Pumpkin Pie


Want a new recipe for pumpkin pie that doesn’t use evaporated milk or sweetened condensed milk?  Don’t worry, we’ve got you covered! Non-dairy substitution included, courtesy of Farmer’s Market fan Maire.


1 can farmer's market pumpkin
1 cup firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 eggs
1/2 cup half and half
1/2 cup milk
1 deep dish pie crust


Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.

Non-dairy /vegan substitution courtesy of Maire:
Substitute a cup of thick rice milk (recipe below) in place of the dairy milk and half-and-half.

Put 1/4 cup white rice plus 3 cups water in a Dutch oven or similar large pot. Bring to a boil and stir once. Reduce to lowest heat and cover tightly. Simmer for 30 minutes, lifting cover for a moment if froth starts to boil over. Remove from heat and let cool for a few minutes. Transfer mixture to blender with enough extra water to equal 3 cups again. Puree on high speed for about one minute or until smooth.

42 Responses

  1. Emmett Marx says:

    I bought the Organic Pumpkin. On the can is the recipe for pumpkin pie. I followed the recipe and it was so bad I had to through the pie out. I then noticed that the recipe did not call for any sugar. I am wondering if this was the problem, or if the pumpkin in the can was spoiled? I just bought it on 11/18/12.

    • Emily says:

      Hi Emmett,

      How frustrating that your pumpkin pie didn’t turn out the way that you were expecting! The recipe on the back of the can was meant to be a healthy option for the traditional pumpkin pie. It calls for sweetened condensed milk and cannot be substituted for evaporated milk. If you use evaporated milk instead, the pumpkin pie will turn out exactly as you described. If you like using evaporated milk, we have a recipe using that one too: http://www.farmersmarketfoods.com/recipes/homestyle-pumpkin-pie/

      Happy Holidays,
      The Farmer’s Market Family

      • jae al says:

        I made it last year from the recipe on the can. It was the best pumpkin pie my very fussy family, had ever tasted. They are not that big on pumpkin pie but devoured this one. Making it again this year.

    • Ximena says:

      I made the recipe you mention and it turned into the most delicious looking pumpkin pie I’ve made so far. I am sure it will taste great too; I love that twist on the milk and sugar.

  2. Bianca says:

    This recipe is delicious! Much better using organic half and half with organic milk than the traditional recipe using evaporated milk. I used non gmo Mexican light brown sugar. Organic raw sugar works well, too. Thanks for sharing this recipe!

  3. Stela says:

    Now I’m wondering if I should have just bought the pumpkin pie mix instead. I’m following the recipe on the can of the organic pumpkin and will be using sweetened condensed milk. I hope it’s good.

  4. Maire says:

    Perfect! Thank you very much for sharing! The flavor and texture of this pie are excellent. After trying many different recipes year after year, this is the best pumpkin pie I’ve ever made.

    Because I’m allergic to milk, I substituted a cup of thick “rice milk” in place of the dairy milk and half-and-half…. it worked out fine. The filling fit my 10″ pie crust perfectly. Finally my search for a great pumpkin pie recipe is over. This is the only one I will use from now on. Thank you!

    Non-dairy /vegan substitution:
    Put 1/4 cup white rice plus 3 cups water in a Dutch oven or similar large pot. Bring to a boil and stir once. Reduce to lowest heat and cover tightly. Simmer for 30 minutes, lifting cover for a moment if froth starts to boil over. Remove from heat and let cool for a few minutes. Transfer mixture to blender with enough extra water to equal 3 cups again. Puree on high speed for about one minute or until smooth. (For regular rice milk I would have used 4 cups water, but wanted to compensate for the richness of half-and-half.)

    • Emily says:

      This is wonderful! Thank you Marie for the non-dairy/vegan substitution!

      • Maire says:

        Happy Thanksgiving, everyone. Sorry I goofed when I said that my substitution makes this recipe vegan… it is non-dairy, yes. but a real vegan would not use eggs.

        Thank you again for your wonderful organic pumpkin. I purchase by the case and make lovely soup nearly every week throughout the year. Truly, I am your biggest fan!


  5. Amy says:

    Is this the recipe that used to be on the cans? I swear in years past the recipe on the can did not have the evaporated milk as an ingredient and I liked the old one that I remember.
    Just baked a pie with evap milk and waiting for it to cool now, so we’ll see how good it is.

  6. Peter says:

    I’m going to make this, but wondering: does anyone know if this version of pumpkin pie can this be frozen?

    Thanks in advance, Peter
    Fort Lauderdale, FL

  7. Peter says:

    The site it very helpful, thanks! Now I know how to freeze, and more importantly, DEFROST, my pies. I have two pecan pies in the freezer right now, waiting for Thanksgiving. NOW I know how to defrost them without degrading the filling, and/or, making the crust soggy. Many thanks. Wish me luck using your canned pumpkin; I’ve never used your brand before, but saw at our local Whole Foods and thought I’d give it a try. Even bought two cans to make two pies at the same time … if you’re going to mess up the kitchen, make the most of it!
    Happy Thanksgiving everyone.
    Peter 11/24/2014

  8. ginny says:

    I’ve made this recipe in the past, as well as the one using sweetened condensed milk. I am going to make this but subbing maple syrup for the brown sugar, using conversions from this link: http://www.nnyagdev.org/maplefactsheets/CMB 205 Replacing Table Sugar with Maple Sugar-1.pdf They say to use 1 cup plus 1 tbs. maple syrup in place of one cup packed brown sugar, then reduce other recipe liquid by about 1/2 cup. I’ll reduce the liquid by leaving out the 1/2 cup milk, and only use the 1/2 cup of half and half. Also using this recipe to make a sweet potato version. Will report back with results!

    • ginny says:

      I never reported back, LOL! But as I made this recipe again, with changes, I wanted to leave a follow-up. The maple syrup was good, but I decided to try maple sugar. Also, I changed the nutmeg to 1/8th, the cloves to 1/4th, and added some allspice (personal preferences) and add a few fine grinds of black pepper (secret ingredient from another recipe). I always want to try evaporated milk, but the ingredient carrageenan in all brands makes me sick. So, I made a homemade evaporated milk by mixing whole milk with whole milk powder to make it double-strength, like evaporated milk. I was making two pies, and had one can of pumpkin from this brand (wetter, softer) and one from another brand (thicker, denser, less liquid). I mixed them and split between the two pies. I did not prebake my frozen pie shell because I was being lazy. 🙂
      I added the eggs first to the pumpkin, mixed well, added the mixed dry ingredients, and added the milk last, a little at a time. I only used about 7 ounces total milk, because I hate the filling too be too runny. This filled my pie shells perfectly to the top.
      I overbaked, unfortunately, this is my biggest problem every time. So my pies cracked, but were still very tasty! I baked for 15 minutes at 425F, then for about 40-45 minutes at 350F. Too long. But flavor-wise, this modified version of the recipe was a winner! Next time, I will follow some of the online suggestions I found for preventing overbaking and cracking (pre-warm the filling, stop baking sooner, let pie cool in the oven with door cracked).

  9. Lusa says:

    Hi!!! I am just wondering besides the rice milk substitute, can we use coconut milk instead?

  10. Beatrice says:

    I made the version on the can with the sweetened condensed milk and it was a huge hit. I would like the ability to control the amount of sugar though so I’ll give this one a try next time.

  11. Heidi says:

    Best pumpkin pie! Creamy rich and smooth. I did reduce half and half/milk from 1 cups total liquid to 3/4 cup because I prefer a firmer pie. I followed everything else to a t. Super delicious! impress guests with this recipe. Like another review mentioned organic just makes everything taste so much better.

  12. Michelle says:

    I’m planning to follow the recipe on the can, but I have pumpkin pie spice, not individual spices. Does 1-3/4 tsp sound about right?

  13. Karen H says:

    I searched your website looking for the sweet potato pie recipe that is on the back of the sweet potato puree can….I wanted to print it out for my recipe book. I could not find it and I think you should put it on the website. I made the sweet potato pie and it is delicious! My mother-in-law said it was the best she had ever eaten. I followed the recipe exactly, but I reduced the ginger from 1/4 tsp to 1/8 tsp. Thank you for the wonderful recipe!

  14. Amy says:

    This is the best pumpkin I have ever had! The pie recipe is wonderful, thank you for growing organic!

  15. Gretchen says:

    I noticed that your organic pumpkin is highly pureed, not pulpy like Libby’s pumpkin (or generics), which makes for a different consistency if using a traditional recipe. I use organic dark brown sugar, and much less than called for, in my pie for a deeper flavor but with the organic pumpkin it’s still different in consistency/texture; could this texture difference be noted on your can as an alert to unsuspecting chefs?
    I also noticed that the recipe on your cans is different than the traditional recipe on Libby’s (or generic’s) cans and, as the comment noted above, this can create a disaster. I’ve been baking these pies for decades and not once have I used SCMilk, it’s always evaporated which works reliably and beautifully.
    If I am buying organic pumpkin I am not going to be using SCMilk but organic sugar along with other organics such as eggs, spices and crusts.

    • Emily says:

      Hi Gretchen,

      Thank you for your suggestions. We adore hearing from our consumers. Your suggestions help us improve our products! We will be sure and add your comments to our product review meeting.

      Happy Baking!

      The Farmer’s Market Family

    • ginny says:

      Just an FYI, you can get organic SCM as well as EM. Unfortunately, the organic EM has carrageenan, but that should change sometime soon, as carrageenan has been removed from the list of allowable ingredients in organics.

  16. Gloria says:

    Any vegan versions? I see milk alternatives can you use egg replacer?

  17. Nana says:

    What happened to the delicious recipe that you had last year?
    I made the recipe with the condensed milk and all of the warm spices. It was custardy and delicious!!
    I want that recipe back please.

  18. Paula says:

    I made the pumpkin pie recipe from the back of the carton. It says to use a 9″deep dish crust. It did not come out good. It did not have that deep uniform color either. What crust do you recommend?

  19. Jennifer says:

    I noticed that the directions say to use a store bought, pre-baked pie crust. I have homemade pie crust, should I pre-bake it before pouring in the filling? If so, for how long? Thank you.

    • Emily says:

      Hi Jennifer, If using a homemade crust, follow these directions: Preheat the oven to 425 degrees.

      Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Reduce heat to 375. Mix the ingredients and pour into the pie shell. Happy Baking!

  20. Caitlin H says:

    What kind of pumpkin is in your pumpkin products? Is it the orange field type (or speckled orange sugar pumpkin variety)? Or do you use the light-skinned Dickinson “pumpkin”? Hoping it’s the former….

    • Emily says:

      Hi Caitlin, Thank you for reaching out to Farmer’s Market Foods. We love the chance to talk to people about farming, and share the real stories about how we grow our food! We grow a variety of the Cucurbita that we’ve been cultivating for years. It’s a variety that you can’t buy anywhere else. We hope you enjoy it!

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