What can be substituted for evaporated milk in pumpkin pie?

For a similar flavor and consistency:

* Whole milk + 1/4 cup heavy cream: This combination provides a richness similar to evaporated milk. You can use either 1 cup whole milk + 1/4 cup heavy cream or 1 1/4 cup whole milk.

* Heavy cream: If you want a richer pie, you can use all heavy cream (1 1/4 cup). It will be a bit more decadent!

* Half and half: While not as rich as heavy cream or evaporated milk, half and half will give you a good texture and flavor. You'll need 1 1/4 cups for the recipe.

For a different flavor profile:

* Pumpkin puree: Using an additional 1/2 cup of pumpkin puree will enhance the pumpkin flavor and give a richer, more intense pie. You'll want to reduce the amount of spices in the recipe slightly.

* Coconut milk: This gives the pie a slightly sweet and nutty flavor. Use full-fat canned coconut milk (1 1/4 cup).

* Almond milk: This is a good option for dairy-free pumpkin pie. You can use full-fat unsweetened almond milk (1 1/4 cup).

Important Note: When substituting, you may need to adjust the amount of sweetener in the recipe. Taste the filling before baking and add more sugar if needed.

No matter what you choose, remember that experimenting is key! Enjoy your delicious pumpkin pie! 🥧