Evaporated milk is vital for pumpkin pie, as it enhances the fat content and thickens the mixture, providing a rich texture and flavor essential for this classic dessert.
If evaporated milk isn't available, heavy cream can serve as an excellent substitute due to its high fat content, maintaining the desired creaminess without making the pie soggy.
Using half-and-half instead of evaporated milk is possible, but the lower fat content means you must add a thickening agent to achieve the same mouthfeel.
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