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Pumpkin pie without evaporated milk

Magdalena Marsden
Easy recipe for pumpkin pie without evaporated milk with a delicious shortcrust pastry and lightly spiced filling. Serve with freshly whipped cream.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Time for preparing the shortcrust pastry 30 minutes
Course Cake, pudding
Cuisine American
Servings 8 slices
Calories 277 kcal

Equipment

  • Round Pie Tin (9 inch or 23 cm)
  • Rolling Pin

Ingredients
 
 

  • 1/2 cup brown sugar add up to 1/4 cup more to your liking
  • 1 teaspoon cinnamon or use 1 3/4 - 2 teaspoons of pre-mixed pumpkin pie spice
  • 1/2 teaspoon ginger leave out if using mixed pumpkin pie spice
  • 1/4 teaspoon nutmeg or cloves leave out if using mixed pumpkin pie spice
  • 1/2 teaspoon fine salt
  • 3 eggs
  • 1 can pumpkin pie puree or filling (unsweetened) Usually comes in 15 oz tins - or use 425 grams (about 1 3/4 cups) homemade pumpkinn puree instead
  • 1 cup milk or double or single cream (half-half cream), full fat milk
  • 1 teaspoon cornflour cornstarch to thicken the mixture

Pie Crust

  • 1 cup plain (all purpose) flour
  • 1/2 cup butter
  • 1-2 tablespoons cold water

Instructions
 

To make the pie crust pastry (if not using a shop bought one)

  • If you are using pre-made pie pastry, you can skip this step.
  • Mix the flour and the butter with the tips of your fingers (or use a dinner knife) and only add enough cold water to bring the dough together. Try not to overmix it or over handling it.
  • Chill for 20-30 minutes in the fridge to make it easier to work with later on.
  • When ready, roll out the pastry to about 5-6 mm thickness and carefully cover the baking tin. Patch up any gaps and pierce the bottom with a fork.
  • If you prefer, you can 'blind bake' the pastry for about 5-10 minutes on it's own. Ideally you want to add a layer of baking parchment filled with baking beans or something heavy that will prevent the pastry from rising. Pre-baking helps to keep the crust dryer and firmer when you add the filling, but it can be skipped.

To make the pumpkin pie filling

  • Preheat your oven to 425 degrees Fahrenheit (220 C)
  • In a large bowl, measure out the brown sugar, cinnamon, ginger, nutmeg ( or pumpkin pie mix), salt and cornflour and mix everything together.
  • Add the eggs and mix in.
  • Add the milk (or your prefered evaporated milk replacement) add mix everything together until smooth.
  • Add the pumpkin pie filling, half at a time and mix until smooth. You want to make sure you have a thicker consistency. To make the filling thicker, you can add more cornflour or extra sugar if needed. Double check that you are happy with the amount of spice by tasting the filling. Add more spice if needed.
  • Pour the pumpkin pie mixture into a prepared short crusty base.
  • Bake the pumpkin pie at higher temperature of 425 degrees Fahrenheit(220C) for 15 minutes. Afterwards, reduce the temperature to 350 degrees Fahrenheit (180C) and bake for further 30 minutes until the short crust pastry is lightly brown and the pumpkin pie filling looks set.
  • Leave to cool down on a cooling rack. This can take 1-2 hrs and the filling will continue to firm up whilst cooling down.
  • It's best to chill the pumpkin pie before serving it (if you have the time).
  • Serve with extra whipped cream

Nutrition

Calories: 277kcalCarbohydrates: 49gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 67mgSodium: 423mgPotassium: 608mgFiber: 10gSugar: 17gVitamin A: 8997IUVitamin C: 4mgCalcium: 146mgIron: 2mg
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