What can be substituted for evaporated milk in pumpkin pie?

Answer 1

- Whole Milk, 2% Milk, 1% Milk OR Skim Milk (Fat free):Substitute 1½ cups milk for one 12-oz. can (1½ cups) CARNATION evaporated milk. Nestlé Kitchens recommends mixing 1 tablespoon cornstarch with the granulated sugar and spices. Prepare pie as directed. These milks will produce acceptable results, but the pie textures will be softer than a pie made with evaporated milk. However, the cornstarch will aide in firming it up. These pies will also have a slightly more pronounced cinnamon, ginger, and clove flavor.

Answer 2

Long answer...sorry!

In the absence of evaporated milk, one option is to take some dry milk and reconstitute it using only 40% of the recommended water. That would give you the right texture. It is difficult to find dry whole milk (because the fat in it tends to spoil and so should be refrigerated), so you would most likely be using dry nonfat milk, which would cause some adjustment in flavor.

Or you could take a page from Southern cooks and use buttermilk, which is often used in the breading process for fried chicken. It has the thick texture to help the coating adhere and certainly gives a boost to the flavor, although it might be more on the tart side, where evaporated milk leans towards sweetness.

You can also use some cream instead of evaporated milk, although you might find that too rich.

If you have a little time, though, you can easily reduce a quantity of milk by half or more. Put it in a pan on the stove, bring it to a simmer, and let it reduce. A wide-mouth pan such as a saucier will allow more surface area for faster evaporation. Keep the milk below the boil, to keep it from curdling, and make sure it doesn't scorch on the bottom of the pan, or you'll have a tough time scrubbing it off.

Answer 3

First answer, if you happen to have sweetened condinsed milk use it, but reduce the ammount of sugar since you will be getting this in the sweetened milk. Answer number two, get as wide and shalow a pan as you can and place this on your range. I am guessing that you are being asked for 8 ounces of evaporated milk so you will be starting off with 20 ounces of 2% whole milk. Slowly reduce this over low heat not letting it come to a boil, do this at a bare simmer. Stir regulary as the lactoce in the milk will stick and burn easily in the bottom of the pan. In 15 to 20 minutes you will have reduced the volume a bit over 1/2 (60% is a given figure for commerical evap milk). You now have your home made evaporated milk. Note that this will deacavate some of the enzymes in the milk so in some remote cases this could behave in subtly different ways than vaccum evaporation used in commercial processes.

Answer 4

You can use sweetened condensed milk if you cut out the sugar in the rest of the recipe. I prefer no additional sugar, but some like to add a bit more. Can also use cream or half and half.

Answer 5

light cream or half and half