I like to browse through all different kinds of recipes online to see if any unique recipes stand out that I can experiment with and ‘wow’ our guests, that’s how I found a great pumpkin custard recipe that I modified a couple of years ago and made it a bit more potent with brandy (snicker!)…and how I was able to find a really good crème brûlée recipe last year – a chocolate one for my chocolate loving friends. As I was browsing recipes today, I was looking at a Handprint Pumpkin Pie recipe that I thought would be fun for my Little Princess to add her little ‘flair’ to the pumpkin pie this year…I was a little taken aback that the recipe for the actual pumpkin pie called for sweetened condensed milk…huh? In all the years I’ve been making pumpkin pie, I have always seen the recipe using evaporated milk…sweetened condensed milk I use for my hand-made chocolates each year, not for pumpkin pie! I would think that the sweetened condensed milk would make for a sickly sweet heavy pumpkin pie, as opposed to the fairly light pie that you get from evaporated milk…
I thought maybe it was a typo or a simple mistake, so I did a Google search on ‘sweetened condensed milk in pumpkin pie’…to my amazement, there are a ton of posted recipes for pumpkin pie using sweetened condensed milk…color me surprised!! I don’t know, maybe I’ve been living in a cave all these years – I’d love to hear from others out there that enjoy cooking/baking during the Thanksgiving holiday, and how many of you use the recipe using sweetened condensed milk in your pumpkin pie vs. evaporated milk.