How To Make Pumpkin Pie Without Evaporated Milk

How to Make Pumpkin Pie Without Evaporated Milk: Solved

Last Updated on March 24, 2024 by Lori Walker

In the fall, many individuals crave a delectable serving of pumpkin pie. But what if you don’t have evaporated milk on hand? There’s no need to worry! There are simple methods to make this beloved treat without it.

Using everyday ingredients, I discovered that you can whip up a just as creamy and delicious pie. Ready to explore a new twist on a classic recipe? Here’s how you can make pumpkin pie without evaporated milk.

Steps On How To Make Pumpkin Pie Without Evaporated Milk

Close Up Image of a Pumpkin Pie Slice
  1. Gather Your Ingredients:
    • 2 cups of pumpkin puree (canned or fresh)
    • 1 cup of alternative milk (regular milk, heavy cream, half-and-half, almond milk, soy milk, or coconut milk)
    • 3/4 cup granulated sugar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 2 large eggs
    • 1 pie crust (store-bought or homemade)
  2. Preheat Your Oven: Set your oven to 425°F (220°C).
  3. Prepare the Pie Crust: Unroll using a store-bought crust and fit it into a 9-inch pie pan. Roll it out and fit it into the pan if you’re using homemade dough.
  4. Mix Dry Ingredients: In a large bowl, combine sugar, salt, and the spices (cinnamon, ginger, and cloves).
  5. Beat the Eggs: Lightly beat the two eggs in a separate bowl.
  6. Combine Everything: To the dry ingredients, add the pumpkin puree [1], the beaten eggs, and your chosen milk alternative. Mix well until the filling is smooth.
  7. Fill the Pie Crust: Pour the pumpkin mixture into the prepared pie crust.
  8. Bake: Place the pie in the oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for 40-50 minutes. The pie is done when a knife inserted in the center comes out clean.
  9. Cool: Once baked, remove the pie from the oven and allow it to cool on a rack for about 2 hours to let it set.
  10. Serve and Enjoy: Slice the cooled pumpkin pie and serve. If desired, top with whipped cream or a sprinkle of cinnamon.

“I like Thai food, Jamaican stews with yam, pumpkin and sweet potato.”

– Chris Smalling, English Footballer

Read: Things To Do With A Leftover Pumpkin Pie Filling

Why Is Evaporated Milk Usually Used In Pumpkin Pie?

  1. Consistency: Evaporated milk has removed about 60% of its water content, making it thicker and creamier than regular milk. This creaminess contributes to the velvety, smooth texture of pumpkin pies.
  2. Flavor: Its unique caramelized undertone, resulting from the water evaporation process, adds a hint of richness and depth to the pie’s flavor profile, complementing the pumpkin and spices.
  3. Stability: The reduced water content in evaporated milk helps prevent the pie from getting too soggy. It also aids in achieving a consistent filling that sets well during baking.
  4. Historical and Traditional Reasons: Many older recipes, from when refrigeration was not as standard, used evaporated milk because it had a longer shelf life than fresh milk. Over time, this became a staple ingredient in traditional pumpkin pie recipes.
  5. Fat Content: The concentration process also increases the fat content proportionally, which can contribute to a richer mouthfeel and flavor in the finished pie.

Find out how you can thicken pumpkin pie filling here.

Can I Make Pumpkin Pie Dairy-Free?

Pumpkin Pie on a Glass Pan

Absolutely! Making a dairy-free pumpkin pie is not only possible but can be equally delicious. There are several dairy-free milk alternatives available that can be used as a substitute for evaporated milk. 

“Crafting pumpkin pie without evaporated milk is like painting a new shade of autumn; it’s a delicious twist on tradition.”

– Leonelli Bakery

Options like coconut, almond, and soy milk are popular choices. Coconut milk, in particular, is a favorite among many due to its natural creaminess and slightly sweet flavor, which complements the pumpkin well. 

Using these alternatives, you can enjoy a dairy-free and delightful pumpkin pie that caters to dietary needs without compromising on taste.

But how do you keep pumpkin pie from cracking?

Will My Pie Taste Different Without Evaporated Milk?

Substituting evaporated milk [2] can introduce a variation in flavor and texture to your pumpkin pie.

Evaporated milk offers a distinct creamy texture and a slightly caramelized taste due to its concentration process. 

The pie’s taste will reflect that choice if you use an alternative, such as regular milk, heavy cream, or a dairy-free option. For instance, coconut milk might add a tropical hint, while heavy cream will make it richer. 

However, while the flavor may vary, it doesn’t mean it’s any less delicious; it simply provides a unique twist on the traditional taste.

Also Read: How Long Will Costco Pumpkin Pies Last?


Can I use regular milk instead of evaporated milk?

Yes, you can use regular milk instead of evaporated milk in pumpkin pie, but it may have a slightly different texture and flavor.

Consider using a thickening agent or reducing the milk quantity slightly to achieve a similar consistency.

What about using heavy cream or half-and-half?

Yes, heavy cream and half-and-half can substitute evaporated milk in pumpkin pie, resulting in a richer and creamier texture.

You might also like to read about when the pumpkin pie blizzard will come out here.

Final Thoughts

While evaporated milk is a traditional ingredient in pumpkin pie, it’s not the only option. 

You can create a pie that suits your dietary needs and taste preferences by experimenting with alternatives like regular milk, heavy cream, half-and-half, or even dairy-free options like coconut or almond milk. 

Each substitute offers a unique twist to the classic flavor and texture, allowing creativity even in time-honored recipes. 

The key is to adjust consistency and flavor as needed, ensuring that your pie remains delicious and satisfying. 

Embrace the chance to make your pumpkin pie signature for health reasons or just a fun culinary experiment.


Lori Walker

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