This homemade pumpkin pie recipe is evaporated milk free with all-natural ingredients, wrapped in a buttery and flakey pie crust dough.

pumpkin pie baked in black, cast iron pie dish

This amazing pumpkin pie recipe is sponsored by Dixie Crystals sugar. All thoughts and opinions remain my own, thank you for supporting the growth of Miss Allie’s Kitchen.

It just isn’t the holidays without pumpkin pie if you ask me. Or any of my family members. This is the only recipe you’ll ever need because it’s insanely creamy and pumpkin-y, but it’s evaporated milk free and full of natural ingredients.

During Thanksgiving and Christmas, pumpkin pie has always been an acceptable breakfast in my parent’s home. If I’m not there to bake a pie, you can almost always go out to the garage fridge and find a Costco brand, giant pumpkin pie and a can of Redi Whip.

As much as this is always a welcome sight in my book, nothing beats homemade and we all know it. Especially homemade crust. When I’m baking indulgent baked goods, I like to know EXACTLY what’s in my dessert. I have no problem eating treats from time to time, but I prefer them to have real deal, all-natural ingredients.

That’s why I love using my favorite sugar brand, Dixie Crystals, so so much. Their sugar is 100% pure cane sugar, all-natural, non-GMO cane sugar and it always creates the best ever baked goods. Choosing quality ingredients seriously makes all of the difference.

You’re probably wondering…

pie baked in black, cast iron pie dish with a bag of sugar

Why no evaporated milk?

First of all, I almost NEVER have evaporated milk in the pantry and 8 times out of 10 I forget it at the store. So, it’s always one of those situations where I’m asking Jared to run out and grab some so I can move along with my Holiday baking. How annoying is that?

Also, evaporated milk is milk that has been processed to be shelf-stable. It usually has additives like carrageenan in it that I prefer to avoid if I can.

So, that brings us to our substitute…coconut milk.

Is coconut milk good in pumpkin pie?

YES! #1 – I can’t taste coconut at all in the final product. #2 – I normally aim to buy coconut milk that has minimal additives, or just contains coconut milk. That’s much better than the chemicals you find in evaporated milk.

Full fat coconut milk reacts identically to evaporated milk. I find no textural difference than I do with evaporated milk. And an added bonus – I always have multiple cans of coconut milk in the pantry. No last-minute trips to the store! I call this a win win.

How do you make homemade pumpkin pie?

In my opinion, it’s easier to make pumpkin pie at home than it is to run to the store and grab some. The filling is mixed up in just one bowl and poured into an unbaked pie shell.

No chopping fruit, no folding batter, no pre-baking – just mix, pour and bake!

Pumpkin pie is also great because it can be made a day or two ahead of time. Just bake it off, let it cool, and set it in the fridge until it’s nice and cold and you’re ready to serve!

Love pumpkin pie? Check out my bourbon pumpkin pie with pecan buttermilk crust!