I think if you added regular milk to pumpkin, you would not achieve the desired texture. My guess it that it wouldn’t ‘set’ properly, giving it the firm texture you’d expect. Evaporated milk will be much thicker than regular milk, providing that rich, creamy texture without the unwanted water.
This was my first time ever making my own pumpkin pie, and I learned just how many things can go wrong.
I have never made — and seldom have I eaten — pumpkin pie. While I consider myself an avid home cook, Im also an impatient, anxious baker. The measuring, math, and precise nature of the activity just arent for me.
After messing up banana bread, pancakes, chocolate-chip cookies, and more goodies of the sort, I was curious to see what would happen if I slipped up while making this classic autumn dessert. So, I made eight mistakes with the pie (on purpose!) and kept track of the results.
For consistency, I used the same simple recipe, which I found on the back of a can of Libbys 100% Pure Pumpkin (the recipe is also available on the brands website), to make each batch. I chose to use Keeblers premade pie crusts ensuring the filling was the only part I was messing up.
From adding too much evaporated milk to trying to use pumpkin pie spice instead of the called-for combination of four separate spices, heres what happened to my pies. Advertisement
Forgetting the eggs altogether left me with a soupy pie.
I found out that the egg is really what binds the filling together and keeps it in place.
This batter held onto the consistency of the canned pumpkin for the most part and filled eight pie tins.
When my oven timer went off, my knife inserted in the center of the pies came out dripping with filling. I took two of the mini pies out and let the rest cook for another five minutes.
The first two were nearly impossible to cut in half and remove from the tins. It was like trying to cut through a bowl of melted ice cream. The pies that had cooked for an additional five minutes were easier to separate but still oozed with filling. Both had a thick layer of bright-orange skin on top.
The absence of egg didnt seem to affect the pies flavor at all; they were both still delicious and on-point in terms of spices. Instead, it just made for a runny texture that was more like pumpkin pie soup. Advertisement
Easy Pumpkin Pie Recipe
FAQ
Can I use milk instead of evaporated milk in pumpkin pie?
Is heavy cream or evaporated milk better for pumpkin pie?
What happens if I use regular milk instead of evaporated milk?
What happens if I put too much evaporated milk in my pumpkin pie?
Why do you use evaporated milk for pumpkin pie?
Why use evaporated milk for pumpkin pie? Evaporated milk is exactly what it sounds like. It’s milk that has gone through a cooking/evaporation process to remove about 60% of the water content. The result is creamier and thicker compared to regular whole milk, making it the perfect addition to pumpkin pie.
Does pumpkin pie taste like evaporated milk?
Surprisingly, it tastes like evaporated milk. So, your pumpkin pie’s flavor wouldn’t be so much of an issue with this milk. You may begin using this by simmering around 25 ounces of soy milk until it reduces to about 8 ounces. The reduced amount replaces 12 ounces of evaporated milk.
How do you make a pumpkin pie with evaporated milk?
Mix in the rest of the sugar / maple syrup. Add the eggs and vanilla, and whisk to mix well. Next, stir in the pumpkin, followed by the evaporated milk. Place all the ingredients in a jug or blender. Pulse a few times to get the ingredients mixed with each other, and not stuck on the wall.
Does evaporated milk make pumpkin pie filling thicker?
This makes it thicker and creamier than regular milk without adding extra fat. Evaporated milk makes for a creamy custard filling in a pumpkin pie. Is pumpkin pie filling the same as pumpkin puree?