Pumpkin Pie without Evaporated Milk

Forgot to buy canned milk? No problem! This pumpkin pie made without evaporated milk tastes just like a traditional pumpkin pie with a deliciously rich and creamy filling. It's a good thing this recipe makes two pies as it's sure to become a holiday favorite. Serve warm or at room temperature with whipped cream or vanilla ice cream.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 257 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups pumpkin puree
• 3 large eggs
• 2 (9 inch) unbaked pie shells
• 2 teaspoons ground cinnamon, or more to taste
• ¼ teaspoon ground cloves, or more to taste
• 2 cups white sugar, or more to taste
• ½ teaspoon ground nutmeg, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C).

Step 2

Combine pumpkin puree, milk, sugar, eggs, flour, cinnamon, nutmeg, cloves, and salt in a large mixing bowl; mix with an electric mixer until smooth. Pour filling into the pie shells.

Step 3

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 45 more minutes.

Step 4

Remove from the oven and set on a wire rack to cool. Serve warm or at room temperature.