Photo: Jennifer Causey; Styling: Claire Spollen
October 17, 2013

No one can argue that this beloved pumpkin dessert is an absolute must at any Halloween or Thanksgiving festivity. Here's what to do if your last-minute decision to make this holiday pie recipe is perceivably ruined because you're short on evaporated milk. 

You can substitute 1 ½ cups of cream or half and half (or a combination of the two) for the evaporated milk. You can also use milk (any kind from whole to skim); when doing so, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.

 

If you need a dairy-free or lactose-free option, you could use one of the lactose-free milks or vanilla almond milk in place of the evaporated milk, but again, add 1 tablespoon cornstarch. You'll also need to cut back a little on the sugar in the recipe because vanilla almond milk and some of the lactose-free milks are sweeter than evaporated milk.

For more information on substitutions, see our guide to Ingredient Substitutions.

Recipe: Classic Pumpkin Pie

 

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