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!
From decadent desserts to savory soups, evaporated milk is the key to adding a creamy and delicious texture without compromising the nutritional benefits of fresh milk. But in case you miss it on your grocery list, or need a quick substitute for evaporated milk in pumpkin pie to accommodate a dairy intolerance or allergy during the holiday season, no worries, keep on reading!

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What is evaporated milk?
Evaporated milk is a canned, fresh cow's milk product in which approximately 60% of the water has been removed or "evaporated." After the evaporation process, the fresh milk is thicker and creamier. Often on grocery store shelves and in pantries, it is shelf-stable and you only need to refrigerate it once opened.
It is said that the origin of evaporated milk goes back to the year 1885, when milk needed to be preserved for trans-Atlantic voyages. Since it did not need to be refrigerated like regular fresh milk, it was an excellent substitute for families who did not have access to home refrigeration.
Also called "unsweetened condensed milk" in some places, evaporated milk is sometimes confused with condensed milk.
Evaporated milk vs. Condensed milk
Condensed milk is another canned milk that is very similar to evaporated milk. In a nutshell, evaporated milk is unsweetened, and condensed milk is not. Because of its similarity, you may also find evaporated milk labeled or known as "unsweetened condensed milk." 56% of the sweetened condensed milk can is actually sugar, the rest is technically evaporated milk.
It isn't uncommon to confuse the two or think they can easily be substitutes for one another. After all, both serve as thickeners in recipes, adding more body and flavor. However, some differences between the two can make a notable change in your recipe and the way that it tastes.
Evaporated milk and condensed milk are both made by reducing the water content of milk. However, the difference is that evaporated milk does not contain sugar, whereas condensed milk does. While you can use the two interchangeably when it comes to texture, one is notably sweeter than the other.
For the above reason, it is much more common to use evaporated milk in place of condensed milk versus the other way around (since you can add the sugar directly or via another sweet ingredient in the recipe).
How do I use evaporated milk?
You can use evaporated milk in several sweet and savory recipes where you need to thicken or add more body to a liquid or sauce. You'll often see it listed as an ingredient for soup, macaroni and cheese, mashed potatoes or Thanksgiving favorite´s pumpkin pie. Sometimes it is used to make whipped cream too. You can also use it in place of regular milk or cream in coffee or tea.
You can use evaporated milk as a condensed milk substitute in desserts to reduce the level of sweetness. For example, you could use evaporated milk versus condensed milk in pumpkin pie since canned pumpkin puree already adds some sweetness.
What can I use as a substitute for evaporated milk?
So you've missed the evaporated milk on your grocery store list and don't have time to return to the store. Or maybe, you have a dairy allergy or lactose intolerance. Thankfully, you don't have to scrap that recipe that calls for evaporated milk. There are plenty of substitutes for evaporated milk that you can use, including other dairy products and even non-dairy options.
But hang tight! Not just any milk substitute will do. Like any ingredient alternative, when looking for a suitable substitute for evaporated milk, you'll want to consider the recipe you're making, the taste and texture you plan to achieve, and any dietary restrictions or needs you may have.
For example, someone with a nut allergy will not want to use almond or cashew milk. Someone with a dairy intolerance or allergy will want to be careful with soy milk, as it can also trigger allergies. If you're making a creamy macaroni and cheese, you may not want to add coconut milk. Or, if you want a replacement for evaporated in pumpkin pie, since baking is science, you will have to be ever more careful with your choice.
Below there are several acceptable replacements for evaporated milk that you can consider in your next recipe. They will also go great in your holiday pumpkin pie!
1. Regular Milk
So how to substitute evaporated milk for regular milk? You can easily use regular milk to make your very own substitute for evaporated milk at home. Essentially all you need to do is cook the milk long enough for 60% of the water to evaporate. However, regular milk on its own without water reduction would compromise the creamy texture that evaporated milk would otherwise provide.
While any kind of cow's milk is acceptable, I recommend a high-fat content whole milk to keep a similar texture and consistency. Low-fat and skim milk will not have the same thickness as evaporated milk. At the bottom of this guide, I include my simple recipe for making creamy evaporated milk at home that is just as good as what you'll get in the can!
Once you cook="evaporate" 60% of the water out of the milk, you can use it 1:1 in recipes.
2. Half-and-Half
Half-and-half is an equal mixture of milk and cream, giving it a high-fat content and a thick consistency resembling evaporated milk. Because of its high-fat content, it will also add a richer flavor to the dish you make. However, it does not contain as much protein as evaporated milk does.
To use half-and-half as a substitute for evaporated milk, simply make an easy 1:1 exchange.
3. Heavy Cream
Because of its rich taste (thanks to its high-fat content), heavy cream is used more as a substitute in soups and creams. You can also easily make a pumpkin pie with heavy cream instead of evaporated milk to add to its decadence, check my pumpkin custard pie! If you are watching your calories, be aware that heavy cream has very high fat and calorie content, but then who counts it over the holidays?!
Heavy cream has a consistency that is about as thick as evaporated milk making it an easy 1:1 substitute for evaporated milk.
4. Powdered Milk
If you have powdered milk at home or in your nearest grocery store, it is an excellent substitute for evaporated milk. In fact, it may be one of the best substitutes. To use powdered milk, rehydrate it with an equal amount of hot water until it reaches the desired consistency. The closer you get to evaporated milk's thickness, the better. Next, add a small amount of butter to increase the fat content.
After rehydrating and adding some butter, use the exact amount that you would have used with the evaporated milk 1:1.
5. Soy Milk
If you're looking for a non-dairy substitute for evaporated milk, soy milk is your best choice. With a texture similar to regular milk, soy milk has a similar nutritional value to evaporated milk. The taste is a bit different but unnoticeable once used in your recipe.
As a plant-based product, it is an excellent substitution option for vegans. However, it is not suitable for those with soy allergies. To use soy as a substitute, follow the do-it-yourself recipe at the bottom of this guide and replace the whole milk with soy milk.
Many bakers will say that soy milk is the best non dairy substitute for evaporated milk in pumpkin pie and can be used 1:1.
6. Oat Milk
Another dairy alternative is oat milk, which you can buy in a store or make at home. If purchased in a store, you will want to ensure it is unsweetened oat milk, as several varieties of oat milk have added sweeteners. Or, you can easily make your own at home by blending a cup of oats and water (which you may need to increase depending on how much evaporated milk you need). However, the consistency will be thinner than evaporated milk, so you will need to thicken it before use by either heating or whipping it.
Once oat milk is thickened slightly, you can use it 1:1 in recipes.
7. Nut Milk
Nut milk, such as cashew or almond milk, is a popular dairy-free and healthy substitute for evaporated milk. As a plant-based product, it is also a suitable vegan substitution option. With a neutral taste, it works well in most dishes without altering its taste. However, some nut milk can have added sugar, so you will want to opt for the unsweetened versions for the closest alternative to evaporated milk.
You can also make your own sugar-free cashew milk at home by blending one portion of pre-soaked cashews (pre-soaked overnight), half a portion of maple syrup, ⅛ teaspoon of sea salt, half a portion of almond milk, and a teaspoon of vanilla extract until smooth, and then simmering and stirring it over medium heat. However, if you have a nut allergy, avoid using cashew or almond milk as a substitute for evaporated milk.
Use nut milk to substitute evaporated milk in 1:1.
8. Coconut Milk
Full-fat coconut milk is a great dairy-free, nutrient-packed option to substitute evaporated milk and it is unsweetened. However, canned coconut milk tends to have a distinct and noticeable flavor, so you will only want to use it in recipes where the coconut flavor complements what you are making.
You can make an easy 1:1 substitute in your recipes between evaporated milk and coconut milk.
9. Rice Milk
Rice milk is a plant-based alternative to evaporated milk that you can buy or make at home with soaked milk and water. However, it doesn't have the same amount of fat as fresh milk, but you can still use it in many baking recipes with no problem. Since rice milk does have a looser consistency, you may need to add a thickener (corn starch) to achieve a similar texture as evaporated milk. Rice milk is a perfect substitute for those who have an allergy to cow's milk or soy milk.
After slightly thickening rice milk, feel free to use it 1:1.
10. Hemp Milk
While not as popular as the other substitutes for evaporated milk, hemp milk is an excellent, creamy plant-based alternative. It is also a great source of omega-3 fatty acids. However, hemp milk does have a slightly sweeter taste, so it is better to use in desserts and pastries that call for evaporated milk.
For example, it would make an excellent substitute for evaporated milk in pumpkin pie! However, since hemp milk is more watery, you will likely need to use a thickener to achieve a thicker consistency. It is also important to note that while hemp milk is made from the hemp plant, it does not contain any THC.
After slightly thickening hemp milk, feel free to use it 1:1.
11. Sweetened Condensed Milk
If you accidentally picked up the wrong can at the grocery store or if it's the only thing you happen to have on hand, sweetened condensed milk could still possibly do the trick. Essentially just evaporated milk with added sugar, sweetened condensed milk would make a delicious substitute for evaporated milk in your classic pumpkin pie and other sweet desserts. Check out my Pumpkin pie with evaporated milk recipe!
However, since sweetened condensed milk adds extra sweetness to your recipe, I suggest omitting any added sugar in your recipe to achieve a similar outcome (unless you have a super sweet tooth)!
Sweetened condensed milk can be used 1:1 substitution for evaporated milk but be very careful with sugar! In most cases, you will have to omit sugar entirely from the recipe as sweetened condensed milk already has the sugar in it (56% of the can is actually sugar, the rest is technically evaporated milk). If looking to learn more about sweetened condensed milk, check out my substitute for condensed milk article.
The best homemade evaporated milk substitute recipe
Did you know that you can make your own evaporated milk at home? Evaporated milk is easily made by using heat to reduce the water in fresh milk. No need to head back out to the store for the canned version! Keep reading to learn how:
Ingredients
- Whole Milk: For the best taste and results, use milk with high fat content. I prefer to use milk with a 3% fat content in all of my recipes.
How to make evaporated milk at home?
When making DYI evaporated milk at home, the key is to keep an eye on the mixture. It is critical that you don't overheat and burn the milk. By carefully following the instructions below, you'll have your homemade substitute for evaporated milk in roughly an hour.
- Place 2 cups / 480g of whole milk into a saucepan over medium heat and cook it until it is reduced by about 60% so you should aim to have ¾ cup / 190g left at the end. This will take about 30-40 minutes
- Stir the milk frequently to prevent it from burning.
- Once you reduce the amount, pour the milk over a sieve into an airtight container.
- Chill the container in the fridge overnight to thicken.
- Once thickened to the desired consistency, use it as a 1:1 substitute in your recipe!
💡Top Tip: Investing in a high-quality pan used primarily for cooking your milk and cream (such as pastry cream) is a good idea to prevent burning.
Expert tips
- When considering substitutes for evaporated milk, always consider the taste, texture, and color you wish to achieve. Also, consider any dietary restrictions or preferences you may have.
- You will reduce the milk by 60% during the cooking process of making evaporated milk (so what you will have left is 40%), therefore if you need eg. 1 cup / 240 g of evaporated milk, then start with 2.5 cups / 600g of milk. 600g *40% =240g!
- Keep an eye on the mixture to ensure that it remains at a simmer (with small bubbles). While a high temperature is necessary to reduce the water, too much heat can cause it to burn.
- If any foam builds up by the end of the cooking time, discard it before placing it in the refrigerator.
- To add vanilla or cinnamon flavor to the evaporated milk, cook the vanilla bean or cinnamon sticks along with the milk.
- Using a high-quality pan when cooking will help to prevent the milk from burning.
Recipe FAQS
Unopened, evaporated milk can be stored at room temperature until it reaches the expiration date shown on the can (usually anywhere from 6-24 months). However, it needs to be refrigerated once opened and exposed to air. For the freshest results when reusing, store your opened evaporated milk in an airtight container in the refrigerator for up to three days.
Once opened, evaporated milk will only last up to five days. However, for the best quality, I don't recommend using it beyond three days.
You can freeze evaporated milk in an airtight container for 3-6 months. It is important to note that freezing causes the milk to separate after thawing, lowering its quality.
Evaporated milk is what gives pumpkin pie filling its smooth and creamy texture. When in the oven, the juices from your pumpkin puree can cause your pie to get runny. Evaporated milk acts as a thickener to eliminate the watery texture and keep you from having a soggy pastry! However, if evaporated milk is unavailable, I suggest either making homemade evaporated milk as stated in this recipe or using condensed milk and omitting the sugar.
While some bloggers advise against substituting sweetened condensed milk for evaporated milk in pumpkin pie, it is perfectly fine to do so. The sweetened condensed milk won't only add additional sweetness to the pie but will also make it creamier! Check out my Condensed milk Pumpkin Pie recipe, you will love it!
However, to avoid an overly sugary pie, make sure to pumpkin puree versus pumpkin filling (which is already full of added ingredients). I also suggest removing sugar that is called for in most pumpkin pie recipes to bring down the sweetness.
While yogurt is typically not recommended as a substitute for evaporated milk in most recipes, some have success with Greek yogurt as it also has a thick consistency, similar to evaporated milk. Like with any substitution, most probably will have to slightly reformulate the recipe.
Yes, almond milk is one of the types of nut milk perfectly acceptable to substitute for evaporated milk in pumpkin pie. It is also one of the healthier substitutes! You might want to use a tablespoon of corn starch to make sure that the filling won´t turn out too runny.
Yes, there are many! Plant-based and non-dairy milk such as almond or cashew milk, soy milk, and oat milk are all great vegan options to replace evaporated milk in pumpkin pie.
As a product that comes from fresh cow's milk, evaporated milk sold as-is provides the same nutrients such as protein, calcium, vitamin A, and vitamin D.
Although evaporated milk is a cow's milk product, not every cow's milk product works as a substitute. Since evaporated milk was originally made to serve as a replacement for fresh milk, only fresh milk products should replace it. Therefore, milk products such as yogurts, cheeses (such as cream cheese), or buttermilk are typically not suitable substitutes for evaporated milk, although you may see yogurt and buttermilk used as a substitute in specific recipes.
Conclusions
Evaporated milk is an essential staple in the kitchen to bring your desserts, soups, and side dishes to life. However, there are times when it may not be available or suitable to use. But that shouldn't stop you from making your favorite recipe! There are several dairy and non-dairy substitutes for evaporated milk that will give you the same, if not very similar, results.
By giving some thought to the taste, texture, and outcome you wish to achieve, you'll have no problem finding an easy substitute for evaporated milk in your kitchen or at the grocery store. And if all else fails, you now have exactly what you need to make your own creamy substitute at home!
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Substitute For Evaporated Milk
Ingredients
- 480 g (2 cups) Whole milk
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- Place 2 cups / 480g of whole milk into a saucepan over medium heat and cook it until it is reduced by about 60% so you should aim to have ¾ cup / 190g left at the end. This will take about 30-40 minutes
- Stir the mixture every now and then as you don´t want to burn the milk.
- At the end of the cooking time, run the reduced milk over a sieve.
- Chill it overnight in the fridge (min. 6hours) to achieve the desired thick consistency, after which you can use it at a 1:1 exchange in your recipe.
Notes
- While preparing the homemade evaporated milk recipe, make sure that the mixture is simmering (small bubbles). The milk should never boil (risk to burn), but also a high enough temp is crucial in order to reduce its volume.
- If there is any foam by the end of the cooking time, discard it before chilling the evaporated milk.
- You can easily flavor this evaporated milk recipe by cooking cinnamon sticks or vanilla bean with the milk.
- To avoid burning the milk, it is important to keep a good quality milk pan for cooking condensed milk or any other cream eg. pastry cream.
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