Pumpkin Pie without Evaporated Milk

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Forgot to buy canned milk? No problem! This pumpkin pie made with milk is deliciously rich and creamy and tastes just like one made with evaporated milk. It's a good thing this recipe makes 2 pies, as it's sure to become a holiday favorite. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Pumpkin Pie without Evaporated Milk
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6
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
16
Yield:
2 9-inch pies

This pumpkin pie without evaporated milk proves you can make a decadent holiday dessert with ingredients you already have on hand.

What You'll Need for Pumpkin Pie Without Evaporated Milk

These are the ingredients you'll need to make these evaporated milk-less pumpkin pies:

· Pumpkin: Use store-bought pumpkin puree or make your own at home.
· Milk: Whole milk adds richness and moisture to the pumpkin pie filling.
· Sugar: Two cups of white sugar makes this pumpkin pie perfectly sweet.
· Eggs: Eggs create a rich texture and help bind the filling together.
· Flour: All-purpose flour in the filling prevents runniness.
· Spices and seasonings: This pumpkin pie is spiced with cinnamon, nutmeg, and cloves. A pinch of salt helps enhance the other flavors.
· Pie crust: Use two store-bought pastry crusts or try our Butter Flaky Pie Crust recipe.

How to Make Pumpkin Pie Without Evaporated Milk

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pumpkin pies without evaporated milk or sweetened condensed milk:

1. Make the filling: Combine all of the filling ingredients in a large bowl. Beat with a mixer until smooth.
2. Bake the pies: Pour the filling into the unbaked pie crust shells. Bake at 475 degrees F for about 10 minutes, then reduce the heat to 350 degrees F and continue baking until the filling is set.

How to Store Pumpkin Pie Without Evaporated Milk

Store this pumpkin pie without evaporated milk the same way you'd store any other pumpkin pie: In the fridge, loosely wrapped in storage wrap, for up to four days. Since it's egg-rich, pumpkin pie should never sit at room temperature for more than two hours.

Learn more: Does Pumpkin Pie Need To Be Refrigerated?

Allrecipes Community Tips and Praise

"This recipe was easy to follow with ingredients I always have on hand," says one Allrecipes community member. "My husband thought this was one of the better tasting pumpkin pies he's had."

"I liked this recipe very much," raves Ruth. "The only change I made was to use almond milk in place of milk. It turned out great!"

"I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk," according to lorisock. "I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars caramelize so nicely that way."

Editorial contributions by Corey Williams

Ingredients

  • 2 cups pumpkin puree

  • 2 cups whole milk

  • 2 cups white sugar, or more to taste

  • 3 large eggs

  • 2 tablespoons all-purpose flour

  • 2 teaspoons ground cinnamon, or more to taste

  • ½ teaspoon ground nutmeg, or more to taste

  • ½ teaspoon salt

  • ¼ teaspoon ground cloves, or more to taste

  • 2 (9 inch) unbaked pie shells

Directions

  1. Preheat the oven to 475 degrees F (245 degrees C).

  2. Combine pumpkin purée, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves in a large bowl; mix with an electric mixer until smooth. Pour evenly into pie shells.

  3. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes. Place pies on a wire rack to cool. Serve warm or at room temperature.

Tips

You can use low-fat milk instead of whole milk if desired.

Nutrition Facts (per serving)

257 Calories
10g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 257
% Daily Value *
Total Fat 10g 12%
Saturated Fat 3g 14%
Cholesterol 38mg 13%
Sodium 277mg 12%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Protein 4g
Vitamin C 1mg 7%
Calcium 53mg 4%
Iron 1mg 7%
Potassium 137mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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