Easy Pumpkin Pie Recipe Without Evaporated Milk

This easy pumpkin pie recipe is perfect for those who want to enjoy the classic flavor of pumpkin pie without using evaporated milk.

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INGREDIENTS

Step-by-step instructions!

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Prick the pie crust all over with a fork and blind bake for 10-12 minutes.

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In a large bowl, whisk together the canned pumpkin, condensed milk, pumpkin pie spice, eggs, salt, sugar, and vanilla extract.

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Pour the mixture into the prepared pie crust and bake for 15 minutes at 425 degrees Fahrenheit.

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Decrease the oven temperature to 325 degrees Fahrenheit and bake for an additional 40 minutes, or until the filling is set.

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Turn the oven off and crack the door open. Allow the pie to cool in the oven with the door ajar for 15 minutes.

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