Okay, here’s my story about making a pumpkin pie without evaporated milk, written in a conversational blog style:
So, I had a hankering for pumpkin pie the other day. I dug out my go-to recipe, the one my grandma always used, but uh oh, I was missing a key ingredient: evaporated milk. No way was I gonna run to the store just for that. I figured, there’s gotta be a workaround, right?
I started poking around online, and yeah, there are a bunch of recipes out there that skip the evaporated milk. Seemed simple enough. They mostly just used regular milk instead. I had a carton of whole milk in the fridge, so I thought, “Why not? Let’s give it a shot!”

My Experiment Begins
First, I grabbed a can of pumpkin puree. I usually buy the store-bought stuff because, let’s be honest, making it from scratch is a whole ordeal. Plus, the canned stuff is pretty darn good these days. I scooped that orange goodness into a big bowl.
Next up, the milk. I measured out the amount the recipe called for, but instead of evaporated, I poured in my trusty whole milk. It looked a bit thinner than what I was used to seeing in the bowl, but I pressed on. I figured the extra water content might just make the pie a little softer. We’ll see.
Then came the sugar. This recipe called for a good two cups of white sugar, which, I gotta say, felt like a lot. But hey, pumpkin pie is supposed to be a treat, right? In it went.
After that, I added the usual suspects: eggs, cinnamon, ginger, nutmeg, and a pinch of salt. I whisked everything together until it was nice and smooth. The mixture was definitely runnier than usual, but the color and smell were spot on. So far, so good.
I poured the filling into an unbaked pie crust. You can use a store-bought crust or make your own. I’m not judging. Then, into the oven it went. I baked it for the same amount of time as my usual recipe. I peeked through the oven door every now and then, watching it like a hawk.
The Result
When the timer went off, I pulled out the pie. It looked… well, it looked like a pumpkin pie! The edges were golden brown, and the center was set, with just a little jiggle. I let it cool completely on a wire rack, which was torture, let me tell you.
Finally, the moment of truth. I sliced into the pie and took a bite. And you know what? It was delicious! The texture was a little softer, maybe a tad more custardy than usual, but the flavor was all there. That classic pumpkin spice goodness, just like Grandma used to make.
So, there you have it. My successful experiment in making pumpkin pie without evaporated milk. I’m definitely adding this to my recipe box. It’s a great option if you’re ever in a pinch or just want to try something a little different. I’m really proud of myself, and I am so glad to share this good news with you guys!

- Takeaways:
- Using whole milk works just fine as a substitute.
- The pie might be a bit softer, but still delicious.
- Don’t be afraid to experiment in the kitchen!
Hope you enjoyed my little baking adventure. Until next time, happy cooking!
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