Quick Help Please

[altarflame]

I have everything I need here for pumpkin pie, and my pie pumpkin is even already roasted and pureed. Then I realized I don't have evaporated milk. Can someone tell me what, if anything, I can use as a substitution? I have whipping cream, heavy whipping cream, salted and unsalted butter, and whole, 2% and instant dried milk on hand. The recipe I

Comments

[anima0sola]

I've used heavy whipping cream and it was fine. It was actually in place of normal milk which works too.

[altarflame]

I ended up using the heavy cream. It's still in the oven, so we'll see, but it looks and smells good so far.

[anima0sola]

If it makes you any happier, I will say I did that for a recipe I altered in an attempt to make it not so bad for you. It ended up being even better. Mom is requesting I make it for Thanksgiving now.

[mschlock]

I think you can just use regular milk. Google may back me up on this.

[altarflame]

According to several conflicting reports on google, regular milk is somewhere in between too thin, just right, and too thick :p

I ended up using heavy cream with a splash of 2% milk to thin it slightly...mainly because I had just under the necessary amount of heavy cream.

[msseamonkey]

maybe this helps

[altarflame]

Sort of...it doesn't list substitutions for evaporated milk, but it DOES list evaporated milk AS a substitution for a couple of other things, so if that goes both ways I could just reverse it...I think?

[lola_joan]

My punkin pie recipe is as follows:

• 2 Eggs
• 1-1/2 cups (375 mL) Cooked pumpkin puree
• 1 cup (250 mL) Packed dark brown sugar
• 3/4 cup (175 mL) Light cream
• 1 tsp (5 mL) Cinnamon
• 1/2 tsp (2 mL) Cloves
• 1/2 tsp (2 mL) Ginger
• 1/2 tsp (2 mL) Nutmeg
• 1/2 tsp (2 mL) Salt

No evaporated milk necessary.... If your proportions are roughly the same, any kind of milk should work... I usually use skim milk because that's what I buy, plus a splash of whipping cream.

[altarflame]

Hmm...my recipe is 3 cups of cooked pumpkin puree, 3T each of white and brown sugar with 2T molasses, and the eggs and spice are mostly the same, but more milk/cream. I can usually get 2 pies out of it, though, unless I get/make deep dish crusts - then I have one and just enough batter left to add to some pancakes the next morning...

I ended up going with heavy cream and a splash of 2%, I think it will be fine.

[anima0sola]

Hah, I've actually done that too! It tasted like pumpkin+ ice cream pretty much. Still worked, just different.

[altarflame]

I saw that somewhere, as I scoured google! It seems like it would make it insanely overly sweet, though, to me...but then I use a kind of healthy recipe from a vegetarian website, so, eh. I try to keep the sugar to a minimum, in any case. Maybe if I didn't add any sugar to it? I wonder how that would be...