What can I use instead of evaporated milk in pumpkin pie?

I use full-fat coconut milk in this recipe instead of evaporated milk or sweetened condensed milk. This makes the recipe dairy-free and still tastes amazing.

How long should you let the pumpkin pie set?

Let the pumpkin pie cool at room temperature. This could take up to 2 hours.

How do you know when pumpkin pie is done without poking it?

The best way to find out if your homemade pumpkin pie is ready is to gently jiggle it. When the pumpkin pie is done it will jiggle slightly in the center.

Healthy Homemade Pumpkin Pie (+ Video)

Healthy Homemade Pumpkin Pie

Print Recipe

Easy recipe for the best, healthy homemade pumpkin pie made with homemade pie crust. The delicious filling is made with canned or homemade pumpkin puree and DIY pumpkin pie spice. Better than store-bought!

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 pie 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Scale

Unbaked homemade pie crust

1 ½ cups flour
½ tsp salt
6 Tbsp butter, cold and cubed
2–3 Tbsp milk

Filling

3 eggs
15 oz canned pumpkin (or homemade pumpkin puree)
1 cup coconut milk (canned, full fat)
1 tsp vanilla
3/4 cup brown sugar (or coconut sugar)
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp homemade pumpkin pie spice

To serve:

homemade whipped cream (optional)

Instructions

Preheat oven to 425F

Prepare homemade pie crust.

Combine flour and salt in the bowl of a stand mixer. Using the paddle attachment, cut in the butter until the mixture resembles coarse breadcrumbs.
Add milk, 1 tablespoon at a time JUST until the mixture comes together to form a ball.
Breaking off a piece about the size of a golf ball, pat the crust into the bottom and sides of a pie pan.
Prick the bottom and sides of the crust with a fork and bake for 2 min.

Prepare pumpkin pie filling.

Combine all of the filling ingredients in a large bowl or the bowl of a stand mixer.
When the pie crust is pre-baked, pour the filling into the crust and bake at 425F for 15 min reduce oven temp to 350 degrees and bake for 50-60 min, or until the crust is brown and the center of the pie is no longer jiggly.
Remove from the oven to cool completely, for at least 2 hours. The pie will firm up as it cools.

Notes

Let this pie cool COMPLETELY. It is super important to let the filling set so you get pretty slices when you serve dessert.
Make this recipe ahead of time! Store it in the fridge and let it come to room temperature before serving.

Adapted from Joy Food Sunshine.

Nutrition

Calories: 439

Keywords: homemade pumpkin pie, How to make a homemade pumpkin pie, homemade pumpkin pie recipe, from scratch pumpkin pie recipes, fresh pumpkin pie recipe

Find it online: https://dontwastethecrumbs.com/healthy-homemade-pumpkin-pie/