[Sca-cooks] OOP - Pumpkin pie question

[Sue Clemenger]

When I was growing up, we usually used cream (ooooh, the good old 
days!).  Dunno if it would count as a regional thing (I grew up in MT, 
but the folks were from CT), or just the milky-liquid-of-opportunity (we 
got raw milk from the neighbors ;o)....well, from the neighbors' cows, 
to be accurate! <g>)
Now when I make pumpkin pie or (more often) pumpkin custard (don't care 
much for pie crust, anyways), I usually try to use fat free evaporated 
milk--get some of the rich flavor, but without the fat.  (old 
weight-watchers trick).
--maire

Daniel Myers wrote:

> Howdy,
> 
> After coming across a different pumpkin pie recipe than the one I'm used 
> to, I started wondering if it was a regional variation thing... so 
> here's the question:  When you make pumpkin pie, do you use evaporated 
> milk, sweetened-condensed milk, or something else?
> 
> - Doc (who grew up in northern Ohio/Indiana with pies made with 
> evaporated milk)
> 
>