You don't need evaporated milk to make the best pumpkin pie! Pumpkin pie without evaporated milk is easy to make, delightfully creamy, and addictively delicious! Perfect for Thanksgiving and the holidays!
Whether you forgot to buy canned milk, or you just don't like it, this pumpkin pie without evaporated milk is even better! It's creamy and slice-able with a perfect taste and texture.
It's ideal for Thanksgiving and Christmas, but I've been known to make it in June. Don't judge me! It's just THAT good.
Most pumpkin pie recipes call for some form of canned milk - evaporated milk or sweetened condensed milk. This pumpkin pie recipe is made without canned milk! It's easy to customize too, one simple swap and it's dairy-free!
Here's what you need for this pumpkin pie recipe without condensed milk.
- Pumpkin puree - A 15 ounce can of pumpkin puree is just the right amount for one pie. If they only have a 29 ounce can, just weigh out 15 ounces. While any brand works, I find the brand name varieties (like Libby's) have a thicker consistency, and thus work better.
- Brown & white sugar - To sweeten the pie! Brown sugar adds that caramel-like sweetness you find in a traditional pumpkin pie.
- Eggs + a yolk - Pumpkin pie has a custard base, which means eggs give it structure. The extra yolk acts like insurance to achieve a dreamy, sliceable pie!
- Spices - I used cinnamon, nutmeg, and ginger, but if you have pumpkin pie spice, that works too! Just swap the spices for 2 teaspoons of pumpkin pie spice.
- Half & half - Half and half is equal parts milk and cream. It's richer than milk, but not as heavy as cream. Feel free to use dairy-free half and half in its place.
- Kosher salt - A small amount of salt accentuates sweetness.
- Pie crust - I always make a homemade gluten free crust, but feel free to use a store-bought crust if you like. A Pillsbury refrigerated pie crust or store brand pie crust does the trick!
How to Make Pumpkin Pie
Par bake pie crust - Brush the edges of the crust with egg wash and bake the pie crust for 10 minutes until lightly golden. If you want to use pie weights, go for it. I don't always do it and everything comes out fine. Here's an in-depth tutorial on blind baking a pie crust.
Combine pumpkin & sugars - In a large bowl, combine the pumpkin puree, sugar, spices, and brown sugar. Mix until combined.
Add eggs - Add the eggs and yolk to the pumpkin mixture. Whisk until combined.
Add half and half - Pour the half and half into the pumpkin mixture and gently whisk it in, so it doesn't splash outside the bowl.
Pour into pie crust - Pour the pumpkin pie filling into the crust.
Bake & enjoy - Carefully transfer the pumpkin pie to the preheated oven and bake until set. The middle will look slightly jiggly.
- The best pie has a sublime pie crust! I recommend a homemade pie crust for the best results. A store-bought crust just can't measure up to a golden, flaky homemade crust. That being said, this pumpkin pie recipe works with any crust, store-bought or homemade.
- This pumpkin pie takes about 50 to 55 minutes to cook. The middle will still be slightly jiggly. That's okay! It sets up as it cools.
- And the hardest tip of all - don't slice the pie immediately! I know it looks incredible, and the house smells amazing, but the texture won't be perfect until it cools a bit.
Storage & Freezing
- Let the pumpkin pie cool on the counter. Once cooled, store, covered, in the refrigerator for up to 3 days.
- Pumpkin pie can be frozen! Freeze it whole or in slices. I like to freeze it in slices, so I can pull a slice out to thaw anytime I please. To freeze it whole, let it come to room temperature, then wrap well in saran wrap multiple times. To freeze it in slices, place the slices on a sheet pan and freeze, then transfer the frozen slices to a ziplock bag. Use within 3 months for best results.
- Thaw a whole pumpkin pie in the refrigerator overnight. Thaw a slice of pumpkin pie in the microwave in 5-second increments until cool, but not hot!
Yes! Just swap the half and half with dairy-free half and half or dairy-free milk. You can swap the half and half with any type of milk with great results.
Heavy cream, milk, or half and half are good substitutes for evaporated milk. They won't always be a 1:1 substitution though, so it's best to find a pumpkin pie recipe that calls for one of these ingredients instead.
Pumpkin pie has a custard-based filling, which means the not-so-secret ingredient to a thick and set-up pie is eggs! They give the pumpkin pie structure, so it's thick and slice-able!
More Pumpkin Recipes
- Paleo Pumpkin Muffins
- Gluten Free Pumpkin Pancakes
- Gluten Free Pumpkin Chocolate Bread
- Paleo Sweet Potato Pancakes
Pumpkin Pie without Evaporated Milk
- Large mixing bowl
- Measuring cups & spoons
- 1 pie crust regular or gluten-free
- 15 ounce can of pumpkin*
- ⅓ cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 3 eggs + 1 yolk
- ½ cup half and half
- 1 egg
- 1 tbsp water
Par-bake the crust:
- Preheat the oven to 400° Fahrenheit.
- Crumble up a piece of parchment paper and carefully nestle it into the pie crust. Fill with pie weights or dried beans.
- Bake the crust for 10 to 12 minutes. Remove the parchment/weights and bake for 5 more minutes.
- In a small bowl, whisk the egg and water together.
For the pumpkin pie:
- In a large mixing bowl, combine the canned pumpkin, brown sugar, sugar, and spices. Mix until well combined.
- Add the eggs and the yolk to the pumpkin mixture. Stir until combined.
- Add the half and half to the pumpkin mixture and gently whisk until combined.
- Pour the pumpkin pie filling into the par-baked crust.
- Use a pastry brush to brush the edges of the pie crust with the egg wash.
- Bake for 45 to 55 minutes until the pie is set, but the middle is still slightly jiggly.
- Wait for the pie to cool before slicing! Enjoy!