If you want to substitute evaporated milk in pumpkin pie or simply looking for dairy-free alternatives, this guide will take you through several options as well as a do-it-yourself substitute for evaporated milk in baking!
💡 Expert Tip: The best substitute is cooking milk until it thickens, however, in this guide I will give you several other evaporaterd milk alternatives.
For the best taste and results, use milk with high fat content preferably with 3% fat.
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Place whole milk into a saucepan over medium heat and cook it until it is reduced by about 60%. This will take about 30-40 minutes.
Don't forget to stir the milk frequently to prevent it from burning. Also ensure that it remains at a simmer (with small bubbles).
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Once you reduce the amount, pour the milk over a sieve into an airtight container, and chill it in the fridge overnight to thicken.
Once thickened to the desired consistency, use it as a 1:1 substitute in your recipe!
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This is quick substitute for evaporated milk, adding a creamy and delicious texture to your holiday pie recipes, without compromising the nutritional benefits of fresh milk.