Yes, you can use condensed milk in pumpkin pie.
Canned pumpkin is the most common ingredient for making pumpkin pie. The problem with this recipe is that any canned pumpkin has a lot of water in it and will dilute your filling. This can make it look like too much liquid in your pie, but it still tastes great.
So what do you do? You need to use evaporated milk instead of regular milk, which is naturally low-moisture and won’t dilute your filling as much as canned pumpkin. You also want to use evaporated milk with added sugar to control how sweet your pie gets after it’s baked.
You can use condensed milk in pumpkin pie, but it will change the consistency of the filling. The condensed milk will make the filling very thick and creamy. The canned pumpkin has already been cooked, so it won’t take much time to get your pie in the oven or on top of your stove. You can add other ingredients like spices, sugar, cream cheese, or even chocolate chips if you want!
What happens if I use condensed milk instead of evaporated milk?
Condensed milk is the same thing as evaporated milk. It’s just a concentrated sweetener made from milk by removing some of the water. Condensed milk is usually made with about 90 percent or more water removed to be used for baking and cooking.
If you’re looking for a substitute for evaporated milk, you might be able to find one that contains less water and is already sweetened. But be sure to read the label because some condensed milk is made with added sugar and won’t work in recipes that call for evaporated milk.
The sugar in evaporated milk is much less than in condensed milk. So if you use condensed milk instead of evaporated milk, you will have to reduce the amount of sugar in your recipe. For example:
If you want to make a cake with 1 cup of flour and 1/2 teaspoon of baking powder, and 1/4 cup of butter but only have a can of evaporated milk and no condensed milk, you would need to add 1 teaspoon of baking powder and 2 tablespoons of butter.
What can you use in pumpkin pie instead of evaporated milk?
You can use canned pumpkin or make your own by following this recipe from Cook’s Illustrated. You’ll need a can of regular pumpkin puree, giving you about 2 cups of pureed pumpkin. Then, use half the sugar in the original recipe (2 tablespoons), 1/4 cup agave nectar, 2 tablespoons cornstarch, and 1/2 teaspoon cinnamon. Blend until smooth and pour into a greased 9-inch pie plate at room temperature. Bake at 375 degrees F for 40 minutes or until lightly browned around the edges and bubbly on top. Serve warm with whipped cream or vanilla ice cream if desired.
1. Use pumpkin puree instead of evaporated milk in pumpkin pie.
2. You can use cooked ground or whole wheat flour in place of the evaporated milk in your pumpkin pie recipe.
3. You can substitute brown sugar for white sugar and use extra egg yolk for more richness in your pumpkin pie recipe.
Can I use sweetened condensed milk instead of evaporated?
Yes, most recipes can use sweetened condensed milk instead of evaporated milk.
To make it work, you’ll need to reduce the amount of sugar in your recipe by half. For example, if you’re using 1 cup of evaporated milk and 1 cup of sweetened milk, use only 1/2 cup of evaporated milk and 1/2 cup of sweetened milk.
You can also add a little more liquid to your recipe to compensate for the loss in sweetness. For example, if you want to cut the amount of sugar by half and add another cup of liquid to bring your total up to 2 cups, then you’d use 2 cups evaporated milk and 2 cups sweetened condensed milk.
Pumpkin pie is one of the most popular pies in the world. It’s made with a combination of canned pumpkin, spices, and milk. The texture can range from gooey to thick and creamy.
Pumpkin pie is a seasonal favorite in the fall and winter months. In some parts of the United States, pumpkin pie is a traditional Thanksgiving dessert served alongside other holiday favorites such as pumpkin bread, cranberry sauce, and sweet potatoes.
