Sure. A lot of quiche recipes specify heavy cream.

I've made pumpkin pie using eggnog (cut back on the added sugar.)

Thanks, I was pretty sure I could replace it, but wanted to check with some experts.

laceyvail, I always replace the evaporated milk in pumpkin pie with heavy cream. My pumpkin pies get rave reviews ;0)

• 2 cups strained and mashed pumpkin (use cheese pumpkins for the best results, 12" diameter)
• 1/4 cup maple syrup
• 1/4 cup dark brown sugar
• 1 egg beaten well
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1-1/2 cups whole milk or 1 cup whole milk and 1/2 cup cream
• 1 9" diameter deep pie crust per pie

Cut pumpkin in half (12" diameter) place inverted over a cookie sheet or
large bowl. Heat in oven at 325 degrees or microwave on high until top
starts to collapse (skin will turn dark brown) or steam in lobster pot.
Scrape out pulp and strain well. Allow to dry and cool before using! The
drier the pulp the firmer the pie. A good quality food processor can be
used to really mash the pulp into a smooth mixture otherwise chop and
mash the pulp by hand.

Mix syrup, sugar, egg, cinnamon and ginger together. Slowly add milk and
blend well. Add pumpkin mixture and blend well. While the mixture is
blending, sprinkle some cinnamon on the pie crust and let it bake in the
oven for 5 to 10 minutes. Fill the pie shell to capacity and then bake
at 325 degrees in 9" pie crust until firm, about 1 hour. Check to make
sure the pie shell does not overcook. Cool on racks for 1 hour and then
refrigerate. Pumpkin pie is best when refrigerated overnight and served
cool.

A regular 12" diameter pumpkin will yield 3 pies, a 12" diameter cheese
pumpkin will yield 2 pies. Serve with fresh whipped cream!

Ricky, I was looking at your recipe in a thread from a previous year. What is a cheese pumpkin? Or, that is, where does one find that which Google shows? We sometimes get a mixed display, but never any identifiers as to type. Are all the squat beige ones cheese pumpkins? I have an orange pumpkin, not smooth skinned, which seems nice, and I could use it if cheese isn't gettable, but I'd love to try it as written...

A confession here. I have ALWAYS used butternut squash in my "pumpkin" pie.

Can I replace the evaporated milk with heavy cream?

Maybe, maybe not

I tried that once and the filling was terribly thick, much too thick, and not very appetizing after it was baked

I read that Libby's has a new recipe on their "pumpkin"

Hmmm. My recipe calls for some milk as well and 3 or 4 eggs (I'm upstairs, the recipe is downstairs and I'm not running down to check.) I could always add a little more milk if it seems to thick.

Thanks, Ricky. I don't know if I can find one, but I do want to make your pie. Last year I went fluffy custard. This year I want to try pumpkiny and one egg. :)

I use cream and not evaporated milk. I'm not a fan of it and think the recipe came about because the evaporated milk was easier to keep perhaps than cream.

I use evaporated milk, but my recipe is old and the size of the can has changed. Until fairly recently (to me that means maybe this century, maybe earlier!) a can was 13 ounces. Now it's 12. I add an ounce of whole milk.

I also use evaporated milk, but if I don't have I'll use cream or half and half, it all works for me.

Laceyvail, I just made a couple of butternut squash pies, I managed to harvest 72 of them this year and I've been storing them, freezing them, baking them, roasting them. And today I made pie from them. I gave both pies away, but my Mother got one and said it was the best pumpkin pie I'd made yet, LOL.

Libby's says that their canned pumpkin is a Dickinson gourd, which is the same species as butternut, so that's close enough for me!

https://www.huffpost.com/entry/canned-pumpkin-pie-filling_n_5941122

Annie