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Pumpkin Pie Recipe Without Sweetened Condensed Milk Or Evaporated Milk

Pumpkin pie is a traditional dessert served during the fall and winter holidays. However, not everyone can enjoy it due to dietary restrictions or personal taste preferences. If you're looking for a pumpkin pie recipe that doesn't use sweetened condensed milk or evaporated milk, you're in luck! This recipe is easy to follow and uses simple ingredients that you may already have in your pantry.

Ingredients:

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 4-5 tablespoons ice water

For the filling:

  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 cup heavy cream
Pumpkin Pie Ingredients

Instructions:

For the crust:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the flour and salt.
  3. Add the cold, cubed butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse sand.
  4. Add 4 tablespoons of ice water and stir until the dough comes together. If the dough is too dry, add another tablespoon of ice water.
  5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges and crimp them as desired.
  6. Line the bottom of the crust with parchment paper and fill it with pie weights or dried beans.
  7. Bake the crust for 15 minutes. Remove the parchment paper and pie weights, and bake for another 10 minutes or until the crust is golden brown. Let it cool while you prepare the filling.

For the filling:

  1. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves.
  2. Add the eggs one at a time, whisking after each addition.
  3. Stir in the heavy cream until well combined.
  4. Pour the filling into the cooled crust.
  5. Bake the pie for 45-50 minutes or until the filling is set but still slightly jiggly in the center.
  6. Let the pie cool completely before slicing and serving.
Pumpkin Pie On Table

Tips:

  • For a gluten-free crust, use a gluten-free all-purpose flour blend.
  • If you don't have heavy cream, you can use half-and-half or whole milk instead.
  • To prevent the crust from getting too brown, cover the edges with foil or a pie crust shield during the last 15-20 minutes of baking.
  • You can make the pie filling ahead of time and keep it in the fridge for up to 2 days.

This pumpkin pie recipe without sweetened condensed milk or evaporated milk is perfect for those with dietary restrictions or who prefer a less sweet dessert. It's also a great way to use up any leftover pumpkin puree you may have from making other fall recipes. Serve it with whipped cream or vanilla ice cream for a delicious and comforting dessert that everyone will love.

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