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Pumpkin Pie No Evaporated Milk

You'll be pleasantly surprised at how this Pumpkin Pie turns out with no evaporated milk. No canned milk, no problem! It still has all the lovely pumpkin pie flavors that you love.
Prep Time55 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time2 hours 10 minutes
Servings: 8 servings
Author: Precious

Ingredients

Pie Crust:

  • 1 ¼ cups all-purpose flour
  • ½ tsp sea salt
  • 1 tbsp granulated sugar
  • ½ cup unsalted butter chilled and cut into 1-inch pieces
  • 1 tablespoon cold water

Filling:

  • 1 can or 2 cups pumpkin puree
  • ½ cup half & half or heavy cream
  • 4 tablespoons brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • ¼ tsp ground nutmeg
  • ¼ tsp vanilla extract
  • Pinch of sea salt

Instructions

For the homemade Pie crust

  • In a large bowl, mix the flour, salt, and sugar using a whisk or your hands until well combined.
  • Cut the butter into small pieces and add it to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
  • Slowly add cold water, a little at a time, and gently mix until the dough starts to come together, but don’t overmix!
  • Shape the dough into a ball and wrap it tightly in plastic wrap. Refrigerate for at least an hour, or leave it overnight.

For the Filling

  • In a large bowl, beat the egg and pumpkin together until well combined.
  • Next, add the heavy cream, vanilla extract, brown sugar, salt, cinnamon, and pumpkin pie mix, and whisk everything together until the mixture is smooth and well blended. You can use a whisk or a blender.

To assemble

  • Preheat your oven to 425 degrees F. And grease a pie dish with butter. Set aside.
  • Take the chilled pie dough from the fridge and place it on a well-floured surface. Roll out the pie and transfer to the pie dish.
  • Shape the crust as desired and pour the pumpkin pie filling into the unbaked pie crust.
  • Bake the pumpkin pie for 15-20 minutes at 425 degrees F.
  • Lower the temperature to 350°F and bake for an additional 30 minutes until a knife inserted into the center comes out clean.
  • Let it cool on a wire rack for 2 hours before serving, or refrigerate until ready to serve.

Nutrition

Calories: 272kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 169mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 654IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg