We had a request to make a pumpkin pie without evaporated milk. Using the pumpkin pie mix, we came up with this recipe and tested it in the office. During the test, an exclamation rang out “this tastes exactly like my Grandma’s pumpkin pie,” and then we had the perfect name!
Preheat oven to 375ºF. In a bowl, whisk together the brown sugar, cornstarch and salt. Add the pumpkin, eggs, cream and milk and whisk to combine. Pour the filling into a deep dish pie crust 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.