Evaporated milk is commonly used in pumpkin pie because it helps thicken the pie filling. It also creates a richer, creamier pie. It's an easy substitute to make that will lead to delicious results.

You can easily find or make a substitute for evaporated milk. Glazed Lemon Chiffon ... UtahGo to Recipe Healthy Pumpkin ...

Evaporated milk. Evaporated milk is richer than ... ground cinnamon ½ teaspoon salt Note: You may substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon, ginger, allspice and nutmeg.

For a deep-dish pie crust, increase the filling to 1½ times by increasing the sugar to 3/4 cup, using one 15-ounce can pumpkin, 1 cup light cream or evaporated milk and 3 eggs. Lastly ...

It is important to use puree and not pumpkin pie filling. They are not the same thing; filling is pre-seasoned. 1 (12 oz) can of evaporated milk: This will make the pie smooth and creamy. ¾ cup ...

For a deep-dish pie crust, increase the filling to 1½ times by increasing the sugar to 3/4 cup, using one 15-ounce can pumpkin, 1 cup light cream or evaporated milk and 3 eggs. Lastly ...

you can use 1 ¾ teaspoons pumpkin pie spice in place of the individual spices. We also add a little salt to elevate the pumpkin flavor. Evaporated milk. Evaporated milk is richer than regular ...

Scented with bourbon and orange and swirled with cream cheese, this pie is a standout ... Whisk together eggs, pumpkin, liqueur, cinnamon, salt, ginger, cardamom, 3/4 cup evaporated milk, and ...