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Old 10-01-2012, 10:31 PM
 
3,735 posts, read 3,923,921 times
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Evaporated milk.
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Old 10-01-2012, 10:38 PM
 
3,740 posts, read 3,783,999 times
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HEAVY CREAM!!!!!! Evaporated milk recipes should be banished to hell. The only reason evaporated milk recipes have taken over is because 99% of people buy pumpkin from a can, and Libby's is owned by Nestle. Try making a pumpkin from a real sugar pumpkin and using real unprocessed ingredients.
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Old 10-02-2012, 06:04 AM
 
Location: The Conterminous United States
22,553 posts, read 47,241,467 times
Reputation: 13382
Quote:
Originally Posted by fibonacci View Post
HEAVY CREAM!!!!!! Evaporated milk recipes should be banished to hell. The only reason evaporated milk recipes have taken over is because 99% of people buy pumpkin from a can, and Libby's is owned by Nestle. Try making a pumpkin from a real sugar pumpkin and using real unprocessed ingredients.
Ah, the voice of reason. I couldn't believe how many people on this thread backed evaporated milk.
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Old 10-02-2012, 08:28 AM
 
28,430 posts, read 70,779,494 times
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Different products for different purposes!

Evaporated milk is milk that has been "cooked" (generally in a huge vat at relatively low temperatures AND reduced presussured) so that there is MORE milk solids / protein and LESS water. It adds body / texture to things that are supposed to be "custardy" and not 'watery' -- EXACTLY what you want / need for pumpkin pie, ESPECIALLY if the pumpkin is NOT from a can. It takes HOURS to cook down fresh pumpkins to "pie filling" consistency. I suppose if you have some CRAZY low temp stove so that the stuff would not scorch you could make 'evaporated milk' at home but honestly it is a good product that fills a very real purpose.

CREAM is the portion of liquid milk that is richest in BUTTERFAT. It cannot thicken pies / custards like evaporated milk can becuase it has a LOW percentage of PROTEIN (that is what literally allows milk to glue stuff together) and a HIGH percentage of FAT. It makes a great "addition" to sauces but it is NOT what you want to make pie filling!

BTW "sweetened condensed milk" generally has MORE fat than "evaporated milk" as well as sweetener. The fat often is NOT butterfat and the sweetener is often corn syrup. It is terrific to make stuff like caramel and other "sticky" candies / desserts but has no place in a traditional pumpkin pie...

Clear?


There is a whole fascinating history of early "food processors" making all sorts of disgusting sounding "concoctions" in the days before milk from the dairy was refrigerated -- Canned Milk History - Evaporated and Sweetened Condensed Milk
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Old 10-02-2012, 10:18 AM
 
Location: AZ
741 posts, read 1,386,517 times
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Thanks ^chet everett^ for the useful info!!

I wanted to mention that I ended up using 2 pumpkins, which is enough for 4 pies.. I changed the recipe around and only used 1 can of evaporated milk, 2 cups of brown sugar, 3 eggs, (forgot to add vanilla), 3 T of flour, salt, lots of pumpkin pie spices..the pies turned out perfect..

They cooked perfectly at 350 degrees for 1 hour..they did not brown but turned a nice color and were "set" and not runny or weird like the frozen ones I sometimes buy..

Thanks for all of the input everyone!
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Old 10-02-2012, 10:40 AM
 
Location: North Carolina
6,772 posts, read 11,867,673 times
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Hmm strange, I always use cream. I don't think I've ever used evaporated milk in pumpkin pie?! I did use melted vanilla Haagen Dazs ice cream tho once and it was delicious!
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Old 10-02-2012, 12:39 PM
 
Location: The Conterminous United States
22,553 posts, read 47,241,467 times
Reputation: 13382
Quote:
Originally Posted by chet everett View Post
Different products for different purposes!

Evaporated milk is milk that has been "cooked" (generally in a huge vat at relatively low temperatures AND reduced presussured) so that there is MORE milk solids / protein and LESS water. It adds body / texture to things that are supposed to be "custardy" and not 'watery' -- EXACTLY what you want / need for pumpkin pie, ESPECIALLY if the pumpkin is NOT from a can. It takes HOURS to cook down fresh pumpkins to "pie filling" consistency. I suppose if you have some CRAZY low temp stove so that the stuff would not scorch you could make 'evaporated milk' at home but honestly it is a good product that fills a very real purpose.

CREAM is the portion of liquid milk that is richest in BUTTERFAT. It cannot thicken pies / custards like evaporated milk can becuase it has a LOW percentage of PROTEIN (that is what literally allows milk to glue stuff together) and a HIGH percentage of FAT. It makes a great "addition" to sauces but it is NOT what you want to make pie filling!

BTW "sweetened condensed milk" generally has MORE fat than "evaporated milk" as well as sweetener. The fat often is NOT butterfat and the sweetener is often corn syrup. It is terrific to make stuff like caramel and other "sticky" candies / desserts but has no place in a traditional pumpkin pie...

Clear?

There is a whole fascinating history of early "food processors" making all sorts of disgusting sounding "concoctions" in the days before milk from the dairy was refrigerated -- Canned Milk History - Evaporated and Sweetened Condensed Milk
Various recipes using fresh pumpkin for pie but using cream and not evaporated milk.

Pumpkin Pie Recipe & Video - Joyofbaking.com *Tested Recipe*

Fresh Pumpkin Pie Recipe - Allrecipes.com

Fresh Pumpkin Pie II Recipe | Yummly

It does not take "hours" to cook down pumpkins for pie and it is done all the time.

Clear?
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