Creamy Pumpkin Pie Without Evaporated Milk

Recipe Collection: Dessert

Creamy Pumpkin Pie Without Evaporated Milk is a vegetarian American classic that features a rich, smooth filling made with whole milk, pumpkin puree, and warm spices, perfect for holiday gatherings. Note that this recipe contains milk, eggs, and wheat, making it unsuitable for those with related allergies.

The flavor profile is a harmonious blend of sweet and spicy, making it an excellent choice for dessert tables or cozy family dinners. Serve it warm with whipped cream or vanilla ice cream for an unforgettable treat.

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Overview

This Pumpkin Pie Without Evaporated Milk is a rich and creamy dessert perfect for the holidays. Made with whole milk, it offers a delightful twist on the classic recipe, ensuring a deliciously smooth texture. Enjoy it warm or at room temperature, topped with whipped cream or vanilla ice cream.

Diet Type

Vegetarian

Allergies

Milk, Eggs, Wheat

Cuisine

American

Serving Size: 16

Cooking Time: 60 minutes

Ingredients

• 2 Cups pumpkin puree
• 2 Cups whole milk
• 2 Cups white sugar
• 3 Large eggs
• 2 Tablespoons (tbsp) all-purpose flour
• 2 Teaspoons (tsp) cinnamon, ground
• 0.5 Teaspoons (tsp) nutmeg, ground
• 0.5 Teaspoons (tsp) salt
• 0.25 Teaspoons (tsp) cloves, ground
• 2 9-Inch unbaked pie shells

Steps

1. Preheat the oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine pumpkin puree, milk, sugar, eggs, flour, cinnamon, nutmeg, salt, and cloves. Mix with an electric mixer until smooth.
3. Pour the filling evenly into the unbaked pie shells.
4. Bake in the preheated oven for 10 minutes.
5. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 45 minutes, or until the filling is set.
6. Place pies on a wire rack to cool.
7. Serve warm or at room temperature.

Recipe Tip: For a lighter version, you can substitute whole milk with low-fat milk.