Sometimes you want a classic pumpkin pie without opening cans. If you prefer fresh pumpkin to canned or want to skip evaporated or sweetened condensed milk, this recipe is for you. It delivers a rich, warmly spiced pumpkin pie using cream and sour cream for a velvety texture and deep flavor.
Using fresh pumpkin can also help keep costs down if canned pumpkin is expensive or hard to find where you live. Folding a little heavy cream and a touch of sour cream into the filling gives the pie a creaminess you don’t get from canned milks. This pie is a comforting finish to any Thanksgiving meal.
How to Make Pumpkin Pie without Evaporated Milk
Start with a prepared pie crust. A homemade crust is easy to make and tastes better than store-bought; par-bake (blind bake) the crust before filling. The crust and the pumpkin puree can both be prepared a day or two ahead if you prefer. If you’d rather skip making your own puree, one 425 g (15 oz) can of 100% pumpkin puree can be used instead.
To make fresh puree: peel, seed and cube a small sugar pumpkin. Sugar pumpkins are traditional, but butternut or kabocha squash (sometimes called Kent pumpkin) work well too. Cut the pumpkin into roughly 4 cm (1½ in) cubes for even cooking.
Place the pumpkin cubes in a steamer basket set over vigorously simmering water, making sure the basket does not touch the water. Cover and steam until the pumpkin is very tender when pierced with a fork, about 15 minutes depending on cube size.
When tender, transfer the pumpkin to a food processor and blend on high until completely smooth. Let the puree cool slightly before using. If you don’t have a food processor, you can mash the pumpkin with a potato masher—texture will be a bit coarser but still delicious.
Now prepare the filling. In a large mixing bowl, whisk together the eggs and dark brown sugar vigorously until the mixture lightens and becomes slightly foamy and the sugar begins to dissolve, about one minute.
To the egg and sugar mixture add heavy cream, sour cream (these replace evaporated or condensed milk), vanilla, a pinch of salt and warm spices. Use your preferred spice blend or pumpkin pie spice; the recipe here uses cinnamon, ground ginger, cardamom, allspice, black pepper, nutmeg and a touch of clove for a balanced autumn aroma.
Whisk in the pumpkin puree and vanilla until the filling is smooth and homogeneous. Pour the filling into your par-baked pie crust. Gently tap the pie dish on the counter a few times to release any air bubbles. Place the pie on a baking sheet to make moving it easier.
Bake in a preheated oven at 160°C / 325°F for 45 minutes to 1 hour. The pie is done when the edges are set and the center still has a slight “wobble” like soft gelatin. If the center remains liquid or overly loose, continue baking a bit longer.
When baking is complete, turn off the oven and prop the door open (a wooden spoon works well) and let the pie cool gently in the turned-off oven for at least one hour to reduce the chance of cracking. After that, allow the pie to cool completely at room temperature—ideally four hours or overnight—before slicing.
This pie is rich and flavorful, so pace yourself if serving it alongside turkey, stuffing and other Thanksgiving favorites. It keeps well and tastes great chilled or at room temperature.
Fresh Pumpkin Pie Without Condensed Milk
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Ingredients
- 450 g (15 oz) fresh sugar pumpkin, kabocha or butternut squash peeled & cut into 4cm (1½in) cubes
- 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 par-baked pie crust
Instructions
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Preheat oven to 160°C/325°F. Steam the pumpkin cubes over simmering water (basket not touching the water) until very fork tender, about 15 minutes.
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Puree the pumpkin in a food processor until smooth. Allow to cool slightly.
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Whisk eggs and brown sugar until the mixture is light and foamy and the sugar begins to dissolve, about one minute.
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Add heavy cream, sour cream, vanilla, salt and spices, then fold in the pumpkin puree. Whisk until fully combined.
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Pour into the par-baked crust, tap to release bubbles, place on a baking sheet and bake 45–60 minutes until the edges are set but the center still wobbles slightly.
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Turn off the oven and prop the door open. Let the pie cool in the closed, turned-off oven for at least one hour, then cool completely at room temperature (about 4 hours) before serving.
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Notes
- If you don’t want to make your own pumpkin puree, use one 425 g / 15 oz can of pumpkin puree (not pumpkin pie filling).
- If you don’t have a food processor, a potato masher will work; the texture will be less smooth.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This pumpkin pie is simple to make, smooth, creamy and delicious. Using fresh pumpkin and cream instead of canned pumpkin and evaporated milk makes a memorable dessert for your Thanksgiving table.
Have questions or tried the recipe? Leave a comment below.
