You can make a delicious and easy Classic Pumpkin Pie Recipe without Evaporated Milk!
We’re using a crisp and flaky store-bought pie crust and filling it with a creamy and rich pumpkin custard, but you can use a homemade pie crust if you like. Whole milk is the perfect substitution for evaporated milk in this pumpkin pie recipe for those looking to make a pumpkin pie without evaporated milk.
Top your pie with adorable pumpkin pie crust decorations, or a big scoop of homemade cinnamon ice cream!
Do You Have to Use Evaporated Milk in Pumpkin Pie?
If you’re trying to make the best pumpkin pie recipe for your family and you have all of the ingredients except a can of evaporated milk, you are in luck! Evaporated milk is not a necessary ingredient in a creamy and delicious pumpkin pie recipe.
Any type of milk can be used (even almond milk) to add moisture to pumpkin custard. Evaporated milk is simply a shelf-stable, extra creamy milk product that is commonly used. Whole milk, heavy cream, or half and half will do the same job in this recipe!
Why You’ll Love This Recipe
- It’s super easy – no need for a mixer, pie weights, or any fancy ingredients to make the perfect pumpkin pie. We’re also taking a few shortcuts in the way of store-bought pie crust and pre-mixed pumpkin pie spice.
- Pumpkin pie without evaporated milk is delicious, with a creamy and smooth texture, the perfect amount of sweetness, and that traditional warm pumpkin spice flavor.
Forget the recipe on the back of the pumpkin puree can. It’s probably a good recipe, but we can do better! Here’s what you need to make a no evaporated milk pumpkin pie:
Ingredients in This Easy Pumpkin Pie Recipe
Pie Crust – I’m using a store-bought pie crust to make things simple. Feel free to use your favorite homemade recipe too. For pumpkin pie, you only need one crust for the bottom, but you can use the second one to bake decorations if you like!
Pumpkin Puree – This recipe calls for 100% pure pumpkin, not canned pumpkin pie filling, and you can find that at almost any grocery store. You can use fresh pumpkin if you like, just note that it may contain more moisture.
Eggs – Eggs add richness and help thicken the custard– we want a rich, thick pumpkin pie!
Cornstarch – Cornstarch helps thicken the filling so the pie sets nicely and is easy to slice.
Milk – Instead of evaporated milk, I’m using whole milk in this pumpkin pie to give it that creamy texture. You can also use coconut milk, or regular milk, just note that the texture may vary.
Light Brown Sugar – I love the depth of flavor brown sugar adds– it enhances the earthy flavor of the pumpkin. We haven’t tried this recipe with maple syrup yet, but when we do we will update the notes.
Vanilla and Pumpkin Pie Spice – To give this pie the perfect traditional flavor.
How to Make Pumpkin Pie Without Evaporated Milk
- Preheat the oven to 350°F and grease a pie dish with non-stick baking spray. Place the pie dough into the pie pan and poke the bottom a few times with a fork.
- To make the filling, start by whisking together the brown sugar, cornstarch, and pumpkin pie spice in a large mixing bowl.
- Next, add the pumpkin puree, milk, eggs, and vanilla to the large bowl with the other ingredients. Whisk to combine.
- Pour the pumpkin filling into the crust. Bake for about an hour, or until the pie is set and no longer jiggles when lightly shaken. If the edges of the crust start to darken, you can make a pie crust shield with aluminum foil.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe card below.
Pumpkin Pie Tips
- To make the pumpkin custard extra rich, try this recipe with heavy cream or half and half in place of the milk.
- After the pie is baked, allow it to cool on a wire rack at room temperature for 2 hours. Then transfer it to the fridge to chill for two more hours. This will help to set the filling and make the pie easier to slice.
- To create the pie crust decorations, unroll a second pie crust and use small cookie cutters to cut out leaves, pumpkins, or acorns. Place the shapes on a parchment-lined baking sheet, brush with egg wash, and bake for 15 minutes, or until golden brown.
- Pumpkin pie can be stored for up to three days in an airtight container in the refrigerator. You can also wrap it with plastic wrap, to help keep it fresh.
Ice Cream to Serve With Pumpkin Pie
Whipped cream is the traditional topping for pumpkin pie, but why not take it to the next level and add a scoop of ice cream instead?
If you’re looking for another easy pie recipe, try this Peach Pie with Canned Peaches.
How to keep a pumpkin pie from cracking
Like any traditional pumpkin pie, It’s important to let the pie cool down gradually. Start by letting the pie cool to room temperature, and then put it in the fridge. Chilling it too soon will cause cracks in the surface of a pumpkin pie.
More Easy Homemade Desserts
- Pizookie (it’s a giant cookie!)
- Butter Pecan Ice Cream Sandwiches
- Crockpot Peach Cobbler
- Strawberry Crumble
- Bourbon Pecan Pie
- Apple Pie a la Mode
- Easy Banana Bread Pudding
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- 1 store bought refrigerated pie crust (or 2 if making the optional leaf decor)
- 1 cup light brown sugar, lightly packed
- 2 tablespoons cornstarch
- 1 teaspoon pumpkin pie spice
- 1 can (15 ounces) 100% pumpkin puree
- ¾ cup whole milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Preheat your oven to 350F and grease a 9” pie dish lightly with nonstick baking spray. Place the store-bought pie crust in the pan and press it gently into the bottom and sides so that it fits snug against the pan. Poke the bottom of the crust a few times with a fork.
- In a large bowl, whisk together the brown sugar, cornstarch, and pumpkin pie spice.
- Next add the pumpkin puree, milk, eggs, and vanilla. Whisk to combine.
- Transfer the pumpkin filling to the prepared crust and then bake for 60-65 minutes, or until the pie is set and no longer jiggles when lightly shaken.
- (Optional) To create the pie crust leaves for the top of the pie, unroll a second pie crust onto a lightly floured surface and use a leaf punch to cut out as many leaves as you can. Place the leaves 1” apart on a parchment lined baking sheet and brush them with an egg wash (an egg beaten with a splash of water). Bake for 15 minutes, or until golden brown and then set them aside to cool until you’re ready to decorate the pie.
- Allow the pie to cool at room temperature for 2 hours. Then transfer it to the fridge and chill for at least two more hours– this will help set the filling and make the pie easier to slice.
- Garnish with the pie crust decorations, if using, and enjoy. This pumpkin pie is also delicious topped with a scoop of Cinnamon Ice Cream!
- Storage: Store any leftover pie covered in plastic wrap in the fridge for up to three days.
- You can make this recipe with homemade pie crust if you like.
- To avoid cracking, be sure to allow the pie to cool down slowly.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 108mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 4g