The best pumpkin pie recipe without evaporated milk or condensed milk! Rich, creamy, and perfectly flavored, this will become your new go-to pumpkin pie. It's a WHOLE LOTTA YUM!
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One of the classic holiday pies, is it even Thanksgiving if you aren't serving a pumpkin pie? That might be up for debate but literally everyone will love this easy pumpkin pie that you can make with store-bought crust or homemade pie crust.
Don't be nervous about baking a pie for your friends and family, this recipe has been tested dozens of times and is easy to make...even if this is your first time baking pie for the holidays! We're sharing all of our tips and tricks so that your pumpkin pie turns out perfect the first time!
Can You Make Pumpkin Pie Without Evaporated Milk?
You're probably wondering if you can make traditional pumpkin pie without evaporated milk or perhaps wondering if you can make a no-condensed milk pumpkin pie. When you check the back of the pureed pumpkin can, the majority of recipes like Libby's pumpkin pie DO include one of these types of sweetened canned milk.
Thankfully, it's actually easy to make a homemade pumpkin pie without either kind of sweetened canned milk! The secret my friends is making a pumpkin pie with heavy cream instead.
Why You'll Love This No Condensed Milk Pumpkin Pie!
- Full of flavor - we use the perfect ratio of spices instead of pumpkin pie spice, which makes it literally the best pumpkin pie recipe ever!
- Very creamy using heavy cream with the perfect texture and consistency
- Everyone will be asking you for this recipe. Seriously!
- The secret is in the pumpkin pie filling, no special homemade crust is required! We've made this over 25 times and many people said it was the best pie even in the years we used a store-bought roll-out crust!
Besides being a pumpkin pie with heavy cream and not a no evaporated milk pumpkin pie, the secrets to success are the blend of spices and cooking the creamy filling to perfection (by not overbaking it).
The other tip that's super important is to use a high-quality pure pumpkin pie puree that's rich, creamy, and not watered down. We highly recommend Libby's brand pumpkin puree since it's the brand that has the least amount of moisture. This is NOT sponsored by Libby's, it's just honestly the only brand we'll use and recommend for our readers.
** Please see the recipe card at the bottom of the post for the exact quantities **
- Libby's canned pumpkin puree - this is our go-to brand. Feel free to use your favorite unsweetened canned pumpkin or even make fresh pumpkin puree from whole sweet pumpkins. This is not canned pumpkin pie filling, it's unsweetened cooked and pureed pumpkin.
- heavy whipping cream - we use both heavy cream and whole milk here, both are essential! If you swap whole milk for heavy cream, the pie will taste too rich.
- whole milk - You might be able to swap this for canned coconut milk or oat milk, but it has not been tested. We do not recommend almond milk or skim milk since they both have a thinner consistency.
- large eggs
- light brown sugar - dark brown is perfectly fine!
- spices - cinnamon, ground ginger, ground cloves. Our exact ratios taste even better than homemade pumpkin pie spice!
- fine sea salt
- pie crust store-bought or homemade - We often just use a store-bought pie crust for the holidays and it works great! While we don't have a homemade pie crust recipe on our site, here's a highly-rated pie crust recipe you can make. This recipe has not been tested with a pre baked pie crust, so we don't recommend using one.
- Garnishes (optional) - whipped cream or ice cream
Supplies You'll Need
- 9" regular size pie pan - This recipe makes a standard size pie not a deep dish pie crust or pie. See the note below if you only have a deep dish pan.
- Pie "weights" - for blind baking the crust (more on this below). We use granulated sugar or a bag of dried rice, we don't buy ceramic pie weights.
Can you use a deep dish pan?
If you only have a deep dish pan, yes you still can use it for the recipe (and I've made it this way before as well)! If you buy store-bought pie dough, when you roll it out it might not go to the top of the pan.
Making a homemade pie crust would be best in this case since you can make sure to roll out enough dough to fill the entire pan and allow extra dough for crimping around the edges.
The pumpkin pie filling won't go all the way up to the top of the pie dish when you use a deeper crust, but it's perfectly fine! You can also fill this extra space with whipped cream piped around the edges if you prefer.
Do I have to blind bake the pie crust?
Blind baking pie crust is the process of partially baking the raw pie dough before adding the filling, which helps to prevent soggy bottoms. It is highly recommended if you want your pie to turn out crispy, flaky, and the best that it can!
To blind bake you'll want to prick the pie crust with a fork to prevent bubbles from forming in the dough. As an extra measure, we like to add a layer of foil and then granulated sugar or a bag of dried rice to make sure we don't get crust bubbles! This also prevents your crust from shrinking.
- Sugar-free- make this a pie without sugar by replacing the sugar for golden monk fruit or golden erythritol.
- Gluten Free- use a gluten-free pie crust, the pumpkin pie filling is already GF.
- Keto/Low carb- Use golden monk fruit instead of brown sugar, skip the crust and make a crustless pumpkin pie.
How to Make Pumpkin Pie Without Evaporated Milk
Making a classic pumpkin pie recipe is as simple as rolling out the crust (store-bought is fine!), partially baking the crust, whipping up the pumpkin pie filling, and then baking the pie until it's just cooked through.
Step 1: Preheat the oven to 375 F, Move the oven rack to the middle.
Step 2: Follow your pie dough package instructions for using it in a recipe. Fit the pie crust into a 9" pie plate, crimping the edges and pricking the bottom. Chill in the fridge for 30 minutes.
Step 3: Blind Bake - Line the unbaked pie shell with foil and fill it to the top with granulated sugar, dried rice, or pie weights up to the top of the shell. Bake the pie shell for 7-8 minutes until it's JUST starting to brown. The pie crust won't be all the way cooked at this point. Cool in the pan on a rack.
Step 4: Make the pumpkin filling by whisking together the pumpkin puree, whipping cream, eggs, brown sugar, cinnamon, ginger, cloves, and salt in a large bowl. Pour pumpkin filling into the pie dish on top of the partially baked pie dough.
Step 5: Bake the pie for 45-50 minutes, or until the filling is set but the center trembles slightly. The filling will continue to cook as it cools. Transfer the pie dish to a baking rack and let it cool completely.
Place the pie in the fridge until it's ready to serve later that day. Serve with fresh whipped cream and enjoy!
- We highly recommend Libby's unsweetened pumpkin brand since it has less moisture than other canned pumpkins.
- Don't skip filling the pie crust with foil and granulated sugar or raw rice, this will prevent your crust from shrinking and prevent bubbles from puffing up.
- Start checking your pie 5 minutes before it's supposed to be done since oven temperatures can vary.
- This is an easy recipe for making two pumpkin pies, just double the filling and use 2 pie crusts instead of just one. Or why not bake one and freeze the other for later?
- Add a pie crust shield if the pie crust is getting darker than you want it to, or cover the sides of the pie with aluminum foil pieces.
- You can use this same recipe and swap the pumpkin for sweet potato pie by using pureed sweet potatoes.
- You can make the pie ahead by 1 day, keeping it covered and chilled. The crust won't be as crispy as if eaten the day you serve it but it'll still be delicious!
What to Serve With Pumpkin Pie
- Whipped cream
- Vanilla ice cream
- Caramel sauce
- Cinnamon or nutmeg sprinkle
- Pecan praline
- Ginger snap crumble
How to Store Pumpkin Pie: Store leftover pumpkin pie in the fridge for up to 4 days. Make sure to cover it with plastic wrap or aluminum foil before storing it.
How to Freeze Pumpkin Pie: Let the pie completely cool. Tightly wrap it with plastic wrap and then aluminum foil. Leftover cooked pumpkin pie will last in the fridge for up to 2 months. Defrost it in the fridge when you're ready to eat it. The crust will not be crisp but it'll still taste delicious!
No Evaporated Milk Pumpkin Pie FAQ's
You can use store-bought pumpkin pie spice instead of the individual spices listed in the recipe, however, it could alter the flavor since pumpkin pie spices all taste a little different.
We recommend buying the spices listed in our pumpkin pie and getting them for cheap from the bulk spice section instead of buying individual jars of spices.
Yes, you can make your own homemade pumpkin puree instead of buying canned puree. You'll want to select pumpkins specifically for cooking since not all varieties are.
Also, be aware that some fresh pumpkins have more moisture in them than others, so we can't guarantee that the texture will be the same as our exact recipe.
You can definitely use a homemade pie crust for this classic pumpkin pie! You just need one crust, so use your favorite pie crust recipe and make sure it'll fit a 9" pie dish. The recipe instructions to blind bake the crust works the same whether you're making your own crust or using a store-bought pie crust.
If your pie filling cracked, it's most likely because it was overbaked. This is why you want to remove the pumpkin pie from the oven just as the center sets and is still a tiny jiggly. The pie will continue cooking after you remove it from the oven, which will then be at the perfect texture.
Do not put the pie immediately in the fridge, the sudden change in temperature can also cause the pie filling to crack. Let the pie cool on a rack until it's at room temperature before refrigerating.
More Pumpkin Recipes
- Low carb pumpkin pie
- Peanut butter pumpkin dog treats
- Pumpkin mousse
- Pumpkin spice latte
- Low carb pumpkin bread
- Low carb pumpkin muffins
Pumpkin Pie (No Condensed Milk)
- 1 9" pie pan
- 15 oz can canned pumpkin puree Libby's brand is recommended
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- pinch of ground cloves
- ½ teaspoon salt
- 1 pie crust store-bought or homemade
- Preheat the oven to 375 F, Move the oven rack to the middle.
- Follow your pie crust package instructions for using it in a recipe. Fit the pie crust into a 9" pie pan, crimping the edges and pricking the bottom. Chill in the fridge for 30 minutes.
- Line the unbaked pie shell with foil and fill it with dried rice, beans, or pie weights up to the top of the shell. Bake the shell for 7-8 minutes until it's JUST starting to brown. The pie crust won't be all the way cooked at this point. Cool in the pan on a rack.
- Whisk together the pumpkin, whipping cream, eggs, brown sugar, cinnamon, ginger, cloves, and salt. Pour the mix into the pie crust.
- Bake the pie for 45-50 minutes, or until the filling is set but the center trembles slightly. The filling will continue to cook as it cools. Transfer the pie to a baking rack and let it cool completely. Serve with fresh whipped cream and enjoy!