How To Make Pumpkin Pie Without Sweetened Condensed Milk

How To Make Pumpkin Pie Without Sweetened Condensed Milk

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Pumpkin Pie Without Canned Milk Classic Thanksgiving Dessert Recipe
Pumpkin Pie Without Canned Milk Classic Thanksgiving Dessert Recipe from

Are you looking for a delicious pumpkin pie recipe without sweetened condensed milk? Look no further! Our recipe is easy to follow and doesn’t require any hard-to-find ingredients. Plus, it’s perfect for those who are lactose-intolerant or simply don’t enjoy the taste of sweetened condensed milk.


  • 1 9-inch pie crust
  • 2 cups pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt


  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, cloves, and salt until well combined.
  3. Pour the mixture into the pie crust and smooth out the top.
  4. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
  5. Let the pie cool completely before serving.

Nutritional Information

Serving Size: 1 slice
Calories: 350
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 100mg
Sodium: 260mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 20g
Protein: 5g

Cooking Time

Prep Time: 15 minutes
Cook Time: 55-65 minutes

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  • Large mixing bowl
  • Whisk
  • 9-inch pie dish
  • Oven

Serving Suggestions

Serve with a dollop of whipped cream and a sprinkle of cinnamon.


For a twist on the classic recipe, try adding a teaspoon of vanilla extract or using maple syrup instead of brown sugar.


If you don’t have heavy cream, you can use half-and-half or whole milk instead. If you don’t have pumpkin puree, you can make your own by roasting a pumpkin and pureeing the flesh in a food processor or blender.


Store leftover pumpkin pie in the refrigerator for up to 3 days.


  • Make sure to use real pumpkin puree, not pumpkin pie filling.
  • Blind baking the pie crust before adding the filling will ensure a crisp crust.
  • If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.


This recipe makes one 9-inch pie.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, you can make the pie a day in advance and store it in the refrigerator until ready to serve.

Can I freeze this pumpkin pie?
Yes, you can freeze the pie for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust instead of making your own.

Personal Thoughts

This pumpkin pie recipe without sweetened condensed milk is a perfect alternative for those who want to enjoy the flavors of pumpkin pie without the added sweetness. The brown sugar and spices give the pie a warm, comforting flavor that is perfect for fall. I encourage you to try this recipe out for yourself and share it with your friends and family!

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