Pumpin pie question....

15 years ago

I'm, wanting to make pump pies, ususally use the canned milk, question is, can I make it with just regular milk instead, will it be too thin? Don't want to go out in wind and cold for one can of milk!~

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Comments (11)

sheilajoyce_gw
15 years ago
Might have to change ingredient quantity like increase eggs. Look up some alternate recipes using milk and see what they do with the egg quantity.
glenda_al
15 years ago
Evaporated milk is normal milk in which the water content has been reduced and canned after that.

If you don't have evaporated milk, you can substitute 1 cup evaporated milk with:

2 1/4 cups whole milk, gently simmered until it is reduced to 1 cup

1 cup half and half

1 cup light table cream

1 cup light whipping cream

1 cup heavy whipping cream

If it a sweet dish, consider 1 cup condensed milk and reduce sugar.
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I'd suggest you look for a recipe that meets your needs rather than altering the recipe you have already used. There are all kinds of sweet pastry recipes (aka Pate Sucree) using both white and brown sugar, which have a texture more like crisp cookies. And there are recipes that incorporate yogurt, Greek yogurt or yogurt cheese (which is yogurt that has been drained of the whey for a certain amount of time to make it thicker), but are not necessarily considered sweet pastry. Many sweet pasty recipes also have an egg in them for additional structure from the egg protein. Brown sugar pastry is also much darker than using white sugar. Sugar wrecks gluten formation, and the addition of a lot of sugar can make the pastry somewhat "sandy" or "gritty". Adding a lot of sugar can make pastry nearly impossible to roll out. Pastry chefs consider sugar pastry or sweet crust (Pate Sucree) best used for tarts that do NOT contain a juicy filling because they absorb liquid into the crust quickly. Your filling may be too juicy. Maybe you would like this recipe made with wonton wrappers instead of pastry? Just a thought.... Check Martha Stewart recipes for starters, then go to the Food Network, and perhaps search for pastry for tarts. It's easier to find the wheel than to reinvent it, especially when it comes to pastry. Be sure to let us know how things turned out, and good luck on your quest. -Grainlady
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glenda_al
15 years ago
Evaporated milk recipe

Ingredients
1 1/2 cups warm water
1 cup powdered milk
2 tablespoons butter
Directions
1Mix powdered milk and warm water together.
2Add butter.
3In a small pan, heat mixture together.
4Beat well, cool, and store in the refrigerator
ruthieg__tx
15 years ago
I've made it with regular milk...It won't be quite as rich tasting but if I were you I would just put a little less than the recipe calls for.
Marigene
15 years ago
I would just add an extra egg if you use regular whole milk. I wouldn't use 2% or skim.
hayjud_mn
15 years ago
I have done like Ruthie.

My can of pumpkin gives use options:
evap milk or reg milk
brown sugar or white sugar

It will turn out just fine. I use ex-large eggs.
Chemocurl zn5b/6a Indiana
15 years ago
I always use just regular milk.

Instead of 12 OZ evaporated, I use 8-10 OZ of the regular.

I was usuing it OZ for oZ, but it took so long to back them, that I started decreasing the quantity. I make a mean pumpkin pie.

Sue
glenda_al
15 years ago
I like pumpkin pie, but PREFER sweet potato!
bigack
Original Author
15 years ago
Thanks everyone, pies are almost done and smellin' good~ !!
caroline94535
15 years ago
I've made pumpkin pies with heavy cream (!) instead of condensed milk.

Yummy in the tummy!
Chemocurl zn5b/6a Indiana
15 years ago
Thanks everyone, pies are almost done and smellin' good~ !!
So what did you use? I think using the regular milk is just as good as the canned and a whole lot cheaper.

Sue

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Pumpin pie question....

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sheilajoyce_gw

glenda_al

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Pumpin pie question....

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