This classic Pumpkin Pie without evaporated milk is the one you'll return to year after year. It uses half and half as an evaporated milk substitute, resulting in an incredibly creamy pumpkin custard perfectly spiced to highlight the delicious pumpkin flavor. After just one bite, you'll understand why this has become the trusted favorite for so many.
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This recipe swaps out the usual canned milk for fresh half and half for a rich and creamy pie that'll have everyone asking for your secret. This creates an ultra-smooth, velvety texture that canned milk can't match.
Get ready to become the star of Thanksgiving dinner with this foolproof pumpkin pie! You'll love how easy it is to make, combining in just one bowl without needing a mixer.
You can make it a day or two ahead, freeing up your oven on the big day. This version is so smooth and creamy that your friends and family will ask you for the recipe.
I've tried lots of recipes over the years, and I think I can stop now with yours.
- Cathy H.
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Pumpkin: Make sure to use pure pumpkin and not pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned. You can also use 1 ¾ cups of cooked and pureed fresh pumpkin instead of canned.
- Brown sugar adds rich flavor and sweetness without being overly sweet. An equal amount of granulated sugar can also be substituted.
- Half and Half: Using half and half makes a creamy custard filling without evaporated milk. If you do not have half and half, you can make your own by mixing half a cup of heavy cream with half a cup of whole milk, or you can use 1 cup of regular milk (it will be a little less creamy but still delicious).
- For a dairy-free pie, substitute your favorite dairy-free half and half, oat, coconut, or almond milk.
- Cornstarch: This thickens the custard and helps it to set.
- Spices: This combination of spices makes a truly spectacular pie! I recommend using the individual spices, but if you need to substitute pumpkin pie spice, use 1 teaspoon of pumpkin spice plus ¼ teaspoon of ground cinnamon.
- Pie Dough: Use a homemade pie crust, like my favorite flaky vodka pie dough recipe, or keep it easy with store-bought refrigerated pie dough. Pumpkin pie with graham cracker crust is delicious too!
How to Make Pumpkin Pie Without Evaporated Milk
Pies may seem daunting, but be confident! This is a really easy recipe, and I will walk you through every step.
Blind Bake Crust
- Par-bake the crust to prevent sogginess. This step ensures a crisp bottom that'll finish cooking with the filling.
Prepare Pumpkin Filling
- Mix all filling ingredients in one bowl until smooth.
- If using fresh pumpkin, process it until it is entirely smooth to avoid stringiness.
- For extra smoothness, use an electric hand mixer at medium speed. Pour into the prepared crust.
Bake
- Protect the crust edges with a pie shield or foil to prevent burning.
- Bake at 350°F (177°C) for 50-60 minutes.
- The pie is done when a knife inserted in the center comes out clean, but the center is still slightly jiggly.
Cool
- For a crack-free pie, turn off the oven when nearly done, open the door slightly, and let the pie cool slowly for 10 minutes.
- If the custard pulls from the sides or cracks, it's overbaked. Remove immediately.
- Cool at room temperature for 2 hours, then refrigerate until serving.
- Top with whipped cream for the perfect finishing touch!
How to Make Homemade Pumpkin Puree
If you want to avoid canned ingredients altogether, follow these instructions to make your pumpkin puree for a 100% from scratch homemade pumpkin pie recipe!
You can also make these easy pumpkin cheesecake squares with your homemade puree.
- Slice a sugar pumpkin or baking pumpkin in half and scoop out the seeds.
- Rub the pumpkin with oil and place the cut side down on a baking sheet.
- Bake at 275°F (140°C) for about 75 minutes. The flesh around the stem should be tender when tested with a knife or toothpick.
- Remove from the oven and cool. Then scoop out the flesh into your food processor and run it until the pumpkin is completely smooth.
- Transfer the pumpkin puree to a large sieve or colander and let it sit for at least 2 hours so that the excess moisture drains off. This is an important step to prevent a watery pie!
Variations
This pumpkin pie is delicious as-is, but you can make this pie with unique flavor twists.
- Orange Zest - Brighten up the filling with the finely grated zest of one orange. It adds a refreshing citrus note.
- Toasted Pecans - Fold one cup of chopped toasted pecans into the filling for a delicious crunch.
- Eggnog - Swap the half and half for eggnog and spike it with 2 tablespoons of rum or bourbon.
- Extra Vanilla - Enhance the vanilla flavor with 1 teaspoon of vanilla extract.
- Maple - Reduce the granulated sugar to ½ cup and add ⅓ cup of maple syrup. This version is especially tasty topped with maple whipped cream.
- Heavy Cream - For an even more decadent pie, use heavy cream instead of half and half.
- Sweetened Condensed Milk - Another easy swap is to reduce the granulated sugar to ¼ cup and replace the half-and-half with 14 ounces of sweetened condensed milk.
Here are a few other classic holiday pies that I love to serve on my Thanksgiving table:
Recipe FAQs
Pumpkin pie should be covered tightly with plastic wrap and stored in the refrigerator. According to the USDA, it will keep for up to 3 days.
Yes, custard pies like pumpkin and sweet potato pie can be frozen. Cool the pie completely and then wrap it in several layers of plastic wrap. Store it in the freezer for up to one month. To thaw, place in the refrigerator overnight.
Don't worry if you see moisture on your pumpkin pie - it's usually just condensation, not a baking error. To minimize the moisture let your pie cool completely at room temperature before refrigerating. If the water bothers you, simply blot the surface gently with a paper towel.
Yes, it's easy to make mini pies! Spray a muffin pan with nonstick spray. Then cut pie dough into eighteen 4-inch circles and press them into the muffin cups. Divide the batter evenly among the pie cups. Bake at 350°F (177°C) for 30-35 minutes.
More Pumpkin Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Pumpkin Pie
Recipe by:Ingredients
- 15 ounces pumpkin puree
- 1 cup half and half (237 ml)
- ¾ cup packed light brown sugar (157 grams)
- 2 eggs
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pie crust unbaked
Instructions
- Preheat the oven to 425°F (220°C). Press your dough into a pie plate and crimp the edges. Line with aluminum foil or a parchment paper circle and fill the pie shell with pie weights.1 pie crust
- Bake for 12-15 minutes, or until the edges of the crust begin to brown. Remove the crust from the oven. then remove the liner and weights. Reduce the oven temperature to 350°F (177°C) and cook for an additional 5 minutes.
- Place all of the pie ingredients (except for the crust) into a large bowl. Whisk until smooth, then pour the custard filling into the prepared pie shell.15 ounces pumpkin puree, 1 cup half and half, ¾ cup packed light brown sugar, 2 eggs, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Bake the pie for an additional 50-60 minutes, or until the custard is set. The center may still be slightly jiggly. Insert a knife into the center of the pie to check doneness. If it is fully cooked then the knife will be clean.
- Remove from the oven and cool at room temperature for 1-2 hours, then place in the refrigerator to cool completely.
Notes
- Cover tightly and store in the refrigerator for up to 4 days.
- The pie can also be frozen for a month.
- Dairy-free half and half or any dairy-free milk can be substituted for the half and half. You can also make your own half and half using ½ heavy cream and ½ whole milk.
- 1 teaspoon of pumpkin spice seasoning + ½ teaspoon of ground cinnamon can be used instead of the individual spices.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Loretta Layfield says
This recipe is awesome!! I won't make it any other way from now on!!
Erin says
So glad to hear that, Loretta! It means a lot that this is your new go-to. Thanks for taking the time to leave such a kind review!
Em says
Turned out perfectly, thank you
Erin says
Thank you for commenting! Happy Thanksgiving!
Connie Lazenby says
I made this last night. It really is the best recipe I’ve had. I did bake it half an hour longer, which probably wasn’t necessary, but it didn’t hurt.
Erin says
What high praise! Thank you, Connie! I'm glad it still turned out well.
Anna says
Great recipe! I had to hunt to find a recipe with ingredients that I have on hand (no evaporated milk, condensed milk, or heavy cream). The only substitute I had to make was potato starch for corn starch. I'm no baker and barely cook, but the result was delicious. The flavor was rich and the texture smooth. Thanks for posting it!
Erin says
I'm happy to hear you enjoy this recipe, Anna! Thank you!
Cathy H. says
I made your pumpkin pie filling in a Gluten free crust and we loved it! I've tried lots of recipes over the years and I think I can stop now, with yours. The spices, half&half, are key (and maybe the cornstarch). Thanks for sharing!
Erin says
That's fantastic! I you enjoy this for many years to come!