Easy Pumpkin Pie Recipe No Condensed Milk: A Deliciously Simple Fall Dessert

Are you craving a delicious pumpkin pie but want to avoid using condensed milk? Look no further! This easy pumpkin pie recipe no condensed milk is perfect f……

Are you craving a delicious pumpkin pie but want to avoid using condensed milk? Look no further! This easy pumpkin pie recipe no condensed milk is perfect for those who prefer a lighter, more wholesome version of this classic dessert. With simple ingredients and straightforward steps, you can whip up a delightful pumpkin pie that will impress your family and friends without the need for condensed milk.

### Ingredients You'll Need

To make this easy pumpkin pie recipe no condensed milk, gather the following ingredients:

- 1 ½ cups of pure pumpkin puree (canned or homemade)

- 3 large eggs

- 1 cup of granulated sugar

- 1 cup of whole milk (or a non-dairy alternative)

- 1 teaspoon of vanilla extract

- 1 teaspoon of ground cinnamon

- ½ teaspoon of ground nutmeg

- ½ teaspoon of ground ginger

- ¼ teaspoon of salt

- 1 pre-made pie crust (store-bought or homemade)

### Step-by-Step Instructions

1. **Preheat the Oven**: Start by preheating your oven to 425°F (220°C). This high temperature will help set the crust and give your pie a nice golden color.

2. **Prepare the Pie Crust**: If you're using a store-bought pie crust, place it in a 9-inch pie dish and crimp the edges. If you're making your own crust, roll it out and fit it into the pie dish. Prick the bottom with a fork to prevent bubbling during baking.

3. **Mix the Filling**: In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, whole milk, and vanilla extract. Whisk until the mixture is smooth and well combined.

4. **Add Spices**: Sprinkle in the ground cinnamon, nutmeg, ginger, and salt. Whisk again until all the spices are evenly distributed throughout the filling. The aroma of these spices will remind you of fall and make your kitchen smell heavenly!

5. **Pour the Filling**: Carefully pour the pumpkin filling into the prepared pie crust. Make sure not to overfill, as the mixture may bubble over while baking.

6. **Bake the Pie**: Place your pie in the preheated oven and bake for 15 minutes at 425°F (220°C). After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes. The pie is done when the filling is set and a knife inserted in the center comes out clean.

7. **Cool and Serve**: Once baked, remove the pie from the oven and allow it to cool on a wire rack. It’s best to let it cool completely before slicing, as this will help the filling set further. Serve your pie with whipped cream or a scoop of vanilla ice cream for an extra treat!

### Why This Recipe Works

This easy pumpkin pie recipe no condensed milk is not only simple, but it also allows the natural flavors of the pumpkin and spices to shine through. By using whole milk instead of condensed milk, you achieve a creamy texture without the added sweetness and heaviness that condensed milk brings. This makes it a lighter option, perfect for those who want to enjoy the flavors of fall without feeling weighed down.

### Tips for Success

- **Use Fresh Pumpkin**: If you have the time, consider roasting a fresh pumpkin instead of using canned pumpkin puree. It adds a deeper flavor and a lovely texture to your pie.

- **Spice It Up**: Feel free to adjust the spices according to your taste. Some people enjoy adding a pinch of cloves or allspice for an extra kick.

- **Storage**: Leftover pie can be stored in the refrigerator for up to 3-4 days. Just cover it with plastic wrap or foil to keep it fresh.

In conclusion, this easy pumpkin pie recipe no condensed milk is a fantastic way to enjoy a classic dessert that’s both delicious and simple to make. Perfect for Thanksgiving or any fall gathering, it’s sure to become a favorite in your household. Enjoy the rich flavors of pumpkin and spices, and delight in the smiles of those you share it with!