Pumpkin Pie without Evaporated Milk

5 from 4 votes

Did you forget an item on your holiday grocery list? Then make this pumpkin pie without evaporated milk! It's has the best creamy texture and is full of the pumpkin flavor that you know and love. So skip that canned milk and make a classic pumpkin pie recipe with real milk instead!

A slice of pumpkin pie on a plate with whipped cream.
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Pumpkin Pie Recipe without Evaporated Milk

Have you ever gone to start making a pumpkin pie and then realize that you don't have a can of evaporated milk? Then this recipe can come to the rescue!

This pumpkin pie without evaporated milk is just a delicious as classic pumpkin pie. In fact, I think it may actually be better! The whole milk in this perfect pumpkin pie makes it creamy and smooth. It is now my go-to recipe for the holiday season.

I'm picky about my pumpkin pie. It needs to be sweet, but not overpowering. The crust needs to be perfectly baked and the filling needs to smooth and flavorful. This homemade pumpkin pie recipe checks all those boxes!

Thanksgiving just isn't complete without classic holiday pies like pecan pie and pumpkin pie. If you're a beginner at making pie, you'll love this recipe since it is simple to follow and easy to make! Now you can always have pie at your holiday meals.

A pumpkin pie with whipped cream and pecans.

Why You'll Love this Recipe

I think you'll fall in love with this easy pumpkin pie recipe just as much as I did! This recipe is great because:

  • You can complete this incredibly easy recipe in under an hour. So if you're making a big holiday meal you can give more attention to the big jobs like roasting a huge turkey!
  • Pumpkin pie without evaporate milk is a great make ahead recipe. You can store the pie in the fridge until you are ready to serve it.
  • Everyone needs a go-to pumpkin pie recipe, and this is it. It's a tried and true recipe that never fails to please a crowd. Make it for parties, dinners, get-togethers and even bake sales! There's never a bad time for pie!
Ingredients for a pumpkin pie without evaporated milk on a white table.


These simple ingredients are all you need to make the best pumpkin pie recipe. Here is what to add to your list before you run to the grocery store for you holiday meal prep shopping:

  • pumpkin purée
  • whole milk
  • brown sugar
  • eggs
  • cinnamon
  • ginger
  • nutmeg
  • salt
  • ground cloves
  • pie crust
  • whipped cream topping

Substitutions and Variations

I do not recommend using canned pumpkin pie filling in this recipe. You need 100% pure pumpkin puree. If you want an even more fresh flavor, you can make homemade pumpkin puree.

Feel free to skip all of the separate spices and just use pumpkin pie spice in their place.

You can make homemade pie crust or use store bought, either will work. For a gluten-free pumpkin pie, use a gluten free pie crust.

While I have not tried it, you may be able to use a dairy-free milk substitute. I would recommend trying oat milk first since it is the most creamy option. Almond milk or coconut milk could work as well.

Though whipped cream is optional, I highly recommend it! Making your own whipped cream to serve on top of the pie is just the best. I've got a great recipe for coconut whipped cream too if you are attempting a dairy free pie.

To make this pie refined sugar free, swap the brown sugar for coconut sugar or maple sugar. The flavor will change a bit but will still be absolutely scrumptious!

A slice of pumpkin pie on a plate next to two cinnamon sticks.

How to Make Pumpkin Pie without Evaporated Milk

Follow this step-by-step guide to make an incredible pie in no time! Here's how to make pumpkin pie:

Begin by preheating your oven to 425°F (218°C). It is important to put a pie into a hot oven, so don't forget to preheat!

Mix together the cinnamon, ginger, nutmeg, salt, ground cloves and brown sugar in a large bowl.

Then add room temperature eggs to the dry ingredients and the whole milk. Whisk the filling ingredients together until smooth and well combined.

Pour the pumpkin filling into an unbaked pie crust. Then bake at 425°F (218°C) for 15 minutes.

Once 15 minutes has passed, reduce the oven temperature to 350°F (177°C) and bake for another 30 minutes until the pie is set and the edges of the pie crusts are golden brown.

A pumpkin pie with whipped cream and pecans on a plate.

The center will still be slightly jiggly, but that's ok!

Allow the whole milk pumpkin pie to cool completely to room temperature, and then refrigerate until ready to serve.

Top with whipped cream, slice into individual servings, and enjoy!

How to Store Leftover Pumpkin Pie

You can store an entire delicious pumpkin pie by wrapping the pie dish tightly in plastic wrap or aluminum foil once it is completely cool. Then refrigerate the pie for up to 4 days.

To freeze a pie, place slices or the whole pie into the freezer uncovered for about 2 hours. Then remove it and wrap each slice (or the whole pie) tightly in plastic wrap, or transfer to a freezer safe plastic bag. Freeze for up to a month, but keep in mind that the pie may change texture after it thaws.

Hot Tip: Pumpkin pie should not sit out at room temperature for more than 2 hours. Be sure to refrigerate it after that time frame so that it stays fresh and you can enjoy your leftovers over the next few days.

A bite being taken out of pumpkin pie.

What to Serve with Pumpkin Pie

The age old question, what should you serve at your holiday meals? We all have our favorite classics, but you can make so many different things! And fresh pumpkin pie is the cherry on top to round out your meal.

Serve pumpkin pie with a holiday meal of easy cheesy potatoes, ham, and roasted root vegetables. But it's also a great dessert after a Mexican holiday meal spread.

Oh, and if you're not a fan of all the casseroles around the holidays, I've got great substitutions for those! Garlic green beans with brown butter are downright drool-worthy , and creamy chicken risotto is good any time of year with any meal.

Don't forget to pair your slice of pumpkin pie with a cup of coffee or warm spiced apple cider.

A pumpkin pie with whipped cream and a slice taken out.

Tips for Success

Follow these simple tips to make the perfect pie this holiday season:

  • Check the pie often to avoid overcooking it. If the pumpkin filling starts to break, it is likely cooked and ready to come out. The center of your pie will likely still be jiggly when you pull it out of the oven. That's ok! It will finish setting as it cools.
  • Use whole milk for the most creamy results. Skim milk may not work as well since it is so low in fat content.
  • It is important to mix all the spices and dry ingredients together before adding the wet ingredients. Doing this will ensure that the spices are evenly distributed throughout the pie and all of the pumpkin puree is spiced well.


Is it ok to put a warm pie in the refrigerator?

It is best practice to allow pie to cool completely before refrigerating. There are a variety of reasons why you should not refrigerate a warm pie. The rapid change in temperature could not only cause the food to spoil more quickly, but it could also break or crack your pie dish if it is glass or ceramic. Always let your pie cool down, wrap it up well, and then place it in the fridge to safely store.

Is whole milk healthier than evaporated milk?

Evaporated milk milk has a much higher fat content and calorie content than whole milk does. It is also higher in sugar, and technically higher in protein per serving. However, whole milk is likely a bit healthier of an option because it is not near as processed as evaporated milk and has a lower fat content per serving. So, this recipe is actually a pretty healthy pumpkin pie if you don't count the brown sugar!

A slice of pumpkin pie with whipped cream on a plate.

More Pumpkin Recipes

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

A pumpkin pie with whipped cream and a slice taken out.

Pumpkin Pie without Evaporated Milk

Make this easy pumpkin pie without evaporated milk for your next holiday gathering! It's so flavorful, creamy and is super easy to throw together.
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 slices
Author: Madison Wetherill


  • 15 ounce can pumpkin
  • 1 cups whole milk
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 unbaked pie crust store-bought or homemade
  • whipped cream topping optional but highly recommended


  • Preheat your oven to 425ºF (218°C).
  • Mix dry ingredients in a large bowl until combined.
  • Add eggs to dry ingredients, then add milk. then add pumpkin puree, and whisk until smooth.
  • Pour pie filling into unbaked crust. Bake at 425°F (218°C) for 15 minutes, then reduce temperature to 350ºF (177°C) and continue baking another 30 minutes until filling is set. It will jiggle slightly in the center.
  • Allow the pie to cool completely and then refrigerate until ready to serve.
  • Top with whipped cream and enjoy!


If the pie filling starts to break, it is likely cooked and ready to come out. Check often to avoid overcooking your pie.


Serving: 1slice | Calories: 201kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 266mg | Fiber: 1g | Sugar: 15g
5 from 4 votes (4 ratings without comment)

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  1. This saved our Thanksgiving! Thanks so much. I never have evaporated milk on hand and totally forgot to add it to the list. This came out even better than our usual recipe! Will be making it again for next Thanksgiving. 🙂 Thanks!

  2. Thanks for sharing this tip. I love this recipe, like you mentioned, i also like it sweet but not overpowering. The pie came out ok but not as perfect as yours in the picture. It did taste good though.

  3. I'm always on pie duty at my sister's house. Due to several food allergies among the guests, I needed a new dairy-free pumpkin pie option and tried this one, substituting plant-based cream for the whole milk. I poured it all into a gluten-free crust, and it was not only super delish, but it accommodated all of the special diets around our Thanksgiving table!