Welcome to this delicious Pumpkin Pie recipe made without evaporated milk! This easy and simple dessert will delight your taste buds and bring warmth to your family gatherings. The pumpkin's natural creaminess combined with a blend of spices creates a silky smooth filling that is perfect for any occasion.
This recipe is not only quick to prepare but also a healthier alternative to traditional pumpkin pie, making it a crowd favorite. So, get ready to impress your friends and family with this scrumptious, no-evaporated-milk pumpkin pie!
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Why This Recipe Works
The beauty of this pumpkin pie recipe lies in its simplicity and the use of readily available ingredients. Instead of evaporated milk, you'll use a combination of milk and cream to achieve a rich and creamy texture. This not only makes it easier to prepare, but it also allows for a fresher and more wholesome taste. The blend of cinnamon, ginger, nutmeg, and cloves brings a warm and comforting aroma to the pie, while the pumpkin puree ensures a velvety and smooth filling.
Another reason to make this pumpkin pie is that it's a healthier alternative to the traditional version. By using milk and cream, you can control the amount of sugar and fat in your pie, making it suitable for those who are watching their calorie intake. Additionally, this recipe is perfect for people with lactose intolerance or milk allergies, as you can easily substitute the milk and cream with lactose-free or non-dairy options. This pumpkin pie is a versatile and delicious dessert that can be enjoyed by everyone!
Ingredients
Pumpkin puree - gives the pie its signature flavor and texture; you can use canned or homemade puree.
Heavy cream - provides a rich, velvety texture; you can substitute with full-fat coconut milk for a dairy-free alternative.
Milk - adds extra creaminess to the pie; feel free to use any type of milk, such as almond or soy milk, if desired.
Sugar - sweetens the pie to perfection; you can also use maple syrup or honey as natural sweeteners.
Pie crust - holds the filling and adds a delicious, flaky base; use a store-bought crust or make your own from scratch.
Tips
- Use a pre-baked pie crust to save time and ensure a crispy, golden base.
- For a dairy-free version, substitute heavy cream and milk with full-fat coconut milk.
- Allow the pie to cool completely before cutting for clean, even slices.
- You can add a pinch of nutmeg, cinnamon, or allspice for extra warmth and flavor.
- To prevent the crust from burning, cover the edges with foil or a pie shield during baking.
How to Serve
This pumpkin pie is best served chilled or at room temperature, which allows the flavors to meld and the texture to set properly. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch that elevates the pie's taste.
- Offer an array of toppings, such as caramel sauce, chocolate shavings, or chopped nuts.
- For a festive touch, create a stencil with powdered sugar in the shape of a pumpkin or autumn leaves.
- Serve the pie with a warm, spiced beverage like apple cider or chai tea for a comforting, seasonal treat.
Similar Recipes
Instant Pot Pumpkin Cheesecake
Apple Pie with Graham Cracker Crust
Pumpkin Pie without Evaporated Milk
Ingredients
- 1 15-ounce can pumpkin puree
- 1 cup heavy cream
- ½ cup milk
- ¾ cup sugar
- 1 9-inch pie crust
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, milk, and sugar until smooth.
- Pour the mixture into the pie crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Allow the pie to cool completely before slicing and serving.
Nutrition
Notes
- Use a pre-baked pie crust to save time and ensure a crispy, golden base.
- For a dairy-free version, substitute heavy cream and milk with full-fat coconut milk.
- Allow the pie to cool completely before cutting for clean, even slices.
- You can add a pinch of nutmeg, cinnamon, or allspice for extra warmth and flavor.
- To prevent the crust from burning, cover the edges with foil or a pie shield during baking.