This pumpkin pie without evaporated milk is so incredibly delicious that no one will even know you left out an ingredient! Whether you don’t have any on hand, want a healthier alternative, or have an allergy- you can completely skip the evaporated milk here! Don’t worry, this pie is still just as creamy and flavorful as any classic pumpkin pie!

Easy Homemade Pumpkin Pie

Pumpkin pie is the quintessential fall-time holiday dessert! Standard pumpkin pie recipes call for evaporated milk. However, you don’t always have some on hand or perhaps you’d like something a little healthier.

This delicious pumpkin pie recipe is just as tasty (and easy) as my typical pumpkin pie, but without the evaporated milk! Regardless of your reasoning for omitting it, no one will even know the difference!

Be sure to check out my post on pumpkin pie vs sweet potato pie!

🥘 Pumpkin Pie Ingredients

This recipe list is short and sweet! To make this pie even simpler, you could always use store-bought crust (but I recommend trying out my butter pie crust!)

  • Pumpkin - 2 cups of pumpkin puree. I strongly recommend using Libby’s brand for the best results! It has the least amount of moisture compared to other brands.Milk - 2 cups of whole milk.Sugar - 1 cup of sugar.Eggs - 3 large eggs.Flour - 3 tablespoons of all-purpose flour.Pumpkin Pie Spice - 1¾ tablespoons of pumpkin pie spice. Try my easy homemade blend, or use your favorite brand.Salt - ½ teaspoon of salt.Pie Crusts - 2 pie crusts. Try my all-butter recipe (which makes two pie crusts) or you can use store-bought refrigerated crusts.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Pumpkin Pie Without Evaporated Milk

This recipe is so simple, you just mix it all together and pour it over the crust! Just make sure you have two pie pans and a mixing bowl!

This recipe will make two 9-inch pies, so it is perfect for the holidays!

  • Preheat. To begin, preheat your oven to 475°F (245°C).Prepare crusts. Roll your 2 pie crusts into your pie pans and trim off the excess.Make the pumpkin filling. In a large mixing bowl, add your 2 cups of pumpkin puree, 2 cups of milk, 1 cup of sugar, 3 eggs, 3 tablespoons of flour, 1¾ tablespoons of pumpkin pie spice, and ½ teaspoon of salt. Use a hand mixer to mix until smooth.Bake. Once preheated, bake the pies at 475°F (245°C) for 10 minutes.Lower the heat. Then, reduce the heat to 350°F (175°C) and bake for another 45-60 minutes, or until the filling has set.Cool. Remove from the oven and allow to cool before slicing and serving.

We all know pumpkin pie is perfect just the way it is! However, you can always top it with a dollop of whipped cream! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • This recipe will yield 2 9-inch pies.For best results, I recommend using Libby’s canned pumpkin puree as it has the least amount of liquid. My butter pie crust recipe makes two 9-inch pie crusts, so you don’t have to double the recipe!If you don’t have pumpkin pie spice on hand (and don’t have the ingredients to make it), you can swap it out for 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, and ½ teaspoon of ground cloves.

🥡 Storing

Since pumpkin pie has an egg-based custard filling, you don’t want to leave it sitting at room temperature. It can be stored in the fridge for up to 4 days after wrapping or covering.

If you want to freeze your pie for later, allow it to cool completely first. Then, wrap it tightly in plastic wrap followed by a layer of foil. Keep it in the freezer for up to 2 weeks in order to maintain the best texture. Allow it to thaw overnight in the refrigerator before serving.

Why Does Pumpkin Pie Use Evaporated Milk? Evaporated milk is used in pumpkin pies to help add richness to the pie, as well as thicken up the filling during baking. How Do I Prevent My Pumpkin Pie From Cracking On Top? The main reason that pumpkin pie cracks is that it is overcooked. Make sure to cook your pie at the correct temperature (an oven thermometer is super helpful) and to not place it on the highest rack. Can I Make Pumpkin Pie Ahead Of Time? Yep! You can make the pie ahead of time, allow it to cool, and then store it in the fridge! Additionally, you could prepare the filling and crust separately the day before and then assemble and bake it when you’re ready.

🥧 Easy Pie Recipes

  • Granny Smith Apple Pie - This apple pie is a classic holiday favorite that is chock full of fresh apples!Cherry Pie Bars - For an easy-to-serve dessert, these cherry pie bars taste just like a traditional cherry pie!Blueberry Pie - For all the blueberry lovers out there, this blueberry pie features a homemade blueberry pie filling!Blackberry & Apple Pie - Combining different fruits together in a pie takes the flavors to a whole other level!Pineapple Pie Bars - These tasty and tropical bars are a cross between a pie and a cobbler!Best Pie Dough - For all of your favorite pie recipes, this pie dough features both buttering and shortening to get the best of both worlds!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews

Pumpkin Pie Without Evaporated Milk

This pumpkin pie without evaporated milk is so incredibly delicious that no one will even know you left out an ingredient! Whether you don’t have any on hand, want a healthier alternative, or have an allergy- you can completely skip the evaporated milk here! Don’t worry, this pie is still just as creamy and flavorful as any classic pumpkin pie!

Author | Angela

Servings: 16 servings Calories: 195kcal Prep 5 minutes Cooking 1 hour Total Time 1 hour 5 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 cups pumpkin puree (*see note)▢ 2 cups whole milk▢ 1 cup sugar▢ 3 large eggs▢ 3 tablespoon all-purpose flour▢ 1¾ tablespoon pumpkin pie spice (try mine or use your favorite brand, - *see note)▢ ½ teaspoon salt▢ 2 butter pie crust (see my recipe, or you can use store-bought crusts - *see note)

InstructionsTo begin, preheat your oven to 475°F (245°C). Roll your pie crusts into your pie pans and trim off the excess.2 butter pie crustIn a large mixing bowl, add your pumpkin puree, milk, sugar, eggs, flour, pumpkin pie spice, and salt. Use a hand mixer to mix until smooth.2 cups pumpkin puree, 2 cups whole milk, 1 cup sugar, 3 large eggs, 3 tablespoon all-purpose flour, 1¾ tablespoon pumpkin pie spice, ½ teaspoon saltPour the mixture into your prepared pie crusts.Once preheated, bake the pies at 475°F (245°C) for 10 minutes.Then, reduce the heat to 350°F (175°C) and bake for another 45-60 minutes, or until the filling has set.Remove from the oven and allow to cool before slicing and serving. Equipment You May Need9-inch pie panMixing BowlMeasuring Cups Notes This recipe will yield 2 9-inch pies. For best results, I recommend using Libby’s canned pumpkin puree as it has the least amount of liquid.  My butter pie crust recipe makes two 9-inch pie crusts, so you don’t have to double the recipe! If you don’t have pumpkin pie spice on hand (and don’t have the ingredients to make it), you can swap it out for 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, and ½ teaspoon of ground cloves.  To store: Loosely wrap your pie and keep it in the fridge for up 4 days. 

NutritionCalories: 195kcal (10%) | Carbohydrates: 28g (9%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 39mg (13%) | Sodium: 187mg (8%) | Potassium: 149mg (4%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 4868IU (97%) | Vitamin C: 1mg (1%) | Calcium: 60mg (6%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best pumpkin pie recipe, best pumpkin puree for pumpkin pies, how to make a classic pumpkin pie, how to make pumpkin pie, Libby’s pumpkin puree, Pumpkin Pie, pumpkin pie ingredients, pumpkin pie recipe without evaporated milk, pumpkin pie without evaporated milk, Thanksgiving pumpkin pie recipes Course Dessert, Holiday RecipesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Evaporated milk is used in pumpkin pies to help add richness to the pie, as well as thicken up the filling during baking.

How Do I Prevent My Pumpkin Pie From Cracking On Top? The main reason that pumpkin pie cracks is that it is overcooked. Make sure to cook your pie at the correct temperature (an oven thermometer is super helpful) and to not place it on the highest rack.

Can I Make Pumpkin Pie Ahead Of Time? Yep! You can make the pie ahead of time, allow it to cool, and then store it in the fridge! Additionally, you could prepare the filling and crust separately the day before and then assemble and bake it when you’re ready.

The main reason that pumpkin pie cracks is that it is overcooked. Make sure to cook your pie at the correct temperature (an oven thermometer is super helpful) and to not place it on the highest rack.

Yep! You can make the pie ahead of time, allow it to cool, and then store it in the fridge! Additionally, you could prepare the filling and crust separately the day before and then assemble and bake it when you’re ready.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 4 reviews

Pumpkin Pie Without Evaporated Milk

Author | Angela

Servings: 16 servings

Calories: 195kcal

Prep 5 minutes

Cooking 1 hour

Total Time 1 hour 5 minutes

Ingredients US CustomaryMetric1x2x3x▢ 2 cups pumpkin puree (*see note)▢ 2 cups whole milk▢ 1 cup sugar▢ 3 large eggs▢ 3 tablespoon all-purpose flour▢ 1¾ tablespoon pumpkin pie spice (try mine or use your favorite brand, - *see note)▢ ½ teaspoon salt▢ 2 butter pie crust (see my recipe, or you can use store-bought crusts - *see note)

InstructionsTo begin, preheat your oven to 475°F (245°C). Roll your pie crusts into your pie pans and trim off the excess.2 butter pie crustIn a large mixing bowl, add your pumpkin puree, milk, sugar, eggs, flour, pumpkin pie spice, and salt. Use a hand mixer to mix until smooth.2 cups pumpkin puree, 2 cups whole milk, 1 cup sugar, 3 large eggs, 3 tablespoon all-purpose flour, 1¾ tablespoon pumpkin pie spice, ½ teaspoon saltPour the mixture into your prepared pie crusts.Once preheated, bake the pies at 475°F (245°C) for 10 minutes.Then, reduce the heat to 350°F (175°C) and bake for another 45-60 minutes, or until the filling has set.Remove from the oven and allow to cool before slicing and serving.

Equipment You May Need9-inch pie panMixing BowlMeasuring Cups

Notes This recipe will yield 2 9-inch pies. For best results, I recommend using Libby’s canned pumpkin puree as it has the least amount of liquid.  My butter pie crust recipe makes two 9-inch pie crusts, so you don’t have to double the recipe! If you don’t have pumpkin pie spice on hand (and don’t have the ingredients to make it), you can swap it out for 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, and ½ teaspoon of ground cloves.  To store: Loosely wrap your pie and keep it in the fridge for up 4 days. 

Nutrition

Calories: 195kcal (10%) | Carbohydrates: 28g (9%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 39mg (13%) | Sodium: 187mg (8%) | Potassium: 149mg (4%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 4868IU (97%) | Vitamin C: 1mg (1%) | Calcium: 60mg (6%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dessert, Holiday RecipesCuisine American

US CustomaryMetric