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–+ servings
Homemade pumpkin pie slice with smooth, creamy pumpkin filling, flaky golden crust, and cinnamon-dusted whipped cream.

Easy Pumpkin Pie Without Evaporated Milk

This pumpkin pie without evaporated milk uses heavy cream for a rich, silky filling packed with warm spices. All the classic flavour, no canned milk needed!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings 8 Slices

Ingredients

  • 1 9-inch deep-dish frozen pie shell
  • 1¾ cups (approx. 400 g) pure pumpkin puree
  • ⅔ cup packed light brown sugar
  • 3 tbsp granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1¾ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp salt

Instructions

  • Preheat your oven to 375°F (190°C). Place the frozen pie shell on a baking sheet for easier handling.
  • Line the frozen pie shell with parchment paper and fill with pie weights or dried beans.
    dry red kidney beans on a piece of parchment paper.
  • Bake for 15 minutes, then carefully remove the parchment and weights. Return the crust to the oven for another 5 minutes.
    partially baked pie crust.
  • Lower the oven temperature to 350°F (175°C).
  • In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth.
    pumpkin pie filling being mixed in a large glass bowl with a whisk.
  • Add the eggs and egg yolk and whisk just until incorporated. Pour in the heavy cream and vanilla and whisk gently until completely smooth. Do not aggressively beat the mixture or intentionally incorporate extra air.
    creamy orange pumpkin pie filling in a large glass bowl with a whisk.
  • Pour the pumpkin mixture into the warm, partially baked crust, stopping just below the rim. The amount the shell holds may vary slightly by brand.
    unbaked pumpkin pie.
  • Bake at 350°F (175°C) for approximately 45–55 minutes, or until the edges are set and the centre has a gentle, Jell-O-like wobble when lightly nudged. The centre should jiggle as one piece, not look wet or liquid. Start checking around 45 minutes to avoid overbaking.
    freshly baked pumpkin pie.
  • Transfer the pie to a wire rack and let it cool. Refrigerate within 2 hours of removing it from the oven, then chill until fully set, preferably for at least 3 hours, before slicing.
  • Cut into 8 slices and serve chilled or slightly closer to room temperature, with a dollop of whipped cream if desired.

Notes

Use pure pumpkin puree. Not pumpkin pie filling, which already contains added sugar and spices.
Don't overmix. Whisk just until smooth. Too much air can cause the custard to puff up and crack.
Watch the filling level. Deep-dish pie shells vary in size, so don't overfill! If you have extra filling, pour it into an oven-safe ramekin and bake alongside the pie for about 20–25 minutes, or until the centre is just set with a slight wobble. Bonus mini pumpkin custard!
Don't overbake. The edges should be set with a gentle, Jell-O-like wobble in the centre. It'll firm up as it cools.
Chill before slicing. Give the pie several hours in the fridge for a fully set filling and cleaner slices.
Store leftovers properly. Keep covered in the refrigerator for up to 3–4 days, making sure to refrigerate within 2 hours of baking.

Nutrition

Serving: 1Slice | Calories: 323kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 280mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8482IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
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