Pumpkin Pie without Evaporated Milk

This pumpkin pie without evaporated milk proves you can make a decadent holiday dessert with ingredients you already have on hand.

What You'll Need for Pumpkin Pie Without Evaporated Milk

These are the ingredients you'll need to make these evaporated milk-less pumpkin pies:

· Pumpkin: Use store-bought pumpkin puree or make your own at home.
· Milk: Whole milk adds richness and moisture to the pumpkin pie filling.
· Sugar: Two cups of white sugar makes this pumpkin pie perfectly sweet.
· Eggs: Eggs create a rich texture and help bind the filling together.
· Flour: All-purpose flour in the filling prevents runniness.
· Spices and seasonings: This pumpkin pie is spiced with cinnamon, nutmeg, and cloves. A pinch of salt helps enhance the other flavors.
· Pie crust: Use two store-bought pastry crusts or try our Butter Flaky Pie Crust recipe.

How to Make Pumpkin Pie Without Evaporated Milk

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pumpkin pies without evaporated milk or sweetened condensed milk:

1. Make the filling: Combine all of the filling ingredients in a large bowl. Beat with a mixer until smooth.
2. Bake the pies: Pour the filling into the unbaked pie crust shells. Bake at 475 degrees F for about 10 minutes, then reduce the heat to 350 degrees F and continue baking until the filling is set.

How to Store Pumpkin Pie Without Evaporated Milk

Store this pumpkin pie without evaporated milk the same way you'd store any other pumpkin pie: In the fridge, loosely wrapped in storage wrap, for up to four days. Since it's egg-rich, pumpkin pie should never sit at room temperature for more than two hours.

Learn more: Does Pumpkin Pie Need To Be Refrigerated?

Allrecipes Community Tips and Praise

"Thank you for posting a pumpkin pie recipe that didn't require evaporated milk!" says Bridget. "After reading the other reviews, I too cut back on the sugar, and it was extraordinary! No store-bought pumpkin pie I have ever had tasted as delicious as this!"

"I liked this recipe very much," raves Ruth. "The only change I made was to use almond milk in place of milk. It turned out great!"

"I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk," according to lorisock. "I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars caramelize so nicely that way."

Editorial contributions by Corey Williams