Pumpkin Pie with real whipped cream instead of half & half or evaparated milk
I have been making pumpkin pies for my family for over 25 years. I use Libbey's pumpkin pie mix. I have switched to graham cracket crust, I have my special ingredients and it is always a delight! I want to go to Trader Joe's and get organic heavy whipping cream and use it instead of evaparated milk?
If the the ingredient is 1 cup do I put in 1 cup of heavy cream?
Has anyone ever done this?
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You'll need to swap the dairy 1:1 to get the correct consistency but heavy cream will make for a very, very, very rich and heavy pie, esp if it's also topped with whipped cream.
I'll certainly be happy to do the quality control tasting! But I might suggest regular organic cream instead of the heavy stuff.
It's either heavy cream or whipping cream at TJ's, each cream has a different USDA dairy standard of fat content, heavy having a higher percentage than whipping. Whipping cream is more the consistency of evaporated milk, perfectly good for a substitute for evap 1:1.
I personally find canned evaporated milk so disgusting that I reject most pumpkin pie recipes. I found this one recently. Have not tried. Intend to. 1 1/4 cups canned pumpkin, 2/3 cup brown sugar, 1 1/4 tsp ginger, 1 tsp cinnamon, 1/4 tsp salt, 1/4 tsp cloves, 2 eggs, 2/3 cup milk, 1/2cup unwhipped whipping cream, 1/2 tsp vanilla. In saucepan put pumpkin, sugar, spices, and salt---cook & stir a couple of minutes to mix flavors.Cool. Beat eggs, milk, cream, and vanilla. Bake in half-baked pie shell x 50 minutes. Amount seems small to me---I would double it for a large full pie. But I Iove that it doesn't have the canned milk.