Easy Pumpkin Pie 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. The key to this recipe is using canned pumpkin and condensed milk, which provides the perfect amount of sweetness and creaminess.
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 301kcalCarbohydrates: 48gProtein: 9gFat: 9gSaturated Fat: 3gCholesterol: 70mgSodium: 417mgPotassium: 170mgFiber: 2gSugar: 32g
* 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.
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