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