Easy Pumpkin Pie Without Evaporated Milk

Hey there, pumpkin lovers!

Are you in the mood for some fall vibes? I’ve got a recipe that’s just perfect for that.

Today, I’m sharing my delicious pumpkin pie without evaporated milk.

It’s creamy, spiced just right, and so easy to whip up.

You won’t even miss the evaporated milk!

Let’s dive into this tasty treat!

pumpkin pie without evaporated milk
Image: mollyshomeguide.com / Photographer Molly

Preparation Time 15-20 minutes
Cooking Time 60-70 minutes
Total Time 75-390 minutes
Level of Difficulty Medium

Ingredients

  • 1 can pure pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon flour
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1 egg yolk
  • 1 1/2 cups half and half milk
  • 1 frozen deep dish pie crust

Step 1: Prepare and Preheat the Oven

Preheat your oven to 425°F (220°C).

While the oven is preheating, get started on the pumpkin pie filling.

Step 2: Mix the Dry and Wet Ingredients

In a mixing bowl, combine one can of pure pumpkin, half a cup of granulated sugar, half a cup of packed brown sugar, a quarter teaspoon of salt, one tablespoon of flour, and two teaspoons of pumpkin pie spice.

Add two large eggs and one egg yolk to the mixture.

Whisk everything together until you achieve a smooth consistency.

Step 3: Add the Half and Half

Gradually add one and a half cups of half and half milk to the mixture.

Add it in two portions, whisking well after each addition until the mixture is smooth and well combined.

Step 4: Fill and Prepare the Pie Crust

Pour the prepared pumpkin mixture into a frozen deep dish pie crust.

Place the filled pie crust on a baking pan to make handling easier and to catch any potential spills.

Step 5: Bake the Pie

Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.

After 15 minutes, lower the oven temperature to 350°F (175°C) and continue baking for an additional 45 to 55 minutes, or until a knife inserted near the center comes out clean.

Step 6: Cool, Refrigerate, and Serve

Once baked, remove the pie from the oven and allow it to cool for about 4 to 6 hours on a cooling rack.

After it has cooled, refrigerate the pie until it’s ready to be served.

Serve the pie plain or topped with whipped cream, as desired.

Enjoy your delicious pumpkin pie!

pumpkin pie without evaporated milk
Image: mollyshomeguide.com / Photographer Molly

pumpkin pie without evaporated milk
Image: mollyshomeguide.com / Photographer Molly

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