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Pumpkin pie without evaporated milk with a big dollop of whipped cream on top.
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5 from 1 vote

7-Ingredient Pumpkin Pie without Evaporated Milk

My pumpkin pie without evaporated milk uses heavy cream instead, so the filling stays creamy and sets firm enough to slice cleanly. It comes together with 7 ingredients, including the crust, and the pumpkin, brown sugar, and pumpkin pie spice give it that warm fall flavor. I par-bake the crust so it doesn't go soggy, then chill the pie until the custard sets and the slices hold their shape.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Chill Time4 hours
Total Time5 hours 40 minutes
Course: Desserts
Cuisine: American
Servings: 8 Servings
Calories: 408kcal
Author: Samantha Erb

Equipment

  • 9" deep dish pie plate
  • parchment paper
  • Rice, dried beans, or pie weights to weigh down the crust
  • Large mixing bowl
  • Whisk

Ingredients

  • 1 9” deep dish pie crust homemade or store-bought
  • 15 ounces pumpkin puree canned
  • 1 ¼ cups heavy cream
  • 1 cup light brown sugar lightly packed
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Optional

  • whipped cream for serving

Instructions

  • Preheat the oven to 350°F and lightly grease a pie pan with nonstick baking spray. Place the pie crust in the pie pan and crimp or flute the edges. Line the pie crust with parchment paper and fill the center with rice, dried beans, or pie weights
  • Bake the crust for 20 minutes. Remove the crust from the oven and remove the parchment paper and rice from it.
  • In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, pie spice, and vanilla until smooth. Pour the pumpkin mixture into the crust and bake it for 55-60 minutes, or until the center of the pie barely jiggles when shaken. 
  • Remove the pie from the oven and allow it to cool completely to room temperature. Then transfer it to the fridge and chill for at least 4 hours. 
  • Serve garnished with a dollop of fresh whipped cream and enjoy.

Notes

Store the pie covered in the fridge for up to 4 days, or wrap it tightly and freeze up to a month, then thaw overnight in the fridge.
To avoid any cracking, pull the pie when the center still has a slight jiggle, since it keeps setting as it cools.

Nutrition

Serving: 1 | Calories: 408kcal | Carbohydrates: 46g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 144mg | Potassium: 234mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8910IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg