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pumpkin pie, can I use non-fat evaporated milk?

18 years ago

Hi, I am going to bake a pumpkin pie today using Libby's canned pumpkin and Libby's recipe. Can I use non-fat evaporated milk instead of regular evaporated milk? I've never made a pumpkin pie from scratch before, but there are tons of things I've tried for the first time with the help from you all on this board!!

Also, can I make little pies in my muffin pan or is that just silly?

Thanks a bunch!!

Jennifer

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Comments (6)

triciae
18 years ago
I always use the non-fat...works great, Jennifer.

I think mini-tart pans would work better than muffin pans for individual pies. The muffin pans are so deep it strikes me that they'd be hard to get out of the pans in one piece?

/tricia
jclepine
Original Author
18 years ago
Thanks Tricia!
I only have the one mini tart pan, but I was thinking of using muffin cups...I may try it just to know...
Yay, pie!!
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I'm sure you decided what to do hours ago, but for future reference. Have ya'll every heard of the Hillbilly Housewife? This recipe was on there. They try to make things super cheap so instead of the oil, I would use butter, but other than that it seems fine. Evaporated Milk: To make evaporated skim milk you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
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msazadi
18 years ago
Any recipe that takes some fat out will still be better than most boxed ones. Have fun! Maureen
lindac
18 years ago
Muffin cups will work fine....just be sure to chill the pie before trying to remove it from the muffin cups.
Were you coing to use a standard pastry crust in the muffin tins? Or crumb crust. I think it would work well with a ginger snap crust.
Linda C
Terrapots
18 years ago
I think I would use muffin liners with some kind of crumb crust to make them easier to remove. Sounds like a lot of work to make so many little crusts. Good for you for diving into baking a pie.
jclepine
Original Author
18 years ago
Ohhh, I was just going to use that crust from Ohiomom's cranberry-pear pie...it was so good!

Now I am thinking that ginger snap crust sounds too good to pass up!!

Alas, I'm just not that hungry today so I am going to make the pie tomorrow. Maybe that will give me time to find a good crust recipe and to chill it...mmm, I did go out and buy ground ginger for those gingerbread men last week...so I'm ready for trying a new crust!

Wheeeeeeeeee, this is fun!

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