Pumpkin Pie (No Condensed Milk)
The best pumpkin pie without evaporated milk or condensed milk! Rich, creamy, and perfectly flavored, this will become your new go to homemade pumpkin pie.
Equipment
- 1 9" pie pan
Ingredients
- 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
Instructions
- 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!
Notes
We highly recommend Libby's canned pumpkin brand since it has less moisture than other canned pumpkins.
Start checking your pie 5 minutes before it's supposed to be done since oven temperatures can vary.
You can make the pie one day in advance, 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!
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