Pumpkin Pie without Evaporated Milk
Oct 02, 2025 03:47 AM
This smooth and spiced pumpkin pie without evaporated milk is made with a whole can of pumpkin, cinnamon and warming spices, brown sugar, and heavy cream. Baked in a flaky pie crust, this pumpkin pie is a Thanksgiving classic to be made year after year.
You will love how the silky smooth filling offsets the flaky, all-butter crust that create a symphony of textures in each bite. Better yet, you will use the whole can of pumpkin puree - no leftovers!
Ingredients:
For the Pie Crust
- ⅓ cup ice cold water
- 1 ⅓ cup + 1 tablespoon (180g) all-purpose flour
- ½ tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup + 1 tablespoons (125g) unsalted butter, diced very cold
For the Pumpkin Filling
- ¾ cup (180ml) heavy cream
- 15 ounces canned 100% pumpkin
- 3 large eggs
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
120 minutes
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