Pumpkin Pie Without Evaporated Milk
This homemade pumpkin pie without evaporated milk is divine! You'll love the perfectly spiced, creamy pumpkin filling on a flaky pie crust.
Servings 8 -10, approximately
Equipment
- mixing bowls
- whisk
- 9X2 inch (23x5 cm) deep dish pie dish
- food processor (optional)
Ingredients
For the homemade pie crust
- 1 ¼ cups (160g) all purpose flour
- ½ cup (113g) unsalted butter, cold and cut into cubes
- pinch of salt optional
- 2-3 tablespoons ice water or cold milk
For the pumpkin filling
- One 15-ounce can (425g)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar (light or dark)
- 3 medium eggs
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon*
- ½ teaspoon ground ginger*
- ¼ teaspoon ground cloves*
- a pinch of ground nutmeg preferably freshly grated
- ¾ cup (200ml) heavy cream
- * Use 2¼ teaspoons pumpkin pie spice instead of individual spices.*
Instructions
Make the pie crust
- Add the flour, butter and salt (if using) to a food processor. Pulse about 10-12 times, or until the butter is the size of peas. If you don't have a food processor to make the pie crust, you can use a pastry blender or 2 knives or forks to cut the butter into the flour. Or use your fingers.1 ¼ cups (160g) all purpose flour, ½ cup (113g) unsalted butter, cold and cut into cubes, pinch of salt
- Add 2 tablespoons of ice water and pulse a few times until a dough forms, adding more ice water if necessary. Do not add more water than needed and avoid overmixing.2-3 tablespoons ice water
- Transfer the dough to a lightly floured surface. Bring it together with your hands and form a ball. Gently flatten it into a disk and wrap it in plastic wrap. Refrigerate for at least an hour.
- When the dough has chilled thoroughly, roll it out into a 10 inch (25.4cm) circle. You can do this on a lightly floured surface or by putting the disk between 2 sheets of parchment paper.
- Roll the dough around the rolling pin and carefully drape it over the pie plate.
- Gently press the dough in the plate and fold any excess dough back to create a "wall".
- Crimp the dough all around by pressing your knuckle from one hand while pinching over it with your thumb and forefinger of your other hand. Then put the pie dish in the freezer while you make the filling.
Make the pumpkin filling
- Preheat the oven to 425℉/218℃. Position the rack in the bottom ⅓ of the oven.
- In a medium bowl, combine the white and brown sugar, the salt and all the spices.½ cup (100g) granulated sugar, ¼ cup (50g) packed brown sugar (light or dark), ¼ teaspoon salt, 1 ½ teaspoons ground cinnamon*, ½ teaspoon ground ginger*, ¼ teaspoon ground cloves*, a pinch of ground nutmeg
- In another large bowl, whisk the pumpkin puree together with the eggs.One 15-ounce can (425g), 3 medium eggs
- Add the sugar and spice mixture and whisk to combine.
- Slowly add the heavy cream and whisk to fully incorporate it.¾ cup (200ml) heavy cream
- Take the pie dish out of the freezer and pour the pumpkin filling into it.
- Place the pie on a baking sheet and then put it in the oven. Bake it at 425℉/218℃ for 15 minutes, then lower the temperature to 350℉/180℃ and continue baking for 40-60 minutes. Check to see if it's done after 50 minutes, and then every 5 minutes after that.
- Halfway though, you could put foil on the edges (or use a pie shield) to prevent the crust from getting too dark.
- To check when done, gently wiggle the pan. The center will jiggle a TINY bit. Alternatively, you could insert a knife in the center and if it comes out clean, the pie is done.
- When done, cool the pie on a wire rack for at least 3 hours before serving.
- Slice and enjoy!
- Cover and store any leftovers in the refrigerator for up to about 5 days.
Notes
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
