgiving wouldn’t be complete without this classic pumpkin pie.
Frequently Asked Questions
What is the difference between canned pumpkin purée and pumpkin pie mix?
Canned pumpkin purée is 100% pumpkin and nothing else added.
Pumpkin pie mix or filling, contains pumpkin, spices and sugar. With pumpkin pie mix, all you do is add eggs and evaporated milk to make your pie.
What is half and half?
Half and half is one half whole milk and one half heavy cream. It is a favorite for using in your coffee but also in this pumpkin pie recipe.
Can you make pumpkin pie without evaporated milk?
This pie recipe is ideal for those who don’t want to use evaporated milk. A lot of recipes use canned milk which has much of the water removed from the milk. This creates a thickener for the pie. This is especially important if you are using fresh pumpkin which contains a lot of water.
Since this recipe, uses canned pumpkin it doesn’t need the extra thickening you would require if using fresh pumpkin.
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Tips For A Successful Pumpkin Pie
- Do not over cook a pumpkin pie or it will crack in the middle.
- Only cook a pumpkin pie until the middle is slightly jiggly. The pie filling should be set two inches from the outside. The pie will continue to cook and set up as it cools on a cooling rack.
- Pumpkin pie is a custard pie that will puff up in the middle during baking and collapse once it cools. This is entirely normal.
- Place the pie on the lower rack of the oven for the best results.
- How to prevent the edges from burning.
- Place pieces of foil on the edges of the pie if the crust is browning too quickly.
- Beat the eggs till fluffy.
- This will create volume that will make your pie extra fluffy. No more wimpy pie filling with this tip.
- How to prevent spills.
- To keep the pie from spilling in the oven, place the pie crust on a baking sheet before filling. Then carefully put the filled pie in the oven with it on the baking sheet.
How To Store Pumpkin Pie
- Since this is a custard pie, it needs to be refrigerated. Store in the refrigerator, tightly covered for three to four days.
- Pumpkin pie can be left at room temperature for up to two hours.
- Cool completely before placing in the fridge. If covered and placed in the fridge while still warm, condensation will gather on the cover and drip onto your pie. Not a pretty pie to serve.
Ingredients Needed For This Recipe
- Canned pumpkin purée – Use the fifteen ounce size. Be sure to use pumpkin purée not pie filling which has ingredients you don’t need for this recipe.
- Eggs – I always use size large. To beat them till fluffy, allow your eggs to come to room temperature which is no longer than thirty minutes.
- Sugar – I use both granulated sugar and brown sugar in this recipe. I like the depth of flavor that comes from the molasses in the brown sugar.
- Pumpkin pie spice – This is one convenience product I always rely on. I don’t have to add multiple spices to the filling which means less measuring. Plus there are some spices for pumpkin pie that I don’t typically have in my spice cabinet. You could use your own pumpkin spice blend.
- Salt – I use either regular table salt or sea salt.
- Half and half – This is easily found in the dairy section of your grocery store. It is quite versatile if you bake or make soups. I always keep a quart of this in my fridge.
- Unbaked pie crust – To save time, you could use a store bought pie crust. I prefer to make my own which is this flaky pie crust recipe.
How To Make Pumpkin Pie Without Evaporated Milk
See the recipe card below for the complete ingredients and instructions.
- In a large bowl, beat the eggs till fluffy.
- Spoon in the pumpkin purée to the bowl.
- Add the granulated sugar and the brown sugar to this mixture. Stir till combined.
- Mix in the salt and pumpkin spice.
- Add the half and half. Stir till well combined.
- Pour into the unbaked pie crust that has been placed on a baking sheet.
- Put into the preheated oven and bake till set.
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Pumpkin Pie Without Evaporated Milk Recipe
This pumpkin pie is made without evaporated milk. Using half and half instead makes the pumpkin pie filling super creamy.
Equipment
- 9 inch deep dish pie plate
Ingredients
- 1 (9 inch) single unbaked pie crust (deep dish)
- 3 large eggs (room temperature)
- 1 can pumpkin purée (not pie filling) (15 – ounce size)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 ¼ cups half and half
Instructions
Pie Crust
- Prepare a 9 inch pie crust. Set aside.
Pumpkin Pie Filling
- Preheat oven to 400° F.
- In a large bowl, beat the eggs well. This adds volume to the filling.
- Whisk in the pumpkin purée, granulated sugar and brown sugar to the beaten eggs. Stir in the pumpkin pie spice and salt.
- Add in the half and half. Stir till thoroughly combined. Pour the filling into the unbaked pie crust.
- Place the pie on the lower rack in the preheated oven.
- Bake for 50 – 60 minutes at 400°F. If necessary, cover the edges of the pie crust with foil so it doesn't burn.Check the pie at the least amount of time. When done, the center will be slightly jiggly and the edges will be set. Or insert a dinner knife into the center of the pie which should come out clean. Caution, If the pie is overcooked, it will crack in the center as it cools.
- Cool on a wire rack. The pie will continue to set as it cools. Once completely cooled, place in the refrigerator if not serving immediately.Since this is a custard pie, it needs to be refrigerated. Pumpkin pie can be left at room temperature for up to two hours. Store in the refrigerator, tightly covered for three to four days.
Notes
- Do not over cook a pumpkin pie or it will crack in the middle.
- Only cook a pumpkin pie until the middle is slightly jiggly. The pie filling should be set two inches from the outside. The pie will continue to cook and set up as it cools on a cooling rack.
- Pumpkin pie is a custard pie that will puff up in the middle during baking and collapse once it cools. This is entirely normal.
- Place the pie on the lower rack of the oven for the best results.
- Prevent the edges from burning. Place pieces of foil on the edges of the pie if the crust is browning too quickly.
- Beat the eggs till fluffy. This will create volume that will make your pie extra fluffy. No more wimpy pie filling with this tip.
- Prevent spills. To keep the pie from spilling in the oven, place the pie crust on a baking sheet before filling. Then carefully put the baking sheet with the filled pie in the oven.
Did you make this recipe?Let us know how it was!