Pumpkin Pie without Evaporated Milk

Step 1

If you haven't done it already, start by rolling out your pie dough. Sprinkle flour onto a clean surface and a little bit onto the dough. Using a rolling pin, roll from the center to the edges, applying medium pressure, until you have a pie crust that is 2-3 inches wider than your pie tin.

Step 2

Carefully transfer the crust onto the pie tin. Using your thumb and point fingers, pinch the dough at the edges. Then, using a pastry brush, brush the edges lightly with the eggwash mixture.

Step 3

Make holes all over the dough using a fork, then freeze for 10-15 minutes, or until firm.

Step 4

Preheat your oven to 350ºF (175ºC). When ready, layer the pie crust with parchment paper and add beans or pie weight to weigh it down. This will prevent it from puffing up while blind-baking. Bake the pie crust for 15 minutes.

Step 5

While baking the crust, make the filling. To a large bowl, add pumpkin puree, eggs, milk, heavy cream, brown sugar, cornstarch, and spices. Using a whisk, mix until smooth and creamy.

Step 6

Once the crust is ready, take it out of the oven and remove the parchment paper with the beans. Then, pour the filling and bake for 45-50 minutes. After 25 minutes, add aluminum foil over the pie to prevent it from burning. Bake until the filling has set around the edges but is still jiggly in the middle. It will continue to set as it cools.

Step 7

And finally, let it cool completely on a wire rack before slicing. This is the hardest part but it's so worth it!