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Pumpkin Pie without Evaporated Milk
Discover our delicious Pumpkin Pie recipe without evaporated milk, using simple ingredients for a rich, creamy dessert that's perfect for holidays and gatherings.
Course
Dessert
Cuisine
American
Keyword
heavy cream, milk, Pumpkin Puree
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
1460
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
1460
kcal
|
Carbohydrates:
162
g
|
Protein:
11
g
|
Fat:
90
g
|
Saturated Fat:
57
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
23
g
|
Cholesterol:
284
mg
|
Sodium:
112
mg
|
Potassium:
412
mg
|
Sugar:
163
g
|
Vitamin A:
3696
IU
|
Vitamin C:
1
mg
|
Calcium:
309
mg
|
Iron:
0.3
mg