Post # 1
I’m trying Libby’s Pumpkin pie recipe for the first time. the one thats on the back of the canned pumpkin. It calls for evaporated milk. I’ve never had evaporated milk before and was wondering what the difference was between that and regular milk? Does it effect the texture? Is it good?
Post # 3
It’s perfectly fine and tastes delicious. I’m not sure what would happen if you used regular milk..
Post # 4
@Livelifeveryday: Evaporated milk is exactly that- milk that’s been evaporated off and is therefore a little “thicker” or creamier. It’s super cheap and found in the baking section. Use it. Regular milk will make your filling too thin.
Post # 5
Because most of the water is out of it, it is thicker than regualr milk. It won’t taste the best if you dip your finger in, kind of like you wouldn’t take a table spoon of vanila extract. It will get you the right texture for the final product. Just make sure that you are using the right thing. Sweetened condenced will make your pie too sweet. Condenced will likely be a bit to thick.
Post # 6
I think evaporated milk tastes fine. I’m not sure what would happen if you substitute regular milk.
It should be in the baking aisle. Just make sure you don’t accidentally buy condensed milk! They’re packaged in very similar cans. Condensed milk is super thick (think honey) and very, very sweet.
Post # 7
@Livelifeveryday: like other bees said, evaporated milk contains a lower percentage of water content than regular milk. Since it comes in small cans, you probably won’t have any left over once you’re done making the pie.
Post # 8
You can also use heavy cream if you have some of that laying around! It’s very similar.
Post # 9
@Misswhowedding: My sister is not much of a baker, and one year she accidentally used condensed instead of evaporated milk….it was delicious!! We couldn’t figure out how a non-baker made such a good pie, then realized her lucky mistake! I dread to think of the calories/sugar consumed with each piece of pie. lol
Post # 10
@Livelifeveryday: USE THE EVAPORATED MILK. You will ruin your pie with regular milk. This is not a good time to substitue since the texture of your pie is this (and it’s sticky and gooey) and the pumpkin. It’s cheap and in the baking aisle (probably) at your stores. Now we have them on the endcaps next to the canned pumkin actually. Good luck
Post # 11
@little_d: Haha that’s funny.
Thank you all for your replies, I appreciate it 🙂 As it turns out, I also did a rookie mistake and forgot to make the pie before the turkey went in the oven, so I’ll have to make it after the turkey I guess 🙂
Post # 12
We use regular milk, turns out fine.
Post # 13
To @Livelifeveryday: Hope that still works out for you ok (timing wise) … because the pumpkin pie will have to cook, and then cool & set. That will take some time.
Post # 14
@Livelifeveryday: Hi! I know I’m late to the party, but I thought I’d weigh in anyways.
My preferred pumpkin pie recipe calls for half evaporated milk and half regular milk. I use all regular milk and it works out fine. Sometimes filling will crack slightly though. I think this is because of the milk, but it’s no biggie IMO. I made 8 pumpkin pies yesterday with this substitution and they turned out great. This time, I used regular milk but cut the amount down slightly… The recipe called for 12.5 cups, I used 10. They didn’t crack. I think I’ll keep it like that. The whole amount makes too much filling anyways.
(I’m a chef, that’s why so many pies.)
Post # 15
@This Time Round: Thank you, ironically the pie crust cracked so I had to make pie tarts. so it “kinda” worked haha.
@Fizzy8: Thank you very much for the advice 🙂
Post # 16
the pumpkin pie I make calls for sweetened condensed milk. it’s not too sweet at all, everybody loves my recipe.