"Joelle" > wrote in message
...
> I've always made pie with evaporated milk but I see the condensed milk
has a
> recipe for pumpkin pie - with no added sugar. Is there any difference in
the
> taste?

There are differences. It's fun to vary your pumpkin pie recipe. I've made
it with condensed milk, evaporated milk, heavy cream and combinations of the
three. I really like my pumpkin pie with some blackstrap molasses added. I
couldn't give you a recipe, I always just eyeball the combination of fluids
and sugars to the consistency that I feel matches the evaporated milk/sugar
combination of the base recipe. I've tried whipping the cream and folding
it into the other pie ingredients. That didn't make much difference. It
just cooks down anyway. Pumpkin pie is always an experiment for me. I wish
I had written down what I did for some of the really good ones, though.

-Matt