Sometimes, you want to make a classic pumpkin pie without opening any cans. And if you fall into this category, then this recipe is for you! Whether you don’t want to use evaporated or sweetened condensed milk or would rather use fresh pumpkin over tinned, this recipe ticks all the boxes.
For me, making pumpkin pie without using canned pumpkin is a bit of a necessity if I want to keep costs down. Canned pumpkin really isn’t a thing outside of the US (or at least anywhere that I’ve lived) and a can of a well-known brand at my nearest international supermarket lands in at over $9 USD!
Folding a bit of heavy cream and a touch of sour cream into the mixture gives this pie a richness that you don’t really get with the canned milks. Filled with warm spices, this pumpkin pie is a welcome end to any Thanksgiving dinner.
How to Make Pumpkin Pie without Evaporated Milk
The first step is going to be to have your pie crust ready. I recommend making your own pie crust – it’s so easy and makes that pie so much better than using store-bought. Follow the instructions in my recipe for par-baking. Then you can get moving on the filling.
If you want to use fresh pumpkin, the next step is to make your puree. It’s worth noting that the crust can be baked and the puree can be made a day or two in advance. This recipe also works with one standard-sized can of 100% pumpkin if you don’t feel like making your own!
Peel, seed and cube a small pumpkin. The traditional variety of pumpkin to use is a sugar pumpkin, but this also works well with butternut squash or kabocha squash (sometimes referred to as a Kent pumpkin).
Add the pumpkin cubes to a steamer basket and set over vigorously simmering water. Make sure that the basket isn’t touching the water! Steam the pumpkin until it is very fork tender – this will take about 15 minutes, but it does depend on how large you cut your cubes.
Once tender, transfer the pumpkin to the bowl of a food processor and process on high until the pumpkin is completely smooth. Set this aside to cool for a bit while you get the rest of your filling together.
If you don’t have a food processor, you can puree the pumpkin with a potato masher – just keep in mind that it won’t be quite as smooth.
Alright, let’s move on to the filling! This is super easy to throw together and can be mixed in one bowl.
Add some eggs and dark brown sugar to a large mixing bowl and whisk them together vigorously. You want the mixture to be pale and foamy and the sugar to begin to dissolve – this will take about a minute.
To the egg and sugar mixture, add some heavy cream and a bit of sour cream (this is what we’re using in lieu of evaporated milk or condensed milk) along with a pinch of salt and all of your warm spices.
You can go ahead and use whatever blend of spices you’d like (even add in pre-mixed pumpkin pie spice if you want to), but I like to add in cinnamon, ground ginger, cardamom, allspice, black pepper, nutmeg and a touch of clove. All of these spices together are wonderful and smell just like the autumn season!
Whisk in some vanilla and your pumpkin puree and ensure that everything is all combined and homogenous.
Pour the filling into your prepared pie crust and set the dish on a baking sheet (this makes it easier to move in and out of the oven). Move the pie into a 160°C/325°F oven and bake for 45 minutes to 1 hour.
When done, the pie will look slightly puffed around the edges (it will deflate as it cools, don’t worry). It will be set around the side but still wobble a bit like Jell-O in the centre. If it ripples or still seems liquid, it needs to be baked for longer.
Once the pie is done, turn off the oven and prop open the door and allow it to cool gently in the off oven for at least an hour – this will prevent the pie from cracking! Let the pie cool completely before serving.
This pie is really so good that you’re going to want to pace yourself when eating your main meal of turkey, stuffing and macaroni and cheese!
And if you’re looking for more Thanksgiving pie recipes, make sure to check out my brown butter apple pie and my maple pecan pie, as well.
Fresh Pumpkin Pie Without Condensed Milk
Ingredients
- 450 g (15 oz) fresh sugar pumpkin, kabocha or butternut squash peeled & cut into 4cm (1½in) cubes (see note 1)
- 4 eggs room temperature
- 150 g (⅔ cup) dark brown sugar
- 180 ml (¾ cup) heavy cream room temperature
- 65 g (⅓ cup) sour cream room temperature
- 2 tsp vanilla extract
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp black pepper freshly ground
- ¼ tsp nutmeg freshly grated
- ⅛ tsp ground cloves
- 1 recipe for easy pie crust par-baked
Instructions
- Preheat oven to 160°C/325°F. Add the pumpkin cubes to a steamer basket set over vigorously simmering water, ensuring the basket is not touching the water itself. Cover and steam the pumpkin until it is very fork tender and offers no resistance when pricked – about 15 minutes.
- Transfer to the bowl of a food processor and puree on high until the pumpkin is smooth and no lumps remain. Set aside and allow to cool slightly.
- Add the eggs and the brown sugar to a large mixing bowl. Whisk vigorously until the sugar begins to dissolve and the mixture is light and foamy – about one minute.
- Add the heavy cream, sour cream, vanilla, salt, cinnamon, cardamom, ginger, black pepper, nutmeg and clove along with the pureed pumpkin. Whisk until thoroughly combined.
- Pour the mixture into the pie crust and give the pie dish a few vigorous taps on the countertop to pop any bubbles. Transfer the pie to a baking sheet and move to the oven.
- Bake the pie until the filling is set around the edges but retains a jello-like "wobble" in the middle – about 45-60 minutes. Turn off the oven and prop the door open with a wooden spoon. Allow the pie to gently cool in the off oven for at least one hour. Ensure the pie has cooled completely before cutting and serving – at least 4 hours.
Notes
- If you don’t want to make your own pumpkin puree, use one 425g/15oz can of pumpkin puree (not pumpkin pie filling) in its place.
- If you do not have a food processor, use a potato masher to puree the pumpkin, just note that you won’t get as smooth of a texture.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This pumpkin pie is surprisingly simple to make and is smooth, creamy and delicious! Using fresh pumpkin and cream rather than canned pumpkin and evaporated milk, it’s sure to be a hit at your Thanksgiving feast!
Are you looking for a great pumpkin recipe? Have any questions? Let me know in the comments!
