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    You are in: Home / Community Forums / Holidays & Entertaining / Pumpkin Pie: sweetened condensed VS. evaporated milk
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    Pumpkin Pie: sweetened condensed VS. evaporated milk
    Thu Nov 12, 2009 7:38 am
    Newbie "Fry Cook" Poster
    I love baking pumpkin pie from fresh pumpkins!

    Does it taste differently depending on whether you use sweetened condensed milk, evaporated milk, or some other kind of milk altogether? I want to avoid the strong "dairy" taste.
    Thu Nov 12, 2009 8:31 am Groupie
    I use evaporated milk and have never noticed a dairy taste ~ I use this recipe ~ Libby's Famous Pumpkin Pie
    Fri Nov 20, 2009 5:19 pm Groupie
    I use the Libby's Pumpkin Pie recipe with evaporated milk as posted above, and also this one which uses condensed milk:

    Perfect Pumpkin Pie

    We also love:

    Pumpkin Pie With Spiced Whipped Cream (with sour cream and condensed milk):

    ALL three are excellent, in my opinion! icon_biggrin.gif Becky
    Wed Nov 25, 2009 2:14 pm Groupie
    I've tried recipes with regular milk, evaporated milk, and sweetened condensed.

    The regular milk isn't as good, (still very tasty though) and probably has the dairy taste you're thinking of.

    My favorite turned out to be sweetened condensed milk. I ended up with a good consistency to my pie, and a hint of caramelly rich flavor. The flavor of a pie with both Sweetened Condensed milk and a little brown sugar is the best, IMO. But I like most pumpkins pies, and evaporated milk is what my mom uses, it just doesn't have quite the depth of flavor.

    This year, because of the price of the canned milk stuff, I'm trying one of the many sweetened condensed milk substitute recipes on the site. Lets see if it turns out as good.
    Fri Dec 04, 2009 6:18 am
    Semi-Experienced "Sous Chef" Poster
    I really really like it with sweetened condense milk! I just figured this out this year!
    Mon Dec 24, 2012 12:12 pm
    Newbie "Fry Cook" Poster
    Dear JoyceJoann Thank you for your great suggestion about which milk to use for pumpkin pie. I am roasting Butternut squash. It is my first pumpkin pie my father in law loves it and i really wanted it to be perfect as this is the only thing i'm bring to his bean soup xmas dinner. I searched all over the internet for solutions and your telling of your experiences with the three different milk is invaluable. has gave me peace of min
    karen <=_=>
    Marg (CaymanDesigns)
    Tue Jan 01, 2013 11:50 am Groupie
    I've made the Libby's pie for years and years...until I tried Easy Pumpkin Pie. Oh, wow!! Such a difference! Using the sweetened condensed milk results in a much smoother, richer pie with better flavor. Everyone I have served it to or I've talked into trying the recipe has been as amazed as I am at how much better it is. Now, anytime a pie calls for evaporated milk and sugar, I substitute sweetened condensed milk. It makes a much better chocolate cream, coconut cream and vanilla cream pie as well.
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