Monday, November 22, 2010

Pumpkin Pie (without Evaporated Milk!)

Yes, it can be done.  You can make a perfect pumpkin pie even if you don't have that can of Evaporated Milk!  Although it's in every pumpkin pie recipe on the back of every can of pumpkin, you really don't need the evaporated milk.  This delicious pie came out tasting exactly the same, even better the recipe is for two 9-inch pies.  So enjoy one for your family, then be a kind neighbour and send the other next door and ease some of their holiday stress.

from The Southern Hereitage Pies and Pastry Cookbook

2 (16-ounce) cans pumpkin
2 cups sugar (I always use Truvia or Stevia in the Raw)
4 eggs, seperated
2 cups milk
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons vanilla extract
Pastry (recipe follows)

Combine pumpkin, sugar, egg yolks, milk, cinnamon, nutmeg, cloves, salt, and vanilla in a medium mixing bowl.  Beat at medium speed of an electric mixer 1 minute or until smooth.

Beat egg whites (at room temperature) until soft peaks form.  Fold hites into pumpkin mixture.  Pour equal amounts of filling into prepared pastry shells.  Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean.  Cool before slicing.  Yield: two 9-inch pies.

2-2/3 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable oil
1/4 cup plus 2 Tablespoons milk

Combine flour and salt; mix well.  Combine oil and milk (do not stir).  With a fork, stir in liquid to moisten dry ingredients.  Divide dough in half; shape into two balls and chill.

Roll each portion of dough to 1/8-inch thickness on a lightly floured surface.  Place in two 9-inch pie plates; flute edges.  Prick bottoms and sides of shells.  Bake at 475 degrees for 10 minutes or until golden brown.  Cool.  Yield: two 9-inch pastry shells.

Printable Recipe

Happpily submitted to Culinary Evolution over at The White Blue Sky.



  1. Awesome -this is great to know! Your pies look fabulous! I am so ready for Thanksgiving!

  2. Bring on the pumpkin pie! This looks delicious Sarah!

    Have a wonderful Thanksgiving holiday!

  3. There is nothing like a homemade pumpkin pie... sometimes I just bake the filling in a glass dish so I can eat it as a pudding without the crust. I love it that way, too.

  4. Thanks for sharing this little secret. I am not a fan of evaporated milk. Great looking pies!

  5. We just tried making a pumpkin pie without evaporated milk too -- such a wonderful treat!

  6. SnoWhite I had no idea you actually could make pumpkin pie without it unitl I made this recipe :) It is a wonderful treat indeed :)

  7. Dear Sarah, thank you so much for this recipe (and this blog too!). I am also a blogger and I must say you saved my Thanksgiving with this recipe for pumpkin pie without evaporated milk! I am so thankful! :)
    And the best part is that I like it better without the evaporated milk! I should have though about this option with the whites but hey!, I am so glad you did!
    I acknowledged you on my post for pumpkin pie today. This was the best way I found to thank you. Here is the link if you want to check it out:

    Thank you once more and happy cooking! :)

  8. Thank you! It is Christmas Eve and I do not want to go out again!
    No Evaporated milk! Loved the other comments and will make your pie now!
    Thanks a million! Merry Christmas!
    PS I am going to add dried cranberries and walnuts.
    Hope it works. Jeanne

  9. finally a recipe i can follow ( i will use soya milk though as i cant have dairy)

  10. Thanks :) this really worked last year and we're going to try it again this year. My mom liked this better than with condensed milk! The first day it was a little runny but the second day it tasted really good:)


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