Sweetened condensed milk and evaporated milk are two distinct products, but it’s easy to get them confused. They’re both milk that comes in cans, and they’re usually stocked right next to each other, often with the same cute little cow on the label. Grabbing one when you meant to grab the other is not outside of the realm of possibility.
If this has happened to you, and you’ve suddenly find yourself with a can or evaporated milk when your pumpkin pie recipe calls for condensed—or vice versa—do not panic, my friend: You can make pumpkin pie with either one.
Either milk can be used to add rich, creamy body to your pie. Both have had around 60% of their water removed, but sweetened condensed milk is thicker and (obviously) much sweeter. Sweetened condensed milk is also a little higher in fat, so pies made with it will be silky and dense, while pies made with evaporated milk will be a little fluffier.
Luckily, you can find multiple pumpkin pie recipes geared toward either type of milk. Recipes that call for evaporated milk require additional sugar; recipes that use sweetened condensed milk do not. The Libby’s recipe (the one on the back of the can) calls for evaporated milk and 3/4 cup of sugar, while this one from allrecipes calls for a can of sweetened condensed and no additional sugar. Other than that—and a slight difference in spices—the two recipes are identical.
So you see, grabbing the “wrong” kind of milk during your fevered last-minute holiday shopping run is not that big of a deal. You can either seek out a recipe that’s geared towards the milk you have, or add or subtract sugar from your old familiar recipe to suit the canned dairy you have on hand. The most important thing is that you don’t panic. There are plenty of things to panic about on Thanksgiving Day, and pie shouldn’t be one of them.
FAQs
If this has happened to you, and you've suddenly find yourself with a can or evaporated milk when your pumpkin pie recipe calls for condensed—or vice versa—do not panic, my friend: You can make pumpkin pie with either one. Either milk can be used to add rich, creamy body to your pie.
What happens if you put too much milk in pumpkin pie? ›
Pies with too much evaporated milk formed blisters on top.
As I let the pies cool, I saw that they all had browned blisters on top of their plastic-looking skin. Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.
What happens if I use condensed milk instead of evaporated milk in pumpkin pie? ›
The sweetened condensed milk sweetens the pie filling and gives it a creamy consistency. Pumpkin pie and pumpkin pie spices give the pie its signature fall flavor and a couple of eggs are added in to bind the ingredients together.
Is heavy cream or evaporated milk better for pumpkin pie? ›
During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.
What can I use instead of evaporated milk? ›
We have 6 different suggestions for evaporated milk substitutions.
- Regular Milk (whole, 2% or skim) ...
- Heavy Cream. ...
- Half-and-Half. ...
- Powdered Milk. ...
- Regular Non-Dairy Milk (almond, oat, etc) ...
- Coconut Milk.
You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough.
Why is my pumpkin pie not creamy? ›
Two possible problems here: First, it could be that you aren't processing your pumpkin filling sufficiently. I recommend spinning it in a food processor until it's completely smooth, or even using a standing blender with a plunger for more blending power (just make sure it doesn't overheat while blending).
Is it better to use evaporated milk or heavy cream? ›
Evaporated milk is best for recipes in which heavy cream is a liquid ingredient, such as in baked goods, since it will not provide the same thickness as heavy cream and does not whip as well. For best results, substitute heavy cream with an equal amount of evaporated milk.
Why is evaporated milk used in pumpkin pie? ›
Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together. Pumpkin: Of course, you'll need a can of Libby's pure pumpkin. Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.
What is the best ingredient to use in thickening the filling of cream pies? ›
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.
For the same consistency as drinking milk, mix ½ cup Evaporated Milk and ½ cup water to make 1 cup of regular drinking milk. How can I use Evaporated Milk for extra richness and creaminess in my recipes?
What happens if you use evaporated milk instead of milk? ›
But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.
What to use if you don't have milk? ›
Milk in most recipes hydrates the dry ingredients and adds flavor, and there are plenty of substitutes that can do just that without compromising the final result.
- Half and half. ...
- Heavy cream. ...
- Nondairy milks, like soy and almond. ...
- Sour cream. ...
- Yogurt. ...
- Evaporated milk. ...
- Canned coconut milk. ...
- Water.
Adding too much moisture to your cake, like milk, buttermilk, or oil, can cause it to fall apart. There won't be a proper balance between the wet and dry ingredients. This will cause the structure to not be able to stay together because there is too much moisture in the batter.
Why is my pumpkin pie soggy? ›
It's an easy pitfall because fruit releases a lot of liquid when it bakes. Thickeners you mix into the filling, like cornstarch, soak up a lot of the liquid, but sometimes not all of it. Plus, as it bakes, the crust itself releases moisture in the form of steam. Often, blind-baking solves this problem.
How do you fix runny pumpkin pie after baking? ›
But if you bake your pie and it's STILL runny try letting it cool down (if you haven't yet) and it will likely thicken as it cools, put it back in the oven again to activate the thickener or drain off some of the liquid off and then put it back in the oven.
How does milk affect a pie crust? ›
Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.
