I have 2 Pumpkin Pie Recipes and couldn't decide between them.
I have an old Comstock Pie Filling Recipe for Pumpkin Pie that calls for Sweetened Condensed Milk (and no added sugar). The Libby's Pumpkin Pie recipe calls for Evaporated Milk. (So, yes, I am using canned pumpkin, not fresh).
Since looking around on the web, I now notice that many just use heavy cream...so here is my poll question:
Which do you use in your Pumpkin Pie? And is there a specific reason you use one over the other?
I have an old Comstock Pie Filling Recipe for Pumpkin Pie that calls for Sweetened Condensed Milk (and no added sugar). The Libby's Pumpkin Pie recipe calls for Evaporated Milk. (So, yes, I am using canned pumpkin, not fresh).
Since looking around on the web, I now notice that many just use heavy cream...so here is my poll question:
Which do you use in your Pumpkin Pie? And is there a specific reason you use one over the other?