When it comes to making the perfect pumpkin pie for the holidays, many home bakers debate whether evaporated milk or condensed milk works better. Both can produce a creamy, custardy filling, but they have slightly different properties that affect texture and flavor. This article examines the pros and cons of using evaporated versus condensed milk in pumpkin pie filling to help you determine which is the better choice for your ideal pie.
What is evaporated milk?
Evaporated milk is fresh milk that has had about 60% of its water content removed through gentle heating. It is sometimes called unsweetened condensed milk. Once the water has evaporated, the remaining milk is vacuum-sealed in cans and sterilized through heat. The end result is a thick, creamy product with a slightly caramelized flavor due to the heating process. When the can is opened, evaporated milk has a similar consistency to heavy cream.
Evaporated milk contains about 6-8g of fat per 100g compared to 3-4g per 100g in regular milk. Since water is removed, it also has higher levels of protein, calcium, potassium and vitamin B2 than regular milk. These nutrients are concentrated in the smaller remaining volume of higher fat milk.
In pumpkin pie filling, the higher fat and protein content of evaporated milk helps it blend smoothly into the pumpkin puree. The thick, velvety texture creates a rich mouthfeel and dessert-like quality. The caramel notes pair well with pumpkin pie spice flavors too.
What is condensed milk?
Sweetened condensed milk starts by undergoing the same evaporation process as evaporated milk to remove about 60% of the water. Sugar is then added – about 40-45% of the total product. The mixture is heated so the sugar fully dissolves, creating a very thick, sweet syrup. It is then sterilized and canned similarly to evaporated milk.
Condensed milk has a thick, pudding-like consistency. It is extremely high in sugar at around 50g per 100g condensed milk. The sugar prevents unwanted bacterial growth by creating an environment with very low water activity. This gives condensed milk a long shelf life and allows it to keep for months unopened.
In desserts, the high sugar content helps inhibit water crystallization. This results in a smooth, creamy texture. The sweet flavor balances tart fruits and bitter ingredients like cocoa powder. In pumpkin pie, condensed milk gives the filling a notably sweeter taste compared to using evaporated milk.
Nutritional comparison
Evaporated and condensed milk have significantly different nutritional profiles. Here is a comparison of the main nutrients in a 100g serving of each:
| Nutrient | Evaporated milk | Condensed milk |
|---|---|---|
| Calories | 195 | 321 |
| Fat | 7.6g | 9.3g |
| Saturated fat | 4.9g | 5.7g |
| Protein | 9.2g | 8.7g |
| Carbohydrates | 11.3g | 53.5g |
| Sugars | 11.3g | 53.5g |
| Calcium | 355mg | 462mg |
Condensed milk is significantly higher in sugar and calories compared to evaporated milk. Just 1/4 cup of condensed milk contains over 50g of added sugar. Evaporated milk gets a small amount of natural sugar from the lactose in the milk, but does not contain any added sweeteners. For pumpkin pie filling, evaporated milk is the much healthier choice.
Taste and texture
In terms of taste and texture, both evaporated and condensed milk can produce excellent results in pumpkin pie. Here is a comparison:
Sweetness
Condensed milk adds significant sweetness to pumpkin pie filling. For very sweet pie lovers, this can make an ideal dessert. However, those who prefer a more subtly spiced pie may find condensed milk makes the filling cloyingly sweet. There is no need to reduce the amount of sugar in the rest of the recipe when using condensed milk.
Evaporated milk has a lightly sweet, creamy flavor that highlights pumpkin spices. The filling will not be nearly as sweet using evaporated milk compared to condensed. More sugar may be added to reach the desired level of sweetness.
Texture
Both evaporated and condensed milk help create a lush, velvety texture in pumpkin pie filling. The viscosity and fat content allow the milk to bind with the pumpkin puree. This prevents the filling from becoming watery or separating during baking.
Some find pies made with condensed milk have a more dense, rich fudgy texture approaching a cheesecake. Evaporated milk produces a silkier, lighter texture closer to a traditional custard pie. Those who prefer a fluffier pie might opt for evaporated milk.
Flavor
Since condensed milk is pre-sweetened, it does not provide much flavor other than adding sweetness. Evaporated milk has a light cooked milk flavor with caramel notes that complement pumpkin pie spices. To some, evaporated milk makes the pumpkin taste more prominent compared to using condensed milk.
Those who find pumpkin pie filling can sometimes taste overly eggy may prefer the flavor of condensed milk. It is able to mask egg flavors more thoroughly compared to evaporated milk.
Easy substitute
In a pinch, condensed and evaporated milk can be swapped for each other in pumpkin pie filling. However, the final texture and taste may be different than intended depending on the original recipe.
To substitute condensed milk, use the same volume of evaporated milk and add sugar to taste. Start with 1/4 cup sugar for every 1 cup evaporated milk. Mix the sugar and milk together thoroughly before adding to the filling.
To substitute evaporated milk, use the same volume of condensed milk and reduce any other sugar in the recipe by about 1/3. For example, if the recipe calls for 1 cup evaporated milk and 1/2 cup sugar, use 1 cup condensed milk and reduce the sugar to 1/3 cup.
Tips for making the perfect pumpkin pie
Here are some tips to ensure your pumpkin pie has an ideal filling texture and flavor no matter whether you use evaporated or condensed milk:
- Be sure to thoroughly puree the pumpkin so there are zero lumps or stringy pieces. Pass the puree through a fine mesh strainer for very smooth filling.
- Mix the filling gently once the eggs are added to avoid overworking the custard. This prevents the filling from becoming dense and tough.
- Bake the pie at a high temperature for 15 minutes to help set the custard, then reduce heat for even cooking. Watch carefully to prevent burnt edges.
- Allow the pie to fully chill for at least 4 hours in the fridge before slicing for clean cutting and stability.
- Store any leftovers in the fridge, not at room temperature. Consume within 3-4 days.
Conclusion
Ultimately, the choice between evaporated milk versus condensed milk comes down to personal preference. Those who enjoy an ultra-silky, moderately sweet pumpkin pie may find evaporated milk the better choice. For a lush, decadently sweet filling, condensed milk is ideal.
Keep in mind the significant difference in calories and added sugar content when choosing between the two options. Condensed milk packs over 50g of sugar per cup, while evaporated milk contains just a bit of natural milk sugars. Make sure to adjust any other sweetener in the recipe accordingly.
With a high quality pumpkin puree, fresh eggs and spices, both evaporated and condensed milk can produce phenomenal pumpkin pie. Experiment with each option to find your perfect holiday pie tradition.