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.
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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.
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.
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.
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.
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.
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:
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:
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.
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.
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.
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.
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.
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