Pumpkin pie without evaporated milk
Silky smooth and incredibly fragrant easy pumpkin pie without evaporated milk. This recipe is as easy as it gets, takes only minutes to prepare and bakes to perfection. Made with a crunchy shortcrust pastry and served with cream cheese frosting.
Equipment
- 9-inch pie pan
- large mixing bowl
- whisk or spatula
- pouring jug (optional)
- pie weights or baking beads
Ingredients
- 1 roll pie crust (shortcrust pastry)
- 1 can pumpkin puree (canned) (15 oz. or 450 grams)
- 3 eggs, large, room temperature
- 1 cup light brown sugar, packed
- 1 tablespoon corn starch
- ½ cup heavy cream, room temperature
- ¾ cup milk, room temperature
- ¼ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon allspice (optional)
- ⅛ teaspoon ground cloves (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Place the rolled-out pie crust in a 9-inch pie dish. Press the sides to gently stick it to the sides of the dish. Flute the edges with a fork or with fingers. Prick the bottom of the pie crust with a fork. If desired, use remaining pie crust to make decorations.
- Crinkle a piece of parchment paper, then place it on top of the pie crust. Fill with baking beads, then bake for 10-15 minutes. Remove the parchment paper and weights.
- Prepare the pumpkin pie filling by whisking the eggs and sugar together. Pour in the canned pumpkin, then mix again to combine.
- Add the corn starch, salt, all the spices, milk, and double cream. Mix well to combine into a smooth paste.
- Pour the pumpkin pie filling into the hot crust, without overfilling. Bake for 40-50 minutes or until it has firmed up. The centre should still have a little wobble, but not be completely jiggly. Keep a close eye on the pie after the 40 minute mark.
- Cool down the pie for at least 2-3 hours before cutting. Serve with whipped cream or cream cheese frosting.
Notes
- Nutritional value is estimative and it's calculated per serving without any frosting (this recipe makes 12 servings).
- Pumpkin puree is not the same as pumpkin pie filling. Please use pumpkin puree for this recipe, with no added spices. We will be adding the spices separately.
- Once fully cooled, place the pie in an airtight container or cover with plastic wrap before storing in the fridge.
Nutrition
Calories: 159kcal
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