Pumpkin Pie without Evaporated Milk

– 1/2 cup granulated sugar – 1/2 cup packed light brown sugar – 1/4 teaspoon salt – 1 tablespoon flour – 2 teaspoons pumpkin pie spice – 2 large eggs – 1 egg yolk – 1 (15 ounce) can 100% pure pumpkin – 1 cup half and half milk – 1 9-inch unbaked frozen deep dish pie shell


Preheat the oven to 425 degrees F. In a large mixing bowl, add all of the ingredients except the milk Whisk together until smooth.

Add the half and half milk to the pumpkin mixture in two parts, whisking well between each addition.

Pour the mixture into the deep dish unbaked pie crust. Bake at 425 degrees F for approximately 15 minutes, then turn the temperature down to 350 degrees F and bake for 50-60 more minutes.

 Cool the pie for about four hours on a wire rack before serving. This will allow the pie to fully firm up.

Serve plain or with whipped cream.

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