My easy homemade pumpkin pie recipe can be made with any milk or dairy-free alternative! It’s the perfect dessert for Thanksgiving.
Disclosure: This blog contains affiliate links. As an Amazon Associate and member of other affiliate programs, Keri Houchin earns a commission from qualifying purchases at no additional cost to you.
This post was originally published on November 18, 2015. It has been updated many times to answer readers’ questions. The recipe remains the same.
I came up with this recipe in 2014. While I always have plenty of canned pumpkin in my pantry, I forget to purchase the canned milk. It turns out there are a lot of easy substitutions for evaporated milk. I played around with the ratios and came up with this recipe.
Pumpkin pie is a Thanksgiving and Christmas staple. Most recipes call for either evaporated milk or sweetened condensed milk. If you want to make your pie without those this recipe is perfect. This homemade pumpkin pie recipe calls for any milk or dairy alternative and other ingredients you probably already have in the pantry.
This pie is smooth and creamy, just like you expect from a traditional pumpkin pie. The flavor of pumpkin is earthy; my recipe has a hint of cinnamon and is sweet, but not as sweet as most American desserts. It’s also easy to make, even if you’ve never made a pumpkin pie!
Common pumpkin pie questions
What kind of milk can you use in pumpkin pie?
I always cook with whole milk even though I don’t drink it. You can easily swap it for your favorite dairy-free milk. While I haven’t tested this recipe with every milk alternative, readers have commented that they had success with:
- lactose-free whole milk
- almond milk
- other dairy-free milk
- 2% milk
- 1% milk
- eggnog
What kind of pumpkin is best for pie?
You can make this recipe completely from scratch using fresh pumpkin, but using canned will save you quite a bit of time. First, be sure you’re using canned pumpkin puree, not pie filling. (Just check the label; pie filling has extra ingredients.)
Second, I’ve found that store-brand pumpkin tends to be a bit more watery. I prefer Libby’s canned pumpkin puree. However, you can use any brand and your pie will still turn out good.
What kind of pie crust should you use?
Any crust for a single-crust pie will do. I’ve tried this recipe with quite a few:
- My homemade pie crust recipe
- Pillsbury Refrigerated Pie Crust
- Aldi store-brand refrigerated pie crust
- Walmart frozen pie crust
The frozen crust holds its shape and appearance best. My from-scratch pie crust recipe is buttery and delicious.
What if you’re baking at a high elevation?
One reader mentioned they live at a fairly high elevation. Like with many baking recipes, you may need to adjust for high elevation.
According to Epicurious, you might want to add more liquid to your pie crust if you’re baking one from scratch. After you add the custard to bake the finished pie, it may need to cook longer. Be sure to cover the crust to keep it from burning.
How do you make pumpkin pie smooth on top?
Pumpkin pie is a custard-type pie, which means the top can be amazingly smooth… but is also prone to cracking.
Without getting into the science, the eggs overcooking and drying out cause the cracks. Ultimately, practice makes perfect and the more you bake, the better you’ll be at knowing when the pie is done.
However, to put the odds in your favor, don’t cook the pie longer than necessary. It won’t look “done” when you take it out of the oven. If you peek and it’s already started to crack, it’s overdone.
Let it cool at room temperature and then cover and refrigerate overnight. Even then, it might crack in the refrigerator (mine often does, even after dozens of pies). Just give each slice a generous dollop of whipped cream.
How should you store leftover pumpkin pie?
Pumpkin pie should be cooled to room temperature, then covered and refrigerated. In general, this pumpkin pie will be good for about a week. It will start to become a bit soggy after 3 or 4 days.
I have frozen this pie before, but don’t recommend it. When it is thawed, the moisture will make the pie soggy pretty quickly. It’s best when eaten within 24 hours of thawing.
How to make pumpkin pie without canned milk
Ingredients
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 whole eggs
- 1 15-ounce can pumpkin puree
- 1 cup whole milk
- 1 recipe homemade pie crust
Instructions
1. Prep the crust.
If you’re using refrigerated dough, it may need to sit at room temperature. If you’re using frozen dough, it may require you to thaw it before using.
For a homemade pie crust, make the dough from this recipe first. Cover the dough and put it in the refrigerator to rest while you make the pie filling.
2. Mix the pie filling.
I used a stand mixer with a whisk attachment, but you can mix this by hand if you’ve got the muscle. Preheat the oven to 425 degrees Fahrenheit.
Start by combining the brown sugar, cinnamon, ginger, nutmeg, and salt in the bowl of the stand mixer. Add the eggs and mix until just combined. Add the pumpkin puree and mix until smooth. Scrape down the sides if necessary. Add the milk and mix again.
At this point, the pie filling will be pretty thin; you could pour it like a liquid.
3. Assemble the pie.
Roll out the pie crust and place it in a 9-inch pie plate (regular, not deep dish). Trim the edges of the crust that hang over the edge of the plate. To do this, run a knife around the edge. If you like, you can also press the tines of a fork around the border to create a pattern.
Pour the pie filling mixture into the pie crust. It should spread and level itself, but you can smooth the top if necessary. (In the video above, I gave it a little shake, but as you can see, that version didn’t end up perfectly smooth.)
Optional: If you have leftover pie crust dough from trimming the edge, you can use it to decorate the top. I cut out a half-dozen tiny pumpkin shapes with these fall pie cutters and spaced them evenly (sort of) over the top of the pie.
4. Bake the pie.
Bake the pie at 425 degrees Fahrenheit for 15 minutes. Reduce the temperature to 350 degrees and bake for an additional 30 minutes.
Keep an eye on the crust. If it starts to get too dark, cover the edges with foil or a pie crust shield.
The pie is done when the crust is starting to brown and the outer half of the pie is firm. The center of the pie will still be moist and jiggly.
5. Cool the pie and serve.
Let the pie cool at room temperature for at least 2 hours. When it’s close to room temperature, cover the pie and put it in the refrigerator to chill.
This pie is best when refrigerated overnight before serving cold. You can also top each slice with a generous spoonful of whipped cream.
Printable pumpkin pie recipe
Pumpkin pie without canned milk
Ingredients
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1 15-ounce can pumpkin
- 1 cup milk
- 1 refrigerated/frozen pie crust
Instructions
- Prep the crust.
If you're using refrigerated dough, it may need to sit at room temperature. If you're using frozen dough, it may require you to thaw it before using. For a homemade pie crust, make the dough from this recipe first. Cover the dough and put it in the refrigerator to rest while you make the pie filling. - Mix the pie filling.
I used a stand mixer with a whisk attachment, but you can mix this by hand if you've got the muscle. Preheat the oven to 425 degrees Fahrenheit. Start by combining the brown sugar, cinnamon, ginger, nutmeg, and salt in the bowl of the stand mixer. Add the eggs and mix until just combined. Add the pumpkin puree and mix until smooth. Scrape down the sides if necessary. Add the milk and mix again. At this point, the pie filling will be pretty thin; you could pour it like a liquid. - Assemble the pie.
Roll out the pie crust and place it in a 9-inch pie plate. Trim the edges of the crust that hang over the edge of the plate. To do this, run a knife around the edge. If you like, you can also press the tines of a fork around the border to create a pattern. Pour the pie filling mixture into the pie crust. It should spread and level itself, but you can smooth the top if necessary.
Optional: If you have leftover pie crust dough from trimming the edge, you can use it to decorate the top. - Bake the pie.
Bake the pie at 425 degrees Fahrenheit for 15 minutes. Reduce the temperature to 350 degrees and bake for an additional 30 minutes. Keep an eye on the crust. If it starts to get too dark, cover the edges with foil or a pie crust shield. The pie is done when the crust is starting to brown and the outer half of the pie is firm. The center of the pie will still be moist and jiggly. - Cool the pie and serve.
Let the pie cool at room temperature for at least 2 hours. When it's close to room temperature, cover the pie and put it in the refrigerator to chill. This pie is best when refrigerated overnight before serving cold. You can also top each slice with a generous spoonful of whipped cream.
Check out some other fun and creative ideas on One Mama’s Daily Drama:
kaykaykay60 says
This recipe is easy to make, it set up well and wasn’t gooey or wobbly … and it’s delicious.
Keri says
Thanks for the review! I’m glad it turned out perfectly for you.
jada p says
Hello i am a toatl sweet lover and i wanted to know if you could add more pumpkin filling to it?
-jada P
Keri says
Hi Jada! This recipe fills one regular pie crust and you might even have just a bit more filling than will fit. You could definitely double it and made two pies, or use a deep dish crust. I have a ton of pumpkin pie hacks that you might find helpful in this post: https://onemamasdailydrama.com/pumpkin-pie-hacks/
Kristen says
I didn’t have any condensed milk and searched for a recipe without it. Yours popped up first and looked great. After mixing the filling, I panicked slightly at how runny it was (I hadn’t made pumpkin pie before though) and threw in an extra egg. It turned out perfect! I think I’ll keep putting the extra egg in as we live at 9000′. My in laws loved it as did we. Used my mother in laws oil pie crust recipe which paired perfectly. Thanks!
Keri says
I’m so glad you enjoyed the pie recipe! The uncooked filling is a bit runnier than if you made it with condensed milk, but it sets up the same after cooking. I’m glad you mentioned the elevation. I just Googled and I’m at 690 feet, so anyone who lives at a higher elevation might need to adjust the recipe too.
Jerry says
Had enough filling to fill 2 9″ pies not just 1.
Keri says
I’ve never had that happen before. Perhaps you beat in more air? Or you used a smaller pie plate? I think mine is about 1.5 inches deep.
I’d love to know if they turned out right and tasted like regular pumpkin pie.
Helen says
I only had 1% milk in the fridge, so I added an extra egg. It’s perfect! Thank you for posting this recipe. I’m so done with buying evaporated milk, especially since carrageenan is a common ingredient in many brands.
Keri says
Thanks for sharing your tip, Helen!
Esther Marcen says
that is a very good point, I have arthritis and i keep away carrageenan as much as i can, and i did no know about evaporated milk. thanks so much.
the pie was very nice and easy to make.i did use baked punking and 3 eggs and was really thick.
Melissa Shook says
Hey! I had no brown sugar so I used regular sugar. Just made it and it was awesome!
Keri says
Thanks for sharing! So glad you enjoyed it!
Ann fedewa says
I have never heard of putting brown sugar in a pumpkin pie. Does it make it taste different?
Keri says
I think they taste pretty different, but it might be my personal preference. Brown sugar and white sugar don’t have the same texture, but another commenter said it still turned out fine.
Jennifer Bates says
I just made this but I put 1 30 oz can of pumpkin, only 15 oz seemed way too runny.. maybe this is a typo in your recipe? I googled a few other recipes which called for one big can. Will let you know how it comes out! Thanks!
Keri says
It’s not a typo. The pie filling is supposed to be runny, but will set when you bake it. Let me know how yours turns out!
Mickey says
the pie is in the oven and it is looking really good. I followed the recipe exactly and it actually turned out well, eventhough I have some cracks on top.
Keri says
Thanks, Mickey! Mine usually cracks too. It has something to do with the oven not heating 100% evenly, I think. I know with other custards, like cheesecake, that you can use a water bath to keep it from cracking.
Ian R Grieve says
I turned the pie around 180° when I reduced the temp and it did not crack. I do this with everything I bake since my oven tends to be hotter near the heat source in the back, so things always overcook on one side if I don’t.
Keri says
Thanks for the tip, Ian! I’ll have to rotate my pie next time.
Shelly says
I’m lactose intolerant so I used lactose-free whole milk and the pie was delicious. My sister and I could enjoy the pie and not have to worry about lactose side effects. Thanks for sharing this recipe. It’s definitely a keeper!
Keri says
Thanks for sharing your tip, Shelly!
Iina says
I made two of this recipe, one without changing anything and one with almond milk for my friend who cant eat dairy. Both turned out perfect! The almond milk one was maybe not as smooth in texture, but i think i noticed it only because i was testing them back to back and comparing 😀 A great recipe!
Keri says
Thanks for the tip! I’m glad my recipe works with dairy substitutes. I don’t know much about almond milk, but maybe a different nondairy milk would be smoother?
Sivan says
I just made it with almond milk and although we haven’t tried it yet, it looks great! I’m confident it will still turn out fine.
Keri says
I’m glad to hear it!
ciarra says
I’m making it now. Have a sweet tooth and seen a 15 oz can of pumpkin pie filling in the cabinet, lol.. I don’t have any pumpkin spice or nutmeg. So I want to add for taste. I already added extra cinnamon, should I add VANILLA extract or ALMOND extract. ?
Keri says
Vanilla would be good, about 1 teaspoon. If you have it, allspice would be a fine substitute for nutmeg.
Chris says
Very quick and easy to make. I doubled the recipe since my household is rather large lol. I also used slightly less nutmeg and ginger and substituted the difference with ground cloves. Turned out great, and had a bit extra after filling two pie crusts which worked out well since my mom has Celiac’s disease and cannot have gluten, I used the leftover to cook in a dish for her as a custard of sorts.
Sue says
I used 2 percent milk there was no problem , set up really good
Keri says
Thanks for the update, Sue!
NANCY CORNELL says
Can I use a sweetener instead of sugar
Keri says
Hi, Nancy! I haven’t tried it, but a sugar substitute should work. Check the package instructions for the one you’re using (some are an equal amount, but others are half).
Carol says
I used half eggnog and half almond milk. And it tastes fine.. eggnog gave it a little different flavor, nice.
Keri says
That’s a great tip! I hadn’t thought to try eggnog.
Rebekah McBride says
I’ve never made pumpkin pie before and I don’t eat it, so I was nervous about making one.. But my 5yo said it tasted just like he’d “imagined pumpkin pie would taste.” and it got a thumbs-up from a friend who considers it the ultimate Thanksgiving food. So thank you!!!
(I was out of brown sugar, so I made this with white sugar and substituted cloves for the ginger.)
Keri says
You’re very welcome! I hope you had a good Thanksgiving.
Helena Haeussler says
I just made this recipe but used Splenda instead of brown sugar and used Almond Milk-Egg-Nog by Blue Diamond Almonds that just released in my local supermarket and added a little vanilla extract. It came out super good! Thanks for your recipe! You must try with Almond-Nog! Mmmmm!
Keri says
Ooh, I do need to try the almond-nog! I’m trying to cut out dairy as much as possible. Thanks for the tip!
NANCY CORNELL says
Did you substitute an equal amount of splenda for sugar
Sydney says
Some artificial sweetener brands advertise themselves as 1:1 ratio replacements, but I still find those to be stronger than sugar, and do a [3/4 cup artificial : 1 cup sugar] ratio. So for this recipe specifically, I would recommend using about 1/4-1/3 c. artificial sweetener.
Isabelle says
I doubled the recipe and made two pies, there was a much leftover, almost for a third pie! Just be cautious if you are doubling it. Otherwise tasted good!
Keri says
Thanks, Isabelle! I’ve had a few readers end up with extra filling and I’m not sure how. I’ve never doubled it before though, so maybe I’ll test that this season.
Sousou says
I just made this. Its now in the oven. Im a lil scared though, because it was really really runny.. it was also a little too much so it kinde flowed a lil over the crust lol!!!
Keri says
The filling is pretty thin before baking, but it will set up nice and firm. How did your pie turn out?
Gretchen Cieplucha says
This has been my go to pumpkin pie recipe for several years as I think evaporated milk is gross. I always use whipping cream and it turns out excellent. I also use fresh cooked pie pumpkin. Usually one pumpkin is the perfect amount. Thanks for helping to create my family tradition.
Keri says
Thank you so much, Gretchen! It means a lot to me to hear this pie has become a family tradition!
Leah Pomerantz says
My oven has been running a little hot so I decided to check the pie after 30 minutes at the lower temperature also especially because you recommended watching the crust. It seems to be done because a toothpick is coming out dry. It looks pockmarked which is unusual. I don’t think I’m going to put it back in. Hope I’m doing the right thing!
I did add a quarter cup of Cointreau which was from another recipe and therefore cut back on the milk. I wonder if that’s what caused this look.
Keri says
The added alcohol would likely be the cause of the odd texture. Alcohol evaporates when baking (leaving just the flavor behind) so I *think* the evaporation would cause bubbles. If you want to add alcohol, I would recommend you use it in place of the extract (also technically an alcohol). Since the booziness cooks away anyway, you’d have better luck using an orange extract instead of the vanilla extract to get the flavor.
Marilyn says
I bought a Red Kuri squash. Plan on baking it and scooping it out and pureeing it since most “pumpkin” sold is actually a relative of the butternut squash called the Dickinson Pumpkin. But, it’s not a pumpkin, rather a squash that grows to humongous proportions. The Red Kuri is a bit over 3 lbs., so I plan on freezing the remaining . to add to other desserts calling for pumpkin. Several articles I’ve read says it makes the best pumpkin pie. And I will be giving your recipe a whirl.
Keri says
Thanks so much for sharing! I had no idea about the canned pumpkin. I’ve made pie with fresh pumpkin – the ones labeled “pie pumpkin” at the grocery store. I’d love to try other types of squash too.
Iris Solomon says
Hi, after reading some comments I’m going to try to make this pumpkin pie with almond milk, an extra egg and mix some regular sugar with a substitute plus vanilla. Any other suggestions would be appreciated. Thanks.
Keri says
That sounds good, Iris! I’d love to know how your pie turned out.
Alicia says
Thanks! Lovely. I used fresh pumpkin pureed (zapallo) and added an extra egg because of altitude (8500 feet). Happy holidays!
Keri says
Thanks so much, Alicia! Happy holidays!
Dw says
Very good! I used vanilla almond milk with 2 teaspoons cornstarch. Turned out delicious even though it wasnt as firm as traditional pumpkin pie. The flavor is fantastic, thankyou!
Keri says
I’m so glad you liked the pie! You’re right, it isn’t quite the same as with condensed milk, but I think it’s a pretty great alternative.
Dee says
Do you know if I can use coconut milk? I was happy to see others used Almond milk with success but just noticed that the one I had in the pantry has expired. Would coconut milk be too watery?
Keri says
I haven’t used coconut milk before, but it might work. You may want to add an extra egg or cook it a bit longer. The filling in my original recipe is more watery than a traditional pie made with condensed milk but sets up fine. If you do make it with coconut milk, I’d love to know how it turns out!
Meghan Dalaba says
Has anyone used heavy whipping cream in place of the condensed milk? I have some of this and was wondering if it would be ok?
Keri says
Hi Meghan! I haven’t tried it myself, but I think that you could use heavy cream instead of regular milk in my recipe. I would expect it to have a thicker, richer texture.
If you have another type of milk, you could use a combination of cream and milk so it isn’t as thick. If you try it, come back and let us know how it turns out!
ahmet says
Thanks for this recipe! Would it be OK if I keep amount of the all the ingredients as stated but reduce the sugar (to one forth) ? Would it be too watery? How can I compensate?
Keri says
Pumpkin pie is technically a custard, which is made by whipping eggs and sugar together. If you reduce the volume of sugar too much, there’s nothing for the egg to bind to. Either it would stay watery or it would taste like eggs. (I haven’t tried it, so I’m not sure.) Several readers have had success with sugar substitutes like Splenda. If you try it with less sugar, I’d love to know how it turns out.
Jennifer says
Have been craving pumpkin pie for a few days and a happened to have a can of pumpkin but was missing the condensed milk and didn’t want to run to the store so after googling found this recipe. It was perfect! I read through the comments first so I wasn’t shocked when it seemed much more liquidy than the typical. It cooked to perfection. I am so glad you added the tips about cracking because I forgot to set my timer when I dropped the temperature and had to just keep an eye on it. Once that first tiny crack started I knew it was good to go and it was perfect.
Keri says
Thanks for sharing your experience, Jennifer! I’m so glad my recipe was able to satisfy your pie craving.
Quincy Masur says
I made this and it turned out really well! I made it crustless and didn’t miss it at all…Do you have the nutritional information for this? I would appreciate it! Thanks, Quincy
Mike C says
It’s going to depend on what kind of crust you use, but I plugged in this recipe plus the fairly basic crust recipe I used, it comes up at 270 calories a slice if you slice the pie into eighths. This is fairly similar to other baked goods I’ve made in the past so it seems like a reasonable estimate.
Keri says
I didn’t include nutritional info since there are so many different variations. If you make it exactly as printed (with whole milk) and cut into 8 slices, the filling alone is: calories 101, fat 3, saturated fat 1, unsaturated fat 1, cholesterol 73, sodium 176, carbs 16, fiber 1, sugar 14, protein 4. I’m not a nutritionist, so this is just an estimate, but I hope it helps!
Charlotte says
Oh my goodness.. Thank you so much, as I was trying to see if could go crustless as can’t have gluten.. can hardly wait to make this 🙂
Mike C says
Was looking for something I could make with ingredients on hand, not having condensed milk for a solo Thanksgiving in this strange year. This did the job! I only had skim milk, so I heeded the comments and added an extra egg, which seems to have worked out. I also lacked ginger, so I replaced it with cloves. I followed your baking instructions to the letter (as it looked as you described after the 30 min at 350) and it set beautifully overnight. I made a 6″ pie in a personal pizza pan and have easily enough for a second one, but probably not a third.
Thanks for helping make solo Thanksgiving from scratch happen!
Keri says
Thanks so much for your comments, Mike! This has been a strange year – and I’m so glad to hear you enjoyed this pie!
Cindy says
I made this for Thanksgiving today. I must have had a smaller shell because I had extra filling. Then it took about an hour to bake. Overall though it was pretty good!
Keri says
Thanks for your feedback! The volume seems to depend on how much you mix the filling. I’ve had it turn out just enough and with extra on different occasions. Glad you enjoyed it!
Skye says
Texture was great–so glad for a recipe that calls for regular milk.
I made this with fresh pumpkin (2C) and I think I would add a bit more sugar next time.
Keri says
I made it with fresh pumpkin once, but it’s been quite a while. Thank you for your feedback!
Debbie says
I made this recipe for Thanksgiving. I liked the idea about not using condensed milk.
Prep was quite easy. Baked really well, directions were spot on.
I liked the consistency of the pie, But I think it could of used more sugar, was quite bland.
Will add extra sugar and seasonings next time.
Keri says
Thanks for your feedback, Debbie!
Amy C says
Came out perfect! I used whole-fat Oat milk (oatly brand) and an extra egg. It set up beautifully, was super creamy, and tasted like regular pumpkin pie! I’ll never go back to the canned stuff – and it was such a bonus that everyone could have a slice.
Keri says
Wonderful! I’ve never used oat milk. Thanks for the tip!
Lin says
Wonderful Pie! I live at 9,000′ altitude, so added another egg like someone else suggested. Used 2% Lactose Free Milk. Cooked an extra 10 minutes at 350 before letting cool on a rack for 2 hours and then refrigerating.
Thank you!
Keri says
Thanks, Lin!
Alicia says
Great pie. Thank you for providing a recipe that uses regular milk. The pie was so good.
Keri says
That’s great to hear! Thanks!
Jacquie Mederak says
So I don’t need cornstarch when using regular 2% milk?
That is awesome!
Keri says
Hi Jacquie! I haven’t used 2% milk myself, but several readers have used it and said it turned out fine without cornstarch. The batter will be thin but will set when you bake it.
Carrie says
Can this be made using a gram cracker crust? Thanks in advance.
Keri says
After giving it some thought, the short answer is maybe. I know that’s probably not super helpful! Initially, I thought the crust might burn since the pumpkin filling cooks for so long (but of course, regular pie crust doesn’t burn). Then I thought maybe it would get soggy (but no-bake pudding pies don’t get soggy). I haven’t tried making pumpkin pie with a graham cracker crust, but now it’s on my to-do list. If you try it before I do, let me know how it turns out!
Keri says
I thought you might be interested to see that I came up with a no-bake variation that’s more of a pudding cup with a graham cracker base. Check it out here: https://onemamasdailydrama.com/pumpkin-pudding/.
Heidi says
This recipe is wonderful and very forgiving! I made adjustments (I only had one egg, added some yoghurt to compensate) and I used oat milk and it worked out so well! It’s yummy and creamy and delicious… Even if I have cream/canned milk I’m sticking to this recipe! Amazing!
Keri says
Thanks for sharing your tips, Heidi! I’m so happy to hear that my recipe was helpful!
Sadie Van roie says
I do this with low fat evaporated milk but plan to start replacing it with regular milk trick add two teaspoons white flour
Carol A Robles says
Can I freeze the punkin pie ?
Keri says
I haven’t tried it, but I think you can freeze pumpkin pie. I would wrap it really well, then take it out of the freezer to thaw in the fridge the day before you plan to eat it. I’m going to make one this week and test it out. Thanks for asking!
Candace says
Can I use a deep dish ready made pie crust for this recipe?
Keri says
Hi Candace! This recipe is for a standard 9-inch pie crust. That being said, a few readers have said they had extra filling leftover. It might work in a deep dish crust if you add an extra egg or a bit more milk. I have not tested it myself, but if you do I’d love to know how it turns out.
Gigi says
Creamy and dreamy! This turned out great. I used white sugar instead of brown. And took your advice about not overbaking. Was scared by the jiggliness, but decided to trust the recipe, and it all worked out in the end!
Keri says
Thanks so much for sharing, Gigi! I’m so glad you enjoy the pie!
Ian R Grieve says
Excellent recipe! I’ll never go back to sweetened condense milk. I bought some this year and my wife complained about the corn syrup. She found this recipe so I agreed to try it and I’m so glad I did.
Lee says
Thank you for this recipe. I was able to make another pie after the one I made with condensed milk fell on the floor Thanksgiving morning. The texture is great! It’s not sweet enough for my taste though; tastes bland compared to other pies. I’d try it again and add some white sugar perhaps!
Keri says
Thanks for the review! I’m so sorry you lost your first pie! What you’re probably missing is the flavor of sweetened condensed milk. One can has almost 200 grams of sugar (corn syrup). I’m not sure you could add it back in granulated sugar and still have the right texture, but if you try it I’d love to know how it turns out.
Dale says
First time I ever made Pumpkin Pie. I didn’t have evaporated milk and was looking for a substitute. Your recipe came up in Google and I followed it. Delicious! Thank you for sharing. I highly recommend this recipe.
Keri says
Thanks so much for your review! I’m so glad you enjoyed my recipe!
Ronnie Craddock says
I am going to try this next time I just looked at my condensed milk label, way too many additives, and that is why i went looking for the whole milk recipe. Awesome, sounds like everyone likes your recipe.
Keri says
Thanks! Condensed milk has a ton of sugar, so this recipe is not as sweet. It is definitely a reader favorite! I’d love to know what you think after you get around to making it.
Courtney Dodrill says
Made this for Christmas and it was the best pumpkin pie we have had! My new go to. Used 1/2 cup almond milk and 1/2 cup whipping cream. Not soupy at all!
Keri says
Thanks for the review, Courtney! So glad you enjoyed the pie!
Verbena says
Not sure where or how the whole evaporated milk in pumpkin pie started. So here’s what I think about the whole evaporated milk in the pumpkin pie thing… I have to wonder if Carnation, or, one of the other evaporated milk companies, used pumpkin pie as a marketing thing way back then, and then people just started including it thinking there was no other way. You don’t need evaporated milk in any custard. Pumpkin pie is a custard. I always use about a cup and a half of milk. I add an extra egg, especially if they are small.
Yaz says
Hi! I’ve made this before and love it! I have a question, have you ever pre made the filling, froze it and then took it out to cook when ready? I really want to prepare for the holidays in advance.. thanks!
Keri says
Hi, Yaz! So glad you like my pie! I have never frozen this pumpkin pie before, but I would not freeze the unbaked filling. To prep ahead of time, I recommend making the whole pie and baking it. Then let it cool, wrap, and freeze. You can thaw it in the refrigerator (probably take it out of the freezer the day before you want to eat it) and serve it cold. Hope that helps!
Tabitha Nelson-Shew says
I just made this recipe for my first time and I am really off put by the texture after baking. I also have never made pumpkin pie before. I baked and let it cook for 2 hours and then refrigerated it, but after cutting and taking a bite to try it, it seems more like a cheesecake texture. Is that right? It looks about the same in the video of you cutting it but hard to judge for sure.
Jaimy says
Hi Tabitha,
I just made this recipe for the first time as well, so it’s fresh in my mind. I think that you may have overcooked it. The recipe calls for baking 15 minutes at 425 and then half an hour at 350. Two hours of cooking would explain why the texture was off. It should still look custardy and a bit jiggly in the middle when you take it out.
Definitely try it again, as it came out beautifully for me with a shorter baking time.
Keri says
Hi Tabitha! Pumpkin pie and cheesecake are both custard-based desserts, so the texture is pretty similar.
Jaimy says
Thank you for this recipe! I followed the advice in the comments and rotated the pies when I lowered the temp, and they didn’t crack at all. I did have to put foil on the crusts as they were brown after 15 minutes. Was worried they would burn but they turned out fine.
Yum, I’ll be using this recipe again next Thanksgiving!
Keri says
Hi Jaimy! I’m so glad you enjoyed my pie. I use a pie shield, but foil is a great way to protect the crusts too.
Phyllis says
Pumpkin pie was awesome
Bunny says
Made this recipe multiple times now, with frozen and homemade crust, canned and home roasted pumpkins, 1% milk always, because that’s what I keep, and it is tastes (and looks) perfect every time.
Charlotte says
Can I make this without crust? I have to be gluten free.. thank you 🙂
Keri says
I’ve never made it without a crust, but others have and say it turns out fine. Let us know how yours goes!
Lisa says
Thank you so much!!!
Em says
this recipe was amazing and easy! doubled the recipe and did heavy cream instead of milk, my God it was amazing. Thank you for making our Thanksgiving extra special!
Faye says
This was good! I used it with my first home grown pumpkin to make a very good pie. I did use half a cup of cream and half a cup of milk instead of one full cup of milk for extra richness, but I think that was a little too rich so I won’t do that next time. I also added extra spices but that’s just because I like heavily spiced pumpkin. It set up perfectly and made excellent use of my pumpkin, so thanks for the recipe!
MLE says
Having recently come to terms with my lactose intolerance, I set out for a pumpkin pie recipe that took no canned milk, and substituted Lactaid. I also used a homegrown pumpkin but otherwise followed the recipe exactly, even made fun shapes on top. I have to say I was really disappointed and knew I should have listened to my gut to add more/my regular pie spices. My usual recipe includes cardamom, cloves, and a hint of lemon. I’m not sure if it was the lack of spices, or that my homegrown pumpkin may have been more flavorful than the canned version, but I have had to add more spices to the whipped cream to try and spice it up a bit. I’ll definitely be trying it again, tho perhaps tweaking it to be more along with my normal pie recipe, just adapted to lactose-free.
Keri says
Thanks for your thoughtful comment! I’ve found that the flavor of canned pumpkin varies a lot (even in 2 cans from the same brand). I’ve never heard of adding lemon to pumpkin pie before so I’ll have to try it. One thing I’ve learned in the decade since I shared my recipe is that there is a lot of variation on what a pumpkin pie should taste like around the world.
Shirley Bailey-Gibbs says
I made your pumpkin pie recipe on this cold snowy day and it turned out so very good. Thank you so much for the recipe!
Ann-Marie says
Sometimes family and friends call me a “food snob.”
I do not think of myself as such.
I think of myself as someone that is continuously searching to find the best recipe that pleases me the most.
After finding this pumpkin pie recipe, I will no longer have to look because this will be the recipe I use from now on!
Also, I will no longer have to search my vast collection of baking books in search of total satisfaction.