can i use whole milk to replace the evaporated milk in pumpkin pie?
4 Comments
Susan W.November 26, 2015
I've made both evaporated milk and sweetened condensed milk at home. It's not exactly the same as when it's done commercially, but pretty darn close.
Here's the method I followed. I suggest not letting it come to a simmer..it's very easy to scorch. Also, rather than pulling off the skin, I just whisked it in and strained it when finished. Seemed easier to me.
http://pioneervalleyma.blogspot.com/2011/11/diy-evaporated-milk.html
Here's the method I followed. I suggest not letting it come to a simmer..it's very easy to scorch. Also, rather than pulling off the skin, I just whisked it in and strained it when finished. Seemed easier to me.
http://pioneervalleyma.blogspot.com/2011/11/diy-evaporated-milk.html
mayaNovember 26, 2015
i recently made a pumpkin pie recipe from martha stewart's website, replacing evaporated milk with regular 3% milk (we don't have that magical canned stuff here where i live), and it turned out great! it was roughly 1 small can pumpkin, 3 eggs, 1 cup milk, 1T cornstarch, 3/4c sugar, etc... worked fine for me...
Kenzi W.November 26, 2015
Jobi, those aren't terribly interchangeable ingredients. Can you share the recipe you're working from and we can help you try to find a substitute?
Kenzi W.November 26, 2015
Another note: We've read that you can cook down 2 1/4 cups of regular milk until it yields one cup. We haven't tried this, but if you don't have access to a store, this may be your best bet!
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