This pumpkin pie without evaporated milk recipe is inspired by the giant pumpkin pies you get at Costco. They are popular for a reason - everyone loves them. The texture is creamy and smooth, the spices are perfectly balanced, and it slices like a dream.
This pumpkin pie recipe is simple, reliable, and exactly what you want a homemade pumpkin pie to taste like. And let's be honest - once you taste this, you won't need to buy one from the store again.
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Here is why this recipe is amazing:
- The filling is rich, silky, and full of warm fall spices
- It's a spot-on homemade version of the famous Costco pie
- Can be made a day ahead and served straight from the fridge
- Works with homemade or store-bought crust
Ingredients needed:
Substitutions
- Use evaporated milk in place of heavy cream and milk if preferred
- Light brown sugar can be used instead of white sugar for a deeper flavor
- Pumpkin pie spice can replace the individual spices (about 1 tablespoon total)
- Gluten-free pie crust can be used to make this recipe gluten-free
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How to make our pumpkin pie
- Blind bake the crust: Preheat the oven to 375°F. Arrange the prepared pie crust in your pie plate and crimp or fold the edges. Line the crust with parchment paper, making sure the edges go above the plate, and fill with pie weights or dried beans. Place the crust in the fridge until the oven is ready.
- Bake the crust for 15 to 20 minutes. Remove the parchment and pie weights, and bake for another 5 minutes.
- Reduce the oven temperature to 325°F. Set the pie crust on a cooling rack while you make the filling.
- In a large bowl, whisk the egg and egg yolks together. Add pumpkin puree, heavy cream, milk, sugar, vanilla, spices, and salt. Whisk until the mixture is completely smooth.
- Pour the filling into the partially baked pie crust. Bake at 325°F for 45 to 50 minutes. The center should jiggle slightly like Jello when moved but not look liquid.
- Remove from the oven and let cool on a wire rack for 2 hours. Once cooled, cover with plastic wrap and refrigerate until ready to serve.
Pumpkin Pie Storage Instructions
- Store leftover pie covered in the refrigerator for up to 4 days
- Can be made 1 day ahead and served cold or at room temperature
- Not ideal for freezing, as the custard can separate
How to Reheat Pumpkin Pie
To reheat pumpkin pie, place it in a 350°F oven for about 10-15 minutes until warmed through.
Frequently asked questions
Yes! A refrigerated or frozen pie crust works just fine. Blind bake it as directed for best results.
It should still have a slight jiggle in the center but look set around the edges. It will continue to set as it cools.
Tips
- Chill the pie completely before slicing for clean cuts
- Use a pie shield or foil if the crust starts to brown too quickly
- Serve with whipped cream or a sprinkle of cinnamon sugar for a little extra flair
- Don't skip the cooling time-it helps the texture set perfectly
More Great Thanksgiving Dessert Recipes
- Pumpkin Lush
- Pumpkin Mousse
- Pumpkin Ice Cream
- Pecan Pie
- Apple Crumble Cheesecake
- Peanut Butter Pie
- Cake Mix Pumpkin Bars
- Pumpkin Cheesecake Bars
Pumpkin Pie (without evaporated milk)
Equipment
- pie dish
Ingredients
- Pie crust homemade or premade
For the Filling:
- 1 large egg
- 3 egg yolks
- 1 cup heavy cream
- ½ whole milk
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
Instructions
Pie Crust:
- Preheat the oven to 375°F.
- Arrange the prepared pie crust in the pie plate and crimp or fold over the edges of the pie crust.
- Place parchment paper in the base of the plate, but make sure the edges extend up above the pie plate. Fill the inside with beans or pie weights.
- Return pan to fridge until the oven reaches temperature.
- Bake for 15-20 minutes.
- Remove pie weights and return to the oven for an additional 5 minutes.
- Reduce heat to 325°F.
- Set pie crust on cooling rack while you make the filling.
Filling:
- In a large bowl, whisk together the egg and egg yolks. Add remaining ingredients and whisk together thoroughly.
- Pour the filling into the pie crust.
- Bake for 45-50 minutes. The pie should start to look set but still jiggle like Jello when moved. It will firm up while it cools down.
- Allow to cool down on a wire rack for two hours before covering with plastic wrap and storing in the fridge until serving.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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this recipe was created by:
Fun Recipe Ideas Kitchen
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