Pumpkin Pie without Evaporated Milk (2024)

FAQs

What can I use as a substitute for evaporated milk in pumpkin pie? ›

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

Sweetened condensed milk is also a little higher in fat, so pies made with it will be silky and dense, while pies made with evaporated milk will be a little fluffier. Luckily, you can find multiple pumpkin pie recipes geared toward either type of milk.

A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat.

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.

You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough.

These items are essentially the same with one big difference: no sugar is added to evaporated milk. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other.

They are the same thing and they only come in one variety. Evaporated milk is used as a shelf-stable milk substitute, and can be found as non-fat, low-fat, or whole. Use: Sweetened condensed milk is used in drinks, baked goods, and sweets.

Can you substitute sweetened condensed milk for evaporated milk in fudge? ›

Don't Substitute One for the Other

Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.

Yes, canned pumpkin can be labeled as 100% pure pumpkin or just as pumpkin puree. They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices.

Those cracks you see in your pie are the result of overcooked eggs, eggs that have tightened up so much, in an uneven way, that they've created fissures in the filling. Usually you'll notice cracks around the edge of the pie first, which makes sense; the edges cook more quickly than the interior.

According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.

Canned cream of coconut

It's dairy-free and can be substituted cup for cup. The thick consistency of cream of coconut closely resembles sweetened condensed milk, allowing for similar richness in many recipes.

Powdered Milk vs Evaporated Milk

Powdered milk can be mixed with an equal amount of water to create a substitute for evaporated milk, but evaporated milk cannot be used in place of milk powder.

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.