Pumpkin Pie Without Evaporated Milk
320kcal
Ingredients
For the crust
- 1 9-inch deep-dish pie crust unbaked, homemade or store-bought
For the filling
- 3 large eggs room temperature
- 1/2 cup (107 g) light brown sugar packed
- 1/4 cup (50 g) granulated sugar
- 1 (15 oz / 425 g) can pumpkin puree 100% pumpkin, not pie filling
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy cream or heavy whipping cream
Equipment
- 9-inch deep-dish pie plate
- Pie weights
- Parchment paper
- Large mixing bowl
- Whisk
- Instant-read thermometer
Method
Par-bake the crust
- Fit the crust into a 9-inch deep-dish pie plate, crimp the edges and chill for 15 minutes so it holds its shape.
- Line the crust with parchment, fill with pie weights and bake at 375°F (190°C) for 15 minutes.
- Remove the weights and parchment and bake 5 more minutes, until the bottom looks dry. Lower the oven to 350°F (175°C).
Make the filling and bake
- Whisk the eggs, brown sugar and granulated sugar in a large bowl for about 1 minute, until smooth with no sugar streaks.
- Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt and vanilla until evenly combined.
- Slowly pour in the heavy cream while whisking, until the filling is smooth, glossy and pourable.
- Pour the filling into the warm crust. Bake at 350°F (175°C) for 50 to 60 minutes, covering the crust edges with foil after 30 minutes if they brown too fast.
- Bake until the edges are set and the center jiggles slightly when nudged, about 175°F (79°C) on an instant-read thermometer.
- Cool on a wire rack for 2 hours, then refrigerate for at least 2 hours before slicing. Refrigerate leftovers.
Nutrition
Serving1sliceCalories320kcalCarbohydrates35gProtein5gFat19gSaturated Fat10gCholesterol115mgSodium260mgFiber2gSugar21g
Notes
- Half-and-half: use 1 cup in place of the cream; it may need about 5 extra minutes.
- Whole milk: use 1 cup and add 1 extra egg yolk so the filling sets.
- Dairy-free: use 1 cup full-fat canned coconut milk and a dairy-free crust.
- Make ahead: bake 1 to 2 days early. Keeps 3 to 4 days in the fridge or 1 to 2 months frozen; thaw overnight in the fridge.
- Don't leave the pie at room temperature longer than 2 hours.