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Pumpkin Pie with real whipped cream instead of half & half or evaparated milk

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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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    1. 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.

      1. I'll certainly be happy to do the quality control tasting! But I might suggest regular organic cream instead of the heavy stuff.

        1. 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.

          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.

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            1. re: Querencia

              The cooked taste of evaporated milk is evident when drunk straight, but not when used in cooking. This blend of milk and whipping cream (half and half?) should give something with a similar consistency.