This easy pumpkin pie recipe is perfect for those who want to enjoy the classic flavor of pumpkin pie without using evaporated milk. The key to this recipe is using canned pumpkin and condensed milk, which provides the perfect amount of sweetness and creaminess.
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Thanksgiving wouldn't be complete without a slice of pumpkin pie, and this easy recipe is the perfect way to enjoy this classic dessert. Instead of using evaporated milk, this recipe calls for condensed milk, which gives the pie a rich and creamy texture without being overly sweet.
The filling is flavored with cinnamon, ginger, and nutmeg, and it's all baked in a flaky pie crust. Whether you're serving up this dessert for Thanksgiving or any other time of year, it's sure to be a hit with family and friends. So why not give this easy pumpkin pie recipe a try? You won't be disappointed.
Why You’ll Love This Recipe
This easy pumpkin pie recipe is perfect for anyone who loves pumpkin pie but doesn't want to use evaporated milk. The filling is made with just a few simple ingredients, and the pie crust is pre-made, so all you have to do is assemble and bake. Plus, this recipe can easily be made ahead of time, so it's perfect for busy weeknights or holiday gatherings. Here are a few more reasons why you'll love this easy pumpkin pie recipe:
- It's a delicious, festive, and classic fall dessert. Pumpkin pie is perfect for Thanksgiving, but it's also a great dessert to enjoy all autumn long.
- It's quick and easy to make, with no complicated steps or ingredients.
- It's a great recipe to make ahead of time.
- The filling is smooth and creamy, and the pie crust is flaky and golden brown.
What You’ll Need To Make Thie Easy Pumpkin Pie Recipe Without Evaporated Milk
Pie crust: You can use a store-bought pie crust or make your own. I prefer to use a Marie Callender's frozen pie crust for this recipe.
Canned pumpkin: Be sure to use canned pumpkin, not pumpkin pie filling. The only ingredient in the can should be pumpkin.
Condensed milk: This is the key ingredient that will give the pie its smooth and creamy texture and subtle sweetness. If you don't have condensed milk on hand you can make your own with this homemade Sweetened Condensed Milk recipe.
Pumpkin pie spice: This blend of spices gives the pie its classic flavor. I recommend using a homemade pumpkin pie spice blend for this recipe as it really gives the pie something extra.
Eggs: You'll need three eggs for this recipe. The eggs will help to thicken the filling and make it set up properly.
Salt: Add just a pinch of salt to balance out the sweetness of the pie.
Vanilla extract: This is an optional ingredient, but I think it enhances the flavor of the pumpkin pie.
Sugar: Adding extra sugar to this pumpkin pie recipe is optional. I prefer a less sweet pie so I rely on the condensed milk to provide the sweetness and don't add any extra sugar. However, if you like your pumpkin pie on the sweet side, feel free to add a little brown sugar.
Making this easy pumpkin pie recipe without evaporated milk is quick and easy. Simply follow the steps below and you'll have a delicious pumpkin pie in no time.
Step 1: Preheat oven to 370 degrees Fahrenheit.
Step 2: Prick the pie crust all over with a fork and blind bake for 10-12 minutes. No need to use pie weights, but you can if you choose.
Step 3: In a large bowl, lightly beat the eggs. Then whisk together the canned pumpkin, condensed milk, pumpkin pie spice, salt, sugar, and vanilla extract with.
Step 4: Pour the mixture into the prepared pie crust and bake for 15 minutes at 425 degrees Fahrenheit.
Step 5: Decrease the oven temperature to 325 degrees Fahrenheit and bake for an additional 40 minutes, or until the filling is set.
Step 6: Turn the oven off and crack the door open. Allow the pie to cool in the oven with the door ajar for 15 minutes. Then remove the pie from the oven and allow to cool completely.
Step 7: Serve with whipped cream or ice cream, if desired. Enjoy!
Recipe Notes & Tips
If the pie crust begins to burn or brown too quickly, wrap a piece of foil over the crust while leaving the filling exposed. This will prevent the crust from burning while allowing the filling to continue cooking.
You can tell when the pie is cooked by shaking the tray gently. The filling should be firm around the outside and jiggle slightly in the middle. You want it to jiggle like jello, not create a wave like liquid.
Serving Suggestions And Substitutions
This easy pumpkin pie recipe is delicious on its own, but there are a few ways you can dress it up if you like. Here are a few serving suggestions and substitutions:
Try serving the pie with a dollop of whipped cream or a scoop of ice cream.
If you want a little extra flavor, try adding an additional teaspoon of cinnamon or nutmeg to the filling.
If you're looking for a non-dairy option, you can substitute the condensed milk for coconut milk.
If you want a lower-fat pie, you can use evaporated milk in place of the condensed milk.
If you love fall flavors, but you're looking for a quick and easy snack or dessert, you can also give this Pecan Pie Bark a try.
How To Store Leftovers
Leftover pumpkin pie can be stored in the fridge for 3-4 days. Simply cover the pie with plastic wrap or aluminum foil and store in the fridge. When you're ready to eat, simply remove from the fridge and enjoy.
You can also freeze leftover pumpkin pie for up to 3 months. Thaw in the fridge overnight before serving.
This easy pumpkin pie recipe without evaporated milk is simple to make and so delicious. The creamy filling is perfectly spiced and pairs perfectly with the flaky, homemade pie crust. Give this recipe a try and you'll see what all the fuss is about.
Frequently Asked Questions
There are quite a few evaporated milk alternatives that you can use when making a pumpkin pie. This recipe uses condensed milk instead of evaporated milk to create a subtly sweet and creamy pumpkin pie. You could also use heavy cream, whole milk, or even coconut milk if you're looking for a non-dairy option.
There are a few ways to tell when the pumpkin pie is done. First, you can gently shake the pie. The filling should be firm around the outside and jiggle slightly in the middle. You want it to jiggle like jello, not create a wave like liquid. Another way to tell if the pie is done is to insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Yes! You can freeze leftover pumpkin pie for up to 3 months. Thaw in the fridge overnight before serving.
Yes, you can make this recipe up to 24 hours in advance. Simply prepare the pie according to the recipe instructions and store in the fridge until you're ready to bake.
There are a few reasons why your pumpkin pie might be mushy. One reason could be that the pie was cooked for too long. Another reason could be that you used too much liquid in the filling. Be sure to measure the ingredients accurately and don't add any additional liquid.
There are a few things you can do to prevent the bottom crust from getting soggy. First, make sure to blind bake the crust until it's golden brown. This will help to create a barrier between the filling and the crust. Another thing you can do is to not overfill the pie. Be sure to fill the pie just until the filling reaches the top of the crust. Finally, make sure to cool the pie completely before serving.
Tools And Equipment For This Recipe
Glass Mixing Bowls: These glass mixing bowls are super versatile. You can use them for mixing, storing, and serving. In this recipe, you can use one of the larger bowls to mix the ingredients together to make the pumpkin pie filling.
Wire Whisk: A good wire whisk is a kitchen essential. This set is perfect as it comes with three different sizes. The large one is great for whisking together the ingredients for the pumpkin pie filling.
Sweese Pie Plate: If you're using a pre-made crust you won't need this. However, if you want to try to make your own pie crust from scratch you'll need a pie plate to bake it in. This one by Sweese is a great choice as it has a beautiful ruffled edge to make your pies extra-fancy.
Easy Pumpkin Pie Without Evaporated Milk
- 1 9 inch pre-made pie crust
- 3 large eggs
- 14 oz condensed milk
- 15 oz canned pumpkin
- 1½ tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- Preheat oven to 370 degrees Fahrenheit.
- Prick the pie crust all over with a fork and blind bake for 10-12 minutes.
- In a large bowl, whisk together the canned pumpkin, condensed milk, pumpkin pie spice, eggs, salt, sugar, and vanilla extract.
- Pour the mixture into the prepared pie crust and bake for 15 minutes at 425 degrees Fahrenheit.
- Decrease the oven temperature to 325 degrees Fahrenheit and bake for an additional 40 minutes, or until the filling is set.
- Turn the oven off and crack the door open. Allow the pie to cool in the oven with the door ajar for 15 minutes. Then remove the pie from the oven and allow to cool completely.
- Serve with whipped cream or ice cream, if desired. Enjoy!
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.