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. No need to use pie weights, but you can if you choose.

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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.

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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. Then remove the pie from the oven and allow to cool completely.

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