Our 10 most popular recipes for the month delivered right to your inbox!
I have two recipes for my pie this year. One calls for Evap.milk and the other cream. Which do you think is better? Are the constistancies the same???? Help..
By the time the custard is cooked, I doubt it makes much difference. I'll be using half-n-half this year, in a recipe which calls for milk and cream.
A lot of this is folk memories and cultural hangovers.
I don't use cream or evaporated milk. I use the Libby's recipe on the can, but use 2% milk or whole milk, whichever is in the milk carton in the refrigerator. Doesn't make a difference to me.
I've done both - I've even done the sweetened condensed milk recipe. They're all good. Last year my dil did hers with coconut milk. It was late and she opened her evaporated milk and it was bad and she had a choice between skim and coconut milk and went for the coconut milk. Said it was great.
I use the recipe on the back of Del Monte pumpkin and I use evaporated milk.
I always use fat-free evaporated milk.
Taste of Home Magazine
Feel free to contact me if you have questions or concerns with the Taste of Home website or community.
PM me here, find me on Facebook or email me firstname.lastname@example.org
Proudly serving as a Taste of Home Field Editor since 2009.
I use evaporated milk since it's delicious & DH would expect cream ALL the time if I started putting it IN pumpkin pies!
Can say cream adds a little something extra in recipes. Pumpkin pie settles "heavy" enough, after a full meal, we honestly don't need the richness or calories, cream would add. Putting some whipped ON top works great.
Have used both. My original recipe (over 100 years old) calls for 2 cups of "rich milk". Sometimes, I open a can of evaporated (12 oz) and fill in the other 4 oz with whipping cream.
Some days, I can literally see the testosterone floating in the air around here.
Honestly don't know - son is in charge of pumpkin pies....I know he made four last week and had pumpkin pie for breakfast....well why not
I don't like the taste of evaporated milk, so I always use cream.
I've always used evaported milk...never thought about creme or even half and half. I use the low fat/fat free and it always tastes wonderful, so I think I will leave well enough alone.
I always use the Libby's recipe but tweak the spices a bit. My husband would be disappointed if I changed from the recipe in any way. Always evaporated milk, if it's not broken don't fix it.
Okay, so now I'm as confused as ever, LOL. I think I am going to try to mix the two like 4boysMom did. On my way to the store now. THanks everyone!
I just finished my pies, used half evap and half heavy cream. I wish I could eat some now!
© RDA Enthusiast Brands, LLC 2014