pumpkin pie recipe from scratch without evaporated milk

pumpkin pie recipe from scratch without evaporated milk

Preparation time 50 mins
Cooking time 45 mins

Dough ingredient:

  • 1 or
  • 450 g white flour
  • 60 ml oil
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 150 g butter.


Filling ingredient:

  • 1 pumpkin pie (minimum 1 kg)
  • 2 teaspoons ground cinnamon
  • 120 g of sugar
  • Juice from half a lemon
  • 1 tablespoon breadcrumbs
  • 1 tablespoon vanilla extract
  • A quarter teaspoon nutmeg (optional)
  • A quarter teaspoon of turmeric (optional).


For decoration:

  • Powdered sugar.


Pumpkin pie is a dish specific to autumn, given that the pumpkin will be found in all stores in fresh format, at affordable prices. It can be made with ready-made pie sheets, with thicker dough or sheets prepared at home or in American pie style, if you have time and want to practice your cooking skills.

This is a recipe for pumpkin pie with puff pastry, but you can make a simple dough with baking soda, which you can use in sheets, if you prefer to complicate it less or you like it more tender.

For this recipe you will sift the flour and put it in a bowl, in the middle of it putting an egg that you beat beforehand with half a teaspoon of salt, 2 tablespoons of oil, vinegar and 200 ml of cold water. You will incorporate, as much as possible, the liquids in the flour and then you will knead the dough for the pumpkin pie. The final dough should be non-sticky and smooth, slightly firm. A ball is formed from it and it is covered with food foil, leaving it to rest for half an hour.

Pumpkin pie with tender dough also needs a pumpkin pie that you cut in half and remove the seeds and peel, after which you will cut it into pieces and grate it.

Put a large saucepan on the fire, where you melt no less than 60 g of butter, adding sugar, pumpkin, spices for the filling and a little salt, vanilla and lemon juice, warming the composition for the pumpkin pie for about 10 minutes, until it still softens. Then let it cool until the dough is ready.

pumpkin pie recipe from scratch without evaporated milk

The ball of dough for the fasting pumpkin pie is removed and stretched very well after sprinkling with a little flour, until it can be seen through it. You will turn the oven to 190 degrees and melt the remaining butter, spreading it with a silicone brush on the surface of the dough, keeping a little to grease the cake on the surface, before putting it in the oven.

Sprinkle the breadcrumbs over the counter and place the filling on one side, starting to roll from that side, pulling the edges slightly outwards. At the end, you will have a long baked pumpkin pie, which you can twist into a snail. Put it on the tray lined with baking paper, grease it with the rest of the butter and put it in the oven for 10 minutes at 190 degrees, then reduce it to 180 degrees and let it bake for 30-35 minutes. .

After removing it from the oven, the cake can be garnished with powdered sugar and served.

Another recipe with baked pumpkin will have a creamy texture between two softer sheets, which will cover the filling and which will be placed together in the oven. You can also try a pumpkin and walnut pie, which will give a holiday flavor to the dish, either made by adding milk and butter, or using vegetable oil, margarine or water.

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