Home » Meal Type » Sweets & Sips » Pumpkin Pie Without Evaporated Milk

Pumpkin Pie Without Evaporated Milk


Since the holidays will be here in no time at all, here is an easy pumpkin pie without evaporated milk recipe. This pumpkin pie recipe is made without any milk; the recipe is so simple and requires only five main ingredients.

If you are looking for more baking recipes to make this season, try this homemade apple pie as well.

Jump to Recipe
slice of pumpkin pie on the plate

Why you’ll love this Recipe:

  • This homemade pumpkin pie is made with only a few ingredients and without evaporated milk or any canned milk.
  • This pie is thick and firm; it holds its shape wonderfully when served.
  • It’s also refined sugar-free!
  • If you are looking for a homemade pie crust recipe, this spelt flour pie crust is delicious. It has the perfect rustic pie texture and requires only three ingredients.

Ingredients You Will need

Here is a visual overview of the ingredients you will need for this recipe with step-by-step photos and tips below. If you are looking for a simple recipe card, scroll down to the bottom of this page.

white tabletop with ingredients to make pumpkin pie: canned pumpkin puree, pumpkin spice, maple syrup, eggs

Ingredients Notes

Pie crust – I like to make homemade pie crust or buy pre-made pie shells. Usually, I pick the whole wheat 9″ frozen pie crust.

Pumpkin puree – You will need one can of organic pumpkin puree (not the pumpkin pie filling).

Eggs – 4 eggs, room temperature.

Spice – 4 teaspoons of pumpkin pie spice.

Sweetener – 1/2 cup of maple syrup.

Whipped cream – optional for serving.

equipment you will need

  • pie dish
  • whisk
  • large mixing bowl

How to Make Pumpkin Pie without Evaporated Milk

Step 1.

Gather the ingredients—Preheat the oven to 400F degrees.

Step 2.

Prepare the pie crust by leaving it at room temperature for 10 minutes. Read the instructions on the packaging; some brands recommend having it baked before adding the filling.

Step 3.

Prepare the pumpkin mixture. In a large mixing bowl, whisk together eggs, pumpkin puree, maple syrup, spice, and a pinch of salt.

mixing bowl with pumpkin puree and whisk

Step 4.

Pour pumpkin filling inside the prepared pie shell. Make sure it’s not overflowing to avoid the spill inside the oven. Bake it for 30-40 minutes on the middle rack. The pie is ready when the middle is not jiggly. When doing the readiness test, the fork should come out clean.

baked whole pumpkin pie

Recipe Tips

I used Wholly Wholesome Organic 9″ Pie Shells that could be found at Sprout Market and Whole Foods.

When buying pumpkin pie puree, make sure not to buy pumpkin mix puree; you want one ingredient puree without added spices.

Thinking about making homemade pumpkin puree? Check this step-by-step pumpkin puree recipe.

Keep an eye on the pie while baking; some ovens bake differently, and you might need to lower the temperature or cover the top with aluminum foil to avoid the burn.

If you are looking to make your own pie crust, this spelt flour crust is buttery and perfect for any kind of pie.

Serve this pie with whipped cream or a dollop of vanilla ice cream.

Tips to Prevent cracks in pumpkin pie

Preventing cracks in your pumpkin pie when baking involves a few key techniques and precautions.

Pumpkin pies are custard-based, and cracks often occur due to overcooking, uneven temperatures, or excessive moisture loss.

Remember that even if a crack does occur, it doesn’t affect the flavor, and you can cover it with whipped cream or other toppings when serving.

Here are some tips to help you avoid cracks when baking pumpkin pie:

  • Use the Right Ingredients. Use fresh and high-quality ingredients, including fresh pumpkin puree or canned puree, and ensure the eggs are not expired.
  • Don’t Overmix the Filling. Overmixing the filling can introduce air bubbles, which may lead to cracks. Mix the ingredients until just combined, and avoid overbeating.
  • Prevent Overcooking. Overcooking can cause the pie to crack. The pie is done when the center is set but still slightly jiggly. To avoid overcooking, check for doneness by inserting a knife or toothpick into the center of the pie; if it comes out clean, the pie is ready.
  • Use a Pie Crust Shield. To prevent the edges of the crust from over-browning and potentially cracking, use a pie crust shield or aluminum foil to cover the crust during the initial baking period.
  • Avoid Sudden Temperature Changes. Rapid changes in temperature can cause cracks. When removing the pie from the oven, place it on a cooling rack in the turned-off oven for a while before taking it out to cool at room temperature.
  • Don’t Overbake. Avoid keeping the pie in the oven too long. Overbaking can lead to cracks as the filling continues to cook and set even after you’ve removed it from the oven.

How to Store Leftover Pumpkin Pie

Remember that while pumpkin pie can be stored in the refrigerator or freezer, its quality is best when it’s freshly baked.

Here’s how to do it:

  1. Cool the Pie: Allow the pie to cool completely at room temperature. This typically takes around 2 hours.
  2. Cover: Once the pie has cooled, cover it with plastic wrap or aluminum foil. Make sure the wrap is in direct contact with the surface of the pie to prevent moisture from escaping and keep the pie from drying out. You can also use an airtight container, but the wrap method is more common and effective.
  3. Refrigeration: Refrigerate the covered pie. Pumpkin pie contains eggs, which can spoil if left at room temperature for too long. Refrigeration helps to extend its shelf life. Store it in the refrigerator for up to 3-4 days.

How To Freeze Leftover Pumpkin Pie

If you want to store the pumpkin pie for a more extended period, you can freeze it.

To freeze, wrap the pie securely in plastic wrap or place it in an airtight container. Label the container with the date, and it should be good in the freezer for 1-2 months. When you’re ready to enjoy it, thaw it in the refrigerator for several hours or overnight.

When you’re ready to serve a refrigerated or frozen pumpkin pie, you can serve it cold or warm it in the oven at 350°F (175°C) for about 10-15 minutes to refresh the flavors. Serve with whipped cream or your favorite toppings.

Related Questions

What does evaporated milk does in pumpkin pie?

In summary, evaporated milk plays a crucial role in enhancing the texture, flavor, and structure of pumpkin pie. It provides the creamy, custard-like consistency and the right balance of moisture and sweetness that is associated with this classic dessert. If you’re looking to make a traditional pumpkin pie, use evaporated milk.

Can I use condensed milk to make pumpkin pie?

Yes, you can use condensed milk to make pumpkin pie, and it’s a common ingredient in many pumpkin pie recipes. In fact, sweetened condensed milk is often used to add a rich and creamy texture and sweetness to the filling. The condensed milk not only sweetens the pie but also contributes to its smooth, custard-like consistency.

Should I bake the crust in advance?

It’s not necessary to bake the pie crust in advance when making pumpkin pie, but doing so can help prevent a soggy bottom crust. This step is known as blind baking or pre-baking the crust. It’s especially useful when making custard-based pies like pumpkin pie, as the filling can sometimes make the crust soft, if not pre-baked.

What is the difference between pumpkin pie filling and pumpkin pie mix?

Pumpkin pie filling is made from canned pureed pumpkin, often labeled as “100% pure pumpkin” or something similar. It contains only pumpkin, with no added sweeteners or spices. Pumpkin pie mix, on the other hand, is a canned product that contains not just pumpkin but also sugar and a blend of spices, such as cinnamon, nutmeg, and cloves. It’s pre-seasoned and sweetened.

blue baking dish with freshly baked pumpkin pie

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

slice of pumpkin pie on the plate

Pumpkin Pie Without Evaporated Milk

Natalia-Flavorful Home
Since holidays are almost here, here is an easy Pumpkin Pie Without Evaporated Milk recipe. It’s made without milk and the recipe requires only five main ingredients.
5 from 1 vote
Prep Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 9" frozen pie crust organic whole wheat
  • 1 can pumpkin organic
  • 4 egg room temperature
  • 4 tsp pumpkin spice
  • 1/2 cup maple syrup
  • 1 pinch salt

Instructions
 

  • Gather the ingredients—Preheat the oven to 400F degrees.
  • Prepare the pie crust by leaving it at room temperature for 10 minutes.
  • Prepare the filling. In a large mixing bowl, whisk together eggs, pumpkin puree, maple syrup, spice.
  • Fill the pie shell and bake for 40 minutes on the middle rack. The pie is ready when the middle is not jiggly, and the fork comes out clean.

Notes

I used Wholly Wholesome Organic 9″ Pie Shells that could be found at Sprout Market and Whole Foods.
When buying pumpkin pie puree, make sure not to buy pumpkin mix puree, you want one ingredient puree without added spices.
Are you thinking about making homemade pumpkin puree? Check this step-by-step pumpkin puree recipe.
Keep an eye on the pie while baking, some ovens bake differently and you might need to lower the temperature.
If you are looking to make your own pie crust, this spelt flour crust is buttery and perfect for any kind of pie.
Serve this pie with whipped cream or a dollop of vanilla ice cream.

Nutrition

Calories: 186kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 125mgPotassium: 103mgFiber: 1gSugar: 12gVitamin A: 132IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this Recipe? Leave us a Comment!
Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
pinterest instagram instagram

Get new recipes and tips via email
when you subscribe!

Have a comment? I love hearing from you!

Your email address will not be published. Required fields are marked.

Recipe Rating




As seen in:

Eating WellmashededibleWomans WorldTasting TableHomes and Gardens
Back to the Top