This Pumpkin Pie, made without evaporated milk, has everything you expect from the classic. It has warm spice and a smooth pumpkin flavor, and the addition of half-and-half gives it a creamier custard that makes it irresistible at Thanksgiving.
★★★★★
"Literally the best pumpkin pie. My husband LOVES pumpkin pie, it's his favorite of all pies, and he said this is the best one he's had, too."
-Sarah.
Many people search for this pie when they don't have evaporated milk, but I make it this way because half-and-half actually makes it creamier and better.
This pie is easy to make with just one bowl and a whisk. You can even make it ahead, which makes Thanksgiving day a little less hectic.
Note from Erin
Every holiday, I made pumpkin pie and wondered if there was a way to make it just a little better without losing that classic flavor. This version finally did it for me! The custard bakes up extra creamy, with warm, balanced spices, and it’s still the traditional pie everyone expects - only better.
Ingredients and Substitutions
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Pumpkin: Use pure pumpkin and not pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned. 1 ¾ cups of cooked and pureed fresh pumpkin (drained well) = one 15-ounce can.
- Half and Half: If you don't have half and half, you can make your own by combining heavy cream and whole milk.
- Cornstarch: A small amount helps the custard set, allowing it to slice cleanly. Some versions made with heavy cream can turn out overly wet, but the balance of half-and-half with cornstarch keeps the filling creamy and stable.
- Pie Dough: Use a homemade pie crust, like my favorite flaky vodka pie dough recipe, or opt for store-bought refrigerated pie dough. Pumpkin pie with graham cracker crust is delicious, too!
Tips for the Best Pumpkin Pie
Blind Bake Crust
- Line the crust with parchment paper and pie weights to prevent it from puffing up.
Prepare Pumpkin Filling
- You can use a whisk, but an electric hand mixer will make the filling extra creamy.
Bake
- Protect the crust edges with a pie shield or foil to prevent burning.
- Look for a thin, matte ring around the edges, while the very center still appears slightly glossy. You can test it by inserting a knife in the center of the pie. It should come out clean.
Cool
- Turn off the oven and leave the pie inside with the door cracked for about 10 minutes. This gradual cooling keeps the custard from splitting.
- Let it cool completely at room temperature before storing in the refrigerator. Rushing this step often causes condensation or cracks.
- Top with whipped cream for the perfect finishing touch!
Top Tip!
The custard should be set around the edges but still slightly jiggly in the center when you remove it from the oven. If it starts pulling away from the crust or forms cracks, it's already overbaked.
Troubleshooting Pumpkin Pie
Most of the time, this pie turns out beautifully, but if you encounter any issues, these tips will help.
- Center still loose after 60 minutes: Tent with foil if the crust is browning, then keep baking in 5-minute increments until the edges are set and the center has a slight jiggle.
- Cracks on top: If the pie has already cracked, chill it immediately to prevent further splitting. You can cover the cracks with whipped cream or candied pecans before serving.
- Weeping or beads of moisture: This typically occurs due to rapid cooling. You can blot the surface of the pie gently with a paper towel before serving.
Mini Pumpkin Pies
For individual servings, cut pie dough into 4-inch circles and press into a muffin tin. Divide the filling evenly and bake at 350°F (177°C) for 30–35 minutes, until the custard is set.
Make It Special✨
For a festive touch, top each slice with a swirl of maple whipped cream or a sprinkle of candied pecans. Both add a hint of flavor and texture that pairs beautifully with the creamy custard.
Or, if you want to take pumpkin pie to the next level, try my Pumpkin Pecan Pie or Pumpkin Pie with Cream Cheese Swirls. Both are impressive and perfect for special occasions.
Recipe
Creamy Pumpkin Pie (no Evaporated Milk)
Recipe by:Ingredients
- 1 (1) pie crust unbaked
- 15 ounces (425 grams) pumpkin puree
- 1 cup (237 ml) half and half (237 ml)
- ¾ cup (165 grams) packed light brown sugar (157 grams)
- 2 eggs
- 2 teaspoons (2 teaspoons) cornstarch
- 1 teaspoon (1 teaspoon) ground cinnamon
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground ginger
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- ⅛ teaspoon (0.13 teaspoon) ground cloves
Instructions
- Preheat the oven to 425°F (220°C). Press your dough into a pie plate and crimp the edges. Line the pie shell with aluminum foil or a parchment paper circle, and fill it 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 filling ingredients 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 outside edge of the filling is set and the center is 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.
- Turn the oven off and open the oven door. Leave the pie to cool for 10 minutes without moving it, then remove it from the oven and continue cooling at room temperature for 1-2 hours. Then place it 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. Thaw overnight in the fridge, uncovered, to prevent the crust from getting soggy.
- 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.
Jilly says
I've got to say, thank you! This is the best pumpkin pie that I've ever made! So creamy and 100 times better than the recipe on the Libby's can that I've used for years. I also appreciated the tips for parbaking the crust and cooling the pie in the oven with the door open.
Erin Gierhart says
Thanks so much for taking the time to leave a review, Jilly! I am glad it turned out so well for you.
Kathleen says
This is the exact recipe my mom passed down to me; however, she added a tablespoon of dark rum to kick it up a notch!!
Erin Gierhart says
You can never go wrong adding a little rum!
Sarah says
Literally the best pumpkin pie. My husband LOVES pumpkin pie, it’s his favorite of all pies, and he said this is the best one he’s had, too. I made this with my usual homemade crust and it was magnificent. Not sure how, but the flavor was noticeably better.
Erin Gierhart says
Sarah, this makes me so happy to hear! Thank you for taking the time to share.
Jean says
Jean again, forgot to say I used pumpkin pie spice instead of the individual spices!
Jean says
Hi, I used pumpkin I baked in the oven and when cooled I peeled the skins off with my hands. I put it all in a large bowl and used my hands to purée and used beater to finish it off. I also used 1 teaspoon of vanilla and about 3 teaspoons of pumpkin pie spice. Followed the rest of the ingredients and baking instructions.
Love the beautiful taste and texture!
Erin Gierhart says
Jean, I love hearing that you used your own baked pumpkin for this pie! That extra effort really makes the flavor special, and it's wonderful to know the texture turned out so beautifully for you.
Elle Fox says
Deliah! Add a bowl or casserole dish 1/2 full of hot water to oven before you preheat. Put pie on bottom rack.
I do this for custard pies, cheesecakes too. The water prevents it from drying out and no cracks!
Erin Gierhart says
Thanks for sharing this tip!
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!