Pumpkin pie recipe without evaporated milk

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 2G0A6854-1024x669 Pumpkin pie recipe without evaporated milk

Pumpkin pie recipe without evaporated milk

Talk about a wonderful twist on a traditional old favorite dessert for the Holiday’s, this pumpkin pie recipe without evaporated milk well this is it! This is an absolutely delicious and easy recipe for Pumpkin Pie, that’s an oldie but goodie, and tried and true, and loaded with pumpkin flavor. You can’t find a better recipe, and then, when you add in a little Butterscotch Schnapps, it kicks the flavor up a notch, and you’ll find everyone asking for seconds. This will definitely be the new easy pumpkin pie recipe for the Holiday season. Make sure to put this one in your favorites because it’s also dairy free!


1 package of Pillsbury Pie Crust – already prepared – in the dairy case or you can use homemade pie crust

3/4 cup of White Sugar

1 tsp vanilla extract

1 teaspoon of Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Ground Ginger

1/4 teaspoon of Cloves

1 tsp brown sugar

2 large Eggs

1 – 15 ounce can of Libby’s Pure canned Pumpkin – NOT THE pumpkin PIE FILLING, JUST THE PLAIN PUMPKIN

1 1/2 cups Lactaid milk or coconut milk or whole milk

1/3 cup of Butterscotch Schnapps (optional)

REDI-WHIP whipped cream – to top – or whip heavy cream to make fresh whipped cream

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Unroll one of the already prepared refrigerated pie crust Pie Crusts, and place the pie dough in a 9-inch pie plate. Fit the crust into the pan, and crimp the edges of the crust around the top of the pie plate, or pie dish. You can also use your favorite homemade crust recipe if you prefer. Set aside. In a large mixing bowl, add the Pumpkin Puree, or plain Pumpkin, and add the Sugar, Cinnamon, Salt, Ginger, Cloves, and stir to blend. Break the Eggs into a separate bowl, and stir Eggs, until they’re a light lemon color, and add to Pumpkin, and stir well to blend. Add Evaporated Milk, and Schnapps, and stir until completely blended. 

Pour the Pumpkin mixture into the unbaked pie shell, add pie crust leaves if you like (optional) and place in the oven. heat oven at 425 degrees for 15 minutes, then reduce heat to 350, and bake an additional 40 to 50 minutes, or until a knife inserted in the center, comes out clean. If your crust edges get too brown before the center of the pie has finished baking, you can cover the edges with aluminum foil to prevent the edges from burning and make a pie crust shield. Remove from the oven, and place on a wire rack to let your finished pie cool completely.

Serve when cool, or refrigerate until time to serve. Before serving, cut into 2 inch pieces/wedges, and top with a generous amount of whipped cream. Enjoy!

NOTE: You can keep the pie in the refrigerator for up to 3-4 days covered with plastic wrap, but you cannot freeze the pie, as the filling will separate from the crust.

Makes 8 servings

Cook time: 1 hour 5 minutes

What can I top my pie with other than whipped cream? We love cool whip on pumpkin pie, I know a lot of people prefer ready whip as well. Some family members like to drizzle fresh honey on their pumpkin pie and top with fresh whipped cream. There are so many non-dairy options as well, like tru whip and ready whip made with coconut milk.

Can I use a gluten-free pie crusts from the store as well? Yes, you can use a gluten free pie crust, just follow the package directions for that crust as they may vary.

If you enjoyed this great recipe be sure to check out our mini pumpkin pies recipe.

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