If you've ever been excited to bake a classic pumpkin pie only to realise you don't have evaporated milk in the cupboard, this recipe is for you. My pumpkin pie without evaporated milk uses simple ingredients you probably already have at home, yet delivers all the silky, spiced pumpkin flavour you'd expect from the holiday season's most iconic dessert. It's the perfect pumpkin pie recipe for both beginners and confident bakers alike.
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How Is This Pumpkin Pie Different?
Unlike many traditional pumpkin pie recipes, this version skips canned milk or condensed milk and instead uses a mix of double cream (heavy cream) and a splash of regular milk for richness and the best texture. It means you don't need to hunt down specific tins at the grocery store - a good thing when you want to bake at the last minute.
You'll still get that creamy pumpkin pie filling with warming pumpkin spice, but using fresher, everyday ingredients.
Ingredient Notes
Here's what you will need for this classic pumpkin pie recipe without evaporated milk:
- Shortcrust Pastry - Use shop-bought pastry if you want a quick bake, but if you love baking from scratch, a homemade pie crust will take your pie to the next level.
- Pumpkin Purée - Both canned pure pumpkin puree and homemade pumpkin puree work. If you're using fresh pumpkin, roast it until tender, then blitz in a food processor until smooth.
- Eggs - Two medium eggs bind the filling ingredients together. An extra egg yolk can be added for richer colour and flavour.
- Light Brown Sugar - Adds a slight caramel note. White sugar works too, but brown sugar brings more depth.
- Cornflour (Corn Starch) - Just a teaspoon helps set the pumpkin mixture for the perfect texture without cracks. Tapioca starch or potato starch make good substitutes.
- Spices - Use a ready-made pumpkin pie spice or mix your own with cinnamon, nutmeg, ground cloves, and ginger. Using individual spices lets you tailor the blend.
- Cream and Milk - Heavy cream and whole milk give this pie its silky smoothness.
- Salt - Just a pinch makes all the flavours pop.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Homemade Pie Crust?
If you've never made pie crust before, don't worry - it's easier than it looks.
- 150g all-purpose flour
- 75g unsalted butter, fridge cold, cubed
- 30g icing sugar (optional)
- 1 egg yolk
Mix flour, butter, icing sugar, and an egg yolk until it just comes together (add some cold water if the pastry is too dry), then chill for a few hours before rolling out. Blind bake using parchment paper and pie weights or dried beans so the unbaked pie crust doesn't puff up.
And if you're a sourdough baker, a sourdough pie crust is a wonderful twist - the tang of sourdough starter pairs beautifully with sweet pumpkin filling.
Step-By-Step Method
1. Prepare the Pie Crust. Roll out pastry to about 3mm thickness, fit into your pie dish, trim the edges of the crust, and freeze for 30 minutes.
Top tip: A pie crust shield or strip of aluminum foil around the edges of the pie crust helps prevent over-browning.
2. Blind Bake. Bake at 180°C fan (350 degrees Fahrenheit) for 15 minutes using pie weights, then remove parchment and bake for 10-15 minutes more until lightly golden.
3. Make the Filling. In a large bowl, whisk together pumpkin purée, eggs, and brown sugar with a hand mixer until smooth. Add corn starch, spices, salt, cream, and milk, mixing until just combined.
4. Bake the Pie. Pour filling into the pie shell and bake for about 40 minutes, until the center of the pie still has a gentle wobble.
- Top tip: Don't overbake. One of the biggest mistakes is waiting until the filling is solid - it will set as it cools on a wire rack.
5. Cool and Chill. Allow the pie to cool to room temperature before refrigerating for 3-4 hours (or overnight) for the best results.
Pumpkin Pie Decoration Ideas
Pumpkin pie doesn't have to look plain. Here are some of my favourite ways to decorate:
- Pastry Decorations. Re-roll leftover pastry scraps, cut into leaves or pumpkins, brush with egg wash, sprinkle with cinnamon sugar, and bake until crisp. Arrange on top before serving.
- Whipped Cream Swirls. Pipe rosettes or dollops around the edges. For extra flavour, fold in a little maple syrup or vanilla extract.
- Spice Dusting. Lightly dust ground cinnamon, nutmeg, or pumpkin spice across the surface.
- Nut Topping. Candied pecans or walnuts add crunch and seasonal flair.
Recipe FAQs
Don't overbake! Remove the pie when the middle still has a slight wobble. Cooling slowly on a wire rack at room temperature also helps.
A ready-made pumpkin pie spice blend works perfectly, but you can also mix cinnamon, nutmeg, ginger, and ground cloves.
Pumpkin pie is best served chilled or at room temperature. If you prefer it warm, gently heat slices and top with whipped cream.
Yes, it's a great make-ahead dessert. Bake the pie the day before, then store it in an airtight container in the fridge for 3-4 days.
Storage
Cool the pie completely, then cover with layers of plastic wrap or place in an airtight container. Store in the fridge for 3-4 days. You can also freeze slices, well wrapped, for up to 2 months - just thaw at room temperature.
More Pie and Tart Recipes To Try
If you love this easy pumpkin pie recipe, you'll enjoy exploring more pies and tarts - perfect for any time of year.
Pumpkin Pie (Without Evaporated Milk)
Ingredients
- 200 g (7 oz) shortcrust pastry shop bought or homemade
- 225 g (7 oz) pumpkin puree
- 2 eggs medium
- 100 g (½ cups) light brown sugar
- ¼ teaspoon salt
- 1 teaspoon cornflour (cornstarch)
- 1 teaspoon mixed spice or pumpkin spice mix
- 120 ml (½ cups) double (heavy) cream
- 30 ml (2 tablespoon) milk
Instructions
Make Pie Crust:
- If you want to make your own shortcrust pastry, see the recipe in the notes below.
- Line a deep 8in (20cm) loose bottom tart tin with a thinly rolled (about 3mm) shortcrust pastry. Push into the edges and the sides well, then trim the overhang pastry to be level with the tart tin. Place the pastry-lined tin in the freezer for 30 minutes.
- Preheat the oven to 180°C Fan. Once's the pastry case has frozen, place it in the middle of the oven for 15 minutes.
Make Pie Filling:
- Place the pumpkin puree, eggs and brown sugar into a large bowl and, using an electric handheld mixer, beat for a couple of minutes until sugar dissolves. Add the cornflour, spices and salt alongside the cream and milk and beat again for a minute, or until fully incorporated.
- Pour the mixture into the prebaked tart case. Place it in the oven and bake for 40 minutes.
- Your tart should still be wobbly in the centre when you take it out of the oven. Cool it at room temperature, then store it in the fridge until youre ready to serve. Decorate the Pumpkin Pie just before serving.
Notes
- 150g all-purpose flour
- 75g unsalted butter, fridge cold, cubed
- 30g icing sugar (optional)
- 1 egg yolk
Nutrition
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