How to Make Easy Pumpkin Pie Recipe without Evaporated Milk?

Is it really a fall until you don’t bake a Pumpkin Pie?

For cosy autumn nights or family gatherings, this earthy, spice-infused dessert is the ideal comfort food.

This traditional sweet dessert of United States is celebrated by the people as the National pumpkin pie day.

Apart from this they also consider pumpkin pie recipe during the celebrations – Christmas eve and thanks giving.

If you live in a house of pumpkin pie lovers you can’t think of thanksgiving without a slice of delicious pumpkin pie.

So why are you waiting? This Christmas impress your guests with your homestyle easy pumpkin pie recipe without evaporated milk.

Easy Pumpkin Pie Recipe without Evaporated Milk

Someone who knows baking or a way around the kitchen can surely try to bake this delicious pumpkin recipe. so give it a try before becoming a pro at cooking pumpkin pie without milk.

But wait…what’s the most important ingredient in the pumpkin pie?

The pumpkin puree!! thus before jumping off to the pie process you need to know how to prepare pumpkin puree at home.

How To Make Homemade Puree?

If you are running out of time or its your first time you can also go for canned puree but I generally prefer homemade ones.

They add more texture to your pie.

#1. Pumpkin in Instant Pot

When using a whole pumpkin weighing between 3 and 4 pounds, pumpkin puree can be made in an instant pot or pressure cooker in no time at all.

Start with cutting the top of the pumpkin in a circle. Spout out the pumpkin seeds (throw them in the garden if you want to grow pumpkins in spring!).

After that place the pumpkin with its cut side up in a cooker using the steaming rack. But don’t forget to add 1 ½ cups of water into the bottom of the cooker. Now close the lid and turn the knob on to high pressure with timer of 20 minutes.

Wait for 20 minutes and after that remove the lid and wait for 5 minutes to release the pressure.

Now take a knife and insert it in the pumpkin to see if it has been soft from inside. If found hard cook for another 5 minutes and repeat the process once again.

Finally when the pumpkin is cooked to desired level allow it to cool down before you start peeling the outer skin.  After that take a blender and make a fine pumpkin puree.

#2. Pumpkin in the Microwave

Follow the same process by cutting of the pumpkin top and scoop out the seeds. Now chop them off into smaller halves.

After that take a microwave safe dish, add water and place the pumpkin pieces. Cover it up with another lid and set the microwave with timer of 5- 10 minutes.

Check the pumpkin if its soft from inside and let it cool down for some time. After bringing it to normal temperature peel off the skin and any stringy inners of pumpkin.

Now make the pumpkin puree using a blender. To get a more smooth texture of puree you can also use the food processor or other high speed blenders.

So now that I have shared the technique of how to prepare homemade pumpkin puree let us come to the main part. That is pumpkin pie recipe without evaporated milk.

Ingredients

Here is the list of all necessary ingredients for pumpkin pie recipe without evaporated milk.

I prefer pumpkin pie with heavy cream instead of evaporated milk but you can also use Greek yoghurt or skim milks.

Pumpkin Pie Crust Recipe

Filling

Vanilla Cream

Here’s the Process to bake Easy Pumpkin Pie Recipe without Evaporated Milk –

Stick to the process if you want to have that classic pumpkin pie this Christmas.

#1. Start by cutting the butter into smaller cubes. Now take a bowl add the cubes and keep them in the fridge for about 10 minutes.

#2. Now take another mixing bowl add flour, sugar, salt, cold butter cubes and mix them well.

#3. I use my hands to mix the butter well in the flour however you can use a pastry cutter also.

Keep mixing it till you get to results like breadcrumbs with pea sized butter pieces. If the butter starts melting put the dough in the fridge.

#4. Now sprinkle some ice-cold water on the dough. Using a tablespoon pour some lemon juice or vinegar and again start mixing the dough.

Remember to not use too much iced water as we don’t want your dough to get sticky. Keep repeating the process until you get a nice dough ready.

Nor crumbly neither sticky!

#5. Make sure that the butter doesn’t melts till the end. Thus, to ensure that you can keep the dough again in the fridge for 30 minutes.

#6. It’s time to roll on! Add some flour on surface and roll out the dough in a rectangular shape using rolling pin. It doesn’t need to be perfect just around 10 inches.

#7. Make a pamphlet shape by folding the bottom 1/3 of the dough up to the middle and then folding the top 1/3 over to the middle. Once the dough has been turned a quarter turn, it should be rolled twice more.

#8. After rolling the dough give it a shape of round disc by cupping your hands.

Make sure the dough is tightly wrapped in compostable plastic wrap or beeswax. Keep it in the fridge to chill for atleast 2 hours to 2 days.

Finally cracked the classic & best pumpkin pie recipe!

There is nothing better than a fresh pumpkin pie recipe that bursts with flavor. Served with whipped cream and on top of my homemade pie crust, it tastes incredible.

And don’t forget the leftover dough, you can use them to make adorable leaves as decoration for your pumpkin pie.

It would surely add points to your pumpkin pie recipe without evaporated milk.

Some FAQs –

Go through the sections to get your queries get cleared before you start preparing for the pie.

How can you tell when a pumpkin pie is done?

You can use the knife to know if your pumpkin pie is ready or not! Simply insert the knife near the centre pie and if it comes out clean your pumpkin pie is ready to be served.

Can I use pumpkin pie filling instead of pumpkin puree?

Yes, if you are in a hurry to bake pumpkin pie.

However, make sure to go for good brands as certain brands use too much spices or sweetness in their canned puree. Otherwise, you already have the option for homemade puree.

What happens if you use sweetened condensed milk instead of evaporated milk in pumpkin pie?

Though both evaporated and sweetened condensers are use as thickeners but their results differ.

Sweetened condensers add more sweetness to your pie giving it a denser texture. While evaporated milk does not increase the load of sugars keeping the pumpkin pie lighter in taste.

Can you substitute Greek yogurt for evaporated milk in pumpkin pie?

The answer is yes. Most of the sweet dishes like pumpkin bars or cakes do contain evaporated milk. But you can swap on with Greek yoghurt and skip on heavy calories you get from eating such dishes.

Is pumpkin pie filling runny before baking?

Yes!

A pumpkin filling should have a runny consistency just like your custard or melted ice cream before baking. If its lighter than that add some cornstarch or beat an egg to make the filling thicker.