Easy Pumpkin Pie Without Evaporated Milk
You are going to go crazy over this Pumpkin Pie Without Evaporated Milk! Forget making your traditional pumpkin pie with evaporated milk....once you have had this version, you'll never go back! Nervous about making pumpkin pie?! Relax--I also have all the tips and tricks so you can make the perfect pumpkin pie!
Ingredients
- 1 9 inch frozen pie crust, refrigerated pie crust or homemade my favorite frozen pie crusts, or make homemade pie crust recipe
- 3 eggs, slightly beaten
- 15 oz. can pure pumpkin puree See Note 1
- 1 cup heavy cream
- 1 1/4 cup dark brown sugar or light brown sugar white sugar is OK, too! (See Note 3)
- 1 tbsp vanilla extract
- 2 tsp cinnamon See Note 2
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves optional
- 2 tbsp corn starch
- 1 tsp sea salt or kosher salt
Instructions
- Preheat oven to 350°F. As oven preheats, take your frozen pie crust out of the freezer to allow a bit of thawing. After 5-10 minutes, prick the bottom and sides of the pie crust thoroughly with a fork. This will allow steam to escape and will prevent your crust from puffing up.
- Place pie shell on a baking sheet and bake for 12 to 15 minutes (this is called "blind baking" the crust and prevents the crust from getting too soggy when the pumpkin pie is being baked).
- While crust is blind baking, in a large mixing bowl, mix together pumpkin puree, eggs, heavy cream, sugar, vanilla, corn starch, salt and spices until smooth. I like to use an electric hand mixer to get the filling super smooth, but you can also just use a wire whisk.
- Remove partially baked pie crust from the oven and heat oven temperature to 425°F. Pour pumpkin filling into pie shell.
- Bake pie for 15 minutes at 425°F. Then, reduce oven temperature to 350°F and bake for another 30-40 minutes. When pie is done, it will be firm along the edges and SLIGHTLY "jiggly" in the middle. Resist the urge to over bake! The pie will continue to bake in the next step and even after it comes out of the oven! If the edges of the crust are getting too dark, cover with a pie crust shield or aluminum foil. Also note that exact baking time will depend on your oven. Start checking the pie at about the 45 minute mark.
- Turn oven OFF and open the oven door slightly to allow heat to escape. Leave the pie in the warm oven for about 10-15 minutes. This will allow the pie to cool gradually and prevent cracking.
- Remove pie from the oven and allow to continue to cool for at least another 2-3 hours on the counter, or overnight in the fridge. Serve with whipped cream or vanilla ice cream!
Notes
Note 1: Make sure your canned pumpkin is 100% pure pumpkin and not pumpkin pie filling that already has spices in it. :)
Note 2: In place of the cinnamon, ginger, nutmeg, and cloves, you can also use 3 heaping teaspoons of good-quality pumpkin pie spice. I will be 100% honest, though, NOTHING beats using the individual spices--it tastes so much better :) Also, you can omit the cloves if you like!
Note 3: There was a mistake in the original writing of this recipe--it stated 1/4 cup of sugar which was a typo...the original tested recipe had 1 1/4 cups. I have corrected the recipe to reflect the correct amount! Thank you to wonderful readers for pointing this out!
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 202kcalCarbohydrates: 19gProtein: 3.6gFat: 12.4gSaturated Fat: 4.8gCholesterol: 82mgSodium: 369mgPotassium: 114mgFiber: 1.3gSugar: 6.5gVitamin D: 14µgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!