The ingredients in evaporated milk are milk, dipotassium phosphate, carrageenan, and vitamin D3. I know that carrageenan is a thickener, but I've never even heard of dipotassium phosphate. But evaporated milk is a kitchen staple so I've always had a couple of cans in my cupboard. Well, almost always.
A few years ago I was going to make pumpkin pie from a fresh pumpkin, but didn't have a can of evaporated milk. I used fresh goat milk instead, reducing the amount a bit since fresh pumpkin has more liquid than canned pumpkin. It worked fine.
|Photo by Mary Woollard, used with permission|
This blogger at Mama's Weeds used 3/4 cup heavy cream instead of the can of evaporated milk. She added an extra egg to help the pie set up.
Someone at My Recipes suggested using regular milk plus 1 Tablespoon of cornstarch to firm up the pie.
The Healthy Home Economist uses coconut milk instead of evaporated milk.
GourmetSleuth says that for 1 cup of evaporated milk, you can substitute 1 cup half-and-half, 1 cup heavy cream OR 1 cup whole milk.
The Anytime Gourmet suggested using 1 1/2 cups of heavy cream, or a combination of 1 cup cream and 1/2 cup milk as a substitute for a 20-ounce can of evaporated milk.
I had half-and-half on hand, so I used 1 cup of the half-and-half and 1/2 cup of whole milk. I could have used half-and-half for the entire amount, but I wanted to save the other cup in the carton for broccoli and cheddar soup later in the week.
Our pies were super-creamy and rich. Delicious! We'll be eating rich, creamy pumpkin pies from now on whether or not I have a can of evaporated milk.
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a