Pumpkin pie ingredient substitutions

One Response for "Pumpkin pie ingredient substitutions"

1. chefpaulette January 18th, 2008 at 4:13 pm

   There is quite a difference between the two milks. Evaporated milk is whole or skim milk with half the water removed from it. Condensed milk has 50 percent sugar and 50 percent evaporated milk. If your recipe calls for evaporated milk you cannot use condensed milk. Although they are both evaporated milk, one has a great deal of sugar in it. You can opt to omit the sugar from your recipe - but taste the filling and feel free to adjust to taste. I also found this recipe using condensed milk and adjusted it to my liking. Here is the recipe:

   Pumpkin Pie Filling

   Ingredients
   2 cups canned pumpkin
   2 large eggs
   1 (14 oz can sweetened condensed milk)
   1 1/2 tsp cinnamon
   1/2 tsp ground ginger
   1/2 tsp nutmeg
   pinch ground cloves
   1/2 tsp salt

   Method
   Mix all of the ingredients together in a mixing bowl. Place in the crust and bake at 425 for 15 minutes. Lower oven temperature to 350 degrees and continue baking an additional 30-40 minutes.

   Adapted from: Betterbudgeting.com

   If you have any other questions please feel free to contact Chefsline at 1-800-977-1224.