Looking for great substitutes for evaporated milk in pumpkin pie? Look no further! Whether you forgot it at the store, need a non-dairy or vegan alternative, or just want to use something different, I have you covered!! If you thought evaporated milk was the only way to make pumpkin pie, you’re in for a big surprise! There are so many ways you can make pumpkin pie without evaporated milk!
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If you find yourself without evaporated milk while making your homemade pumpkin pie, RELAX!!! I know most traditional pumpkin pie recipes almost always include evaporated milk, but I have good news for ya!
Here are *TEN* replacements for evaporated milk so you can enjoy your amazing pumpkin pie in no time!! Hint: Substitute #1 is the ONLY way I make pumpkin pie now!! It’s so decadent and after making this delicious pumpkin pie, I will never make it with evaporated milk again!!
WHY DO YOU NEED EVAPORATED MILK IN PUMPKIN PIE?
Evaporated milk starts out as just regular milk. The milk is slowly heated so about 60% of the water content evaporates. By reducing the amount of water, the milk has a much more smooth, creamy texture…and that is what makes that creamy pumpkin pie everyone knows and loves!
Do you NEED evaporated milk to get that smooth, creamy texture?! Nope! read on!
10 SUBSTITUTES FOR EVAPORATED MILK IN PUMPKIN PIE
1. Heavy Cream
Heavy cream is the perfect substitute for evaporated milk in pumpkin pie. In fact, this is the only way I make my pumpkin pie now! The creamy texture and richness of this pie cannot be beaten! It’s literally the perfect pumpkin pie!
In my recipe, I also add cornstarch to get the perfect texture.
How to Substitute: Substitute 1 cup of heavy cream + (2 tbsp cornstarch-optional) for 1 12 oz. can of evaporated milk. Or follow my recipe here: Easy Pumpkin Pie Without Evaporated Milk.
2. Half and Half
Half and half is also a good alternative to evaporated milk in pumpkin pie. The texture is not QUITE as rich and luscious as using heavy cream, but it still works! You can also use a combination of heavy cream and half and half!
Add a little cornstarch to your half and half to thicken up the filling so it sets nicely.
How to Substitute: Substitute 1 1/2 cups of half and half + (3 tbsp cornstarch-optional) for 1 12 oz. can of evaporated milk.
3. Regular Milk
Whole milk, low-fat milk, and skim milk can all be used as substitutes for evaporated milk in pumpkin pie. However, remember how evaporated milk has a lot less water than regular milk? That means if you just use milk on its own, that creamy texture will be sacrificed.
In order to combat this, simply mix 3-4 tbsp of cornstarch in with the milk!
Just a tip–whole milk is HIGHLY recommended over low-fat or skim milk.
How to Substitute: Substitute 1 1/2 cups of milk + 3-4 tbsp cornstarch for 1 12 oz. can of evaporated milk.
4. Plant-Based Milk
Plant-based and non-dairy milk such as almond milk, soy milk, and oat milk are all great vegan options in place of evaporated milk in pumpkin pie. Again, just like with dairy milk, you are going to want to add cornstarch to your liquid to keep that nice texture in your pumpkin pie.
How to Substitute: Substitute 1 1/2 cups of plant-based or non-dairy milk + 3 tbsp cornstarch for 1 12 oz. can of evaporated milk.
5. Coconut Milk
Full-fat canned coconut milk is also a great sub for evaporated milk in pumpkin pie. Full-fat coconut milk contains about 50% water, which is a bit more than evaporated milk, so although optional, add a little cornstarch to keep a nice texture. You can follow this recipe: Dairy-Free Pumpkin Pie.
How to Substitute: Substitute 1 cup of full-fat canned coconut milk + (optional: 1 tbsp cornstarch) for 1 12 oz. can of evaporated milk.
Buttermilk adds a nice tang and richness to pumpkin pie! Buttermilk has a low-fat content, so for best results, you’ll need to add some butter to get the richness of pumpkin pie. You can follow this recipe: Buttermilk Pumpkin Pie.
How to Substitute: Substitute 3/4 cup of buttermilk + 1 stick of butter for 1 12 oz. can of evaporated milk. Grab the Buttermilk Pumpkin Pie recipe here!
7. Sweetened Condensed Milk
Sweetened Condensed Milk is also fantastic in pumpkin pie!!! It makes a rich, sweet, silky pie! Since it’s super sweet as is, make sure you leave out any added sugar in your recipe!
How to Substitute: Substitute 1 14oz. can of sweetened condensed milk for 1 12 oz. can of evaporated milk. Or follow this recipe here: Pumpkin Pie with Sweetened Condensed Milk.
8. Powdered Milk
Powdered milk is a super easy replacement for evaporated milk if you have it on hand! With powdered milk, you can control the exact amount of water in your milk to get a thick consistency. When using it as a sub for evaporated milk, simply add less water!
How to Substitute: Mix 1 1/2 cups of warm water with 1 cup of powdered milk for 1 12oz. can of evaporated milk.
9. Pudding/No Bake Option
If you just want to scrap the traditional pumpkin pie, you can make this amazing dessert instead! A graham cracker crust is layered with a sweet cream cheese/whipped cream layer, then topped with an amazing pumpkin filling made with pumpkin puree and vanilla pudding….and NO evaporated milk!!
How to Substitute: Make this recipe – Double Layer Pumpkin Pie.
10. DIY Evaporated Milk
No evaporated milk?! Make your own! It’s SO easy! Remember, evaporated milk is just regular milk that’s been slowly heated so the water in the milk evaporates. Easy breezy!
Follow this recipe to make your own evaporated milk: How to Make Evaporated Milk.
How to Substitute: Make your own evaporated milk from regular whole milk. Then, just use as much as your recipe calls for (1:1 substitution).
FREQUENTLY ASKED QUESTIONS
Evaporated milk starts out as just regular milk. The milk is slowly heated so 60% of the water content evaporates. By reducing the amount of water, the milk has a much more smooth, creamy texture…and that is what makes that creamy pumpkin pie everyone knows and loves!
The canned evaporated milk you find at the grocery store also goes through a heat sterilization process in order make it shelf-stable.
Plant-based and non-dairy milk such as almond milk, soy milk, and oat milk are all great vegan options to replace evaporated milk in pumpkin pie.
You will need to add some cornstarch to the milk to thicken it and get that nice, creamy texture in your pie.
Heavy cream is an excellent alternative to condensed milk in pumpkin pie. To get the thick, creamy texture, you will have to add some cornstarch to the cream. Also, adding more sugar or sweetener to your pie will make up for the extra sweetness in the condensed milk.
Heavy cream is the only way I make pumpkin pie now! The texture is so much richer and more delicious! Try my recipe for Easy Pumpkin Pie Without Evaporated Milk. You won’t be sorry!
How Long Does Pumpkin Pie Last in the Fridge?
TWO AMAZING PUMPKIN PIE RECIPES
Recipe 1: The Best Pumpkin Pie Recipe
This is my go-to pumpkin pie recipe….and it DOESN’T use evaporated milk! Pumpkin is combined with brown sugar, a homemade pumpkin pie spice, and HEAVY CREAM to give it this amazing creamy consistency! The best part is–it’s SUPER EASY TO MAKE!
Recipe 2: No Bake Double Layer Pumpkin Pie
If you want a twist on the classic pumpkin pie recipe, make this!!!! A graham cracker crust is layered with a sweet cream cheese/whipped cream layer, then topped with an amazing pumpkin filling made with pumpkin puree and vanilla pudding. It’s to DIE for and my kid’s favorite pumpkin “pie!”