Pumpkin Pie without Evaporated Milk
This pumpkin pie without evaporated milk is made with a brown sugar, spiced filling in an all-butter, flaky crust.
Servings: 10
Ingredients
For the Pie Crust
- ⅓ cup ice cold water
- 1 ⅓ cup + 1 tablespoon (180g) all-purpose flour
- ½ tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup + 1 tablespoons (125g) unsalted butter, diced very cold
For the Pumpkin Filling
- ¾ cup (180ml) heavy cream
- 15 ounces canned 100% pumpkin
- 3 large eggs
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
Instructions
To Make the Pie Crust
- Add the dry ingredients to a medium mixing bowl and quickly stir to combine.
- Toss cold, cubed butter into the bowl. Being cutting the butter into the flour by rubbing bits of the cold butter between your thumbs and fingers. Stop once you have irregular shapes of flour-coated butter - ranging in size from that of a walnut to a peanut.
- Create a well in the center of bowl and add 3 tablespoons of ice water into the center. Sprinkle 1 more tablespoon around the edges. Immediately dip your hands into the bottom of the bowl and begin tossing the flour mixture with the water.
- Add an additional 1 to 2 tablespoons of water and make sure any dry bits at the bottom of the bowl begin to incorporate. Give the dough a good squeeze; if most of it sticks together, then stop.
- Tip the mixture onto a clean work surface. Pat down the dough into a rectangle with the palms of your hands. Slide a bench scraper under the top edge of the dough and fold the top third up and over to the center. Repeat with the bottom third, like folding a letter.
- Rotate the dough and repeat 1 to 2 more times. There will be some dry bits that don’t “fold” in the first round. By the third, most (if not all) of the dough should be incorporated.
- Gather the dough into a ball and split it into two even portions. Wrap each portion in plastic. Chill in the refrigerator for at least 30 minutes before use.
- Roll out the dough into an 11-inch round circle and fit it into a 9-inch pie pan. Allow for a ½-1 inch overhand and trim the edges as needed. Crimp the edges as desired. Place in the freezer for 30 minutes.
- Meanwhile, preheat the oven to 425°F.
- When ready, line the pie crust with foil or parchment paper. Fill with pie weights (dry rice or beans will work too). Bake for 20 minutes.
- Remove the pie crust from the oven. Using the edges of the foil/parchment, carefully remove the pie weights. Lower the heat to 350°F and return the crust to the oven. Bake for an additional 10 minutes or so, until the crust is fully bakes and light golden brown.
To Make the Pumpkin Pie
- Turn the oven to 325°F.
- Whisk together the heavy cream, pumpkin, and eggs until combined. Add the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Whisk until smooth.
- Place the baked pie crust on a rimmed baking sheet. Pour the pie filling into the pie crust. Bake for 50 to 60 minutes. When done, the edges will have puffed up (an inch or two from the crust) but the center will still be jiggly when you wiggle the pan. The pie will continue to solidify as it cools.
- Turn off the oven and prop the door open with a wooden spoon. Allow the baked pie to start cooling in the oven for about 30 minutes. Next, cool the pie at room temperature for 30 minutes. Finally, put the pie in the refrigerator. Chill the pie for at least a couple hour or overnight before serving.
- Serve the pie cold from the refrigerator or allow to come to room temperature for about 20 minutes. Add whipped cream, if desired.