Which pumpkin pie recipe? Help me decide

[Anonymous]

Every year I go back and forth. Follow the Libby recipe and use evaporated milk, or use a recipe that uses cream and regular milk? What say you, DCUM?

[Anonymous]

Use whatever you have on hand. Pumpkin pie is pumpkin pie.

[Anonymous]

I have all the ingredients for either approach. I don’t know why I struggle with this every year.

[Anonymous]

I do Libby’s.

[Anonymous]

The only time I use evaporated milk is to make pumpkin pie using the libby's recipe. So if I don't use the evap milk for the pies, it will just sit in the cupboard until I decide to throw it away months from now.
Therefore my vote is if you have the evap milk on hand, use it for the recipe that calls for it.

[Anonymous]

Use the Libby’s recipe

[Anonymous]

I used Libby’s, taking into account the pp who said I’d never use the evaporated milk otherwise. Excellent point. Baking away now. Thanks everyone!

[Anonymous]

I use the Festal recipe, double it for two big pies, top off the 12 oz can of evap with 1/2 1/2 to make two cups.

[Anonymous]

Libby’s. I whip the fresh cream to go on top.

[Anonymous]

It doesn’t matter. The best pumpkin pie I’ve ever had was maybe two degrees better than the worst I’ve ever had. It’s pumpkin pie.

[Anonymous]

Anonymous wrote:The only time I use evaporated milk is to make pumpkin pie using the libby's recipe. So if I don't use the evap milk for the pies, it will just sit in the cupboard until I decide to throw it away months from now.
Therefore my vote is if you have the evap milk on hand, use it for the recipe that calls for it.

Evaporated milk makes the best hot cocoa

[Anonymous]

Just bake it low and slow so it doesn’t curdle it’ll be fine

[Anonymous]

I like Pumpkin pie with coconut milk.

[Anonymous]

Anonymous wrote:I like Pumpkin pie with coconut milk.

Please let your guests know! Many are sensitive or allergic to tree nuts.

[Anonymous]

Coconut is classified as a fruit, not as a tree nut.