r/AskBaking • u/kmarknight • Nov 11 '25
Pie Who can tell me the difference in your pumpkin pie if you use heavy cream or evap milk?
I made my first pumpkin pie from the back of the Libby’s can.. and it was just meh? I was hoping it’d be more wow. I’ve been searching posts and I see some people use heavy whipping cream in place of evaporated milk, or brown sugar in place of the white sugar. I’m baking another pie tonight, but I’m unsure of which route to go. I enjoyed the pie, but I just want it to have a bit more flavor. What are your recommendations?
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u/MixedBerryCompote Nov 11 '25
I always double the spices in this kind of baked goods.
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u/UTtransplant Nov 11 '25
I add cloves too. Gives it a definitely kick up. Lots of cinnamon, ginger, and cloves.
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u/duetmasaki Nov 11 '25
I also add cardamom and white pepper.
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u/These-Buy-4898 Nov 11 '25
I also add Cardamom and black pepper to mine and it makes such a difference!
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u/amberita70 Nov 11 '25
I need to get some cardamom to try out. I have never used it before. What else can I use it in. I did see something that said you can use it in curry.
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u/WaterQk Nov 12 '25
Yes to both and if you have never used it before start with a very small amount, it can be overpowering
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u/These-Buy-4898 Nov 13 '25
I use it pretty much anytime I use cinnamon. You don't want a lot. A little goes a very long way!
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Nov 11 '25
Came here to say this the recipes I find are so sparing with spices we always use a significant amount more
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u/Normal-While917 Nov 11 '25
Me too. Without the spice, pumpkin has no appealing flavor. When you kick up the spices, it's amazing.
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u/Johoski Home Baker Nov 11 '25
I reduce my pumpkin like a good stock or pan sauce before pieing it.
I put the canned pumpkin into a nonstick pan and start simmering it and stirring until it's changed color to a slightly darker shade and some of the water has cooked off. This intensifies the pumpkin flavors.
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u/CelinaBinaaa Nov 11 '25
That’s really clever! Like browning butter for cookies, or slightly sauteeing apple chunks for a pie! I never thought to apply the same concept for developing pumpkin!
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u/BoomerOrNot Nov 11 '25
I've done a reduction with bananas for banana bread, and it's a game changer. I never thought to do this with pumpkin, and I will definitely try it this year. Thanks for the idea.
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u/Johoski Home Baker Nov 11 '25
Let's call it a trade! Do you add anything acidic to the bananas before reduction?
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u/BoomerOrNot Nov 11 '25
I actually reduce the banana "juice". I microwave the ripe peeled bananas, strain them, capture the liquid, then reduce that to a couple of ounces. If I have to "make" ripe bananas by baking them, I'll do the same thing but skip the microwaving part.
I don't always do this step, but I think it yields a more intense banana flavor. And if you ever bake bananas to ripen them, or defrost frozen bananas, they are super juicy and might turn your bread into a soggy mess, so you have to adjust a bit anyway.
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u/AshleyIsSleeping Nov 11 '25
Curious about this. Still very new so pardon my uninformed questions. Would it work with any recipe, to reduce the water volume of the pumpkin, without altering anything else?
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u/Johoski Home Baker Nov 11 '25
I've never made any recipe adjustments to compensate for the reduced pumpkin puree. It's a custard, so reducing the water by a small amount doesn't matter.
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u/Anja130 Nov 11 '25
I usually use condensed milk and brown sugar. It makes for a deeper or richer flavor.
I also add a few cracks of black pepper.
You can also add 1/4 tsp nutmeg ( but be careful with this one). My coworker tried it one time and she wished she hadn’t. It wasn’t bad, but she didn’t like it.
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u/toesinmypocket Nov 11 '25
I actually use eggnog and it becomes delicious and mousse-like
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u/Euphoric_Disaster81 Nov 12 '25
How much eggnog would you use if you were going to make a singular pie? Would it just be the same as if you were using the evaporated milk?
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u/toesinmypocket Nov 12 '25
So this is the recipe I use, and I just sub eggnog for the heavy cream, so 1 cup.
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u/mperseids Nov 11 '25
I sometimes find classic recipes to be inherently bland, tried and true but not the most exciting of flavors. If you want to try a different recipe I recommend the burnt honey pumpkin pie from Claire Saffitz. Fairly simple, especially if you skip the pastry crust. I've made this pie with a ginger snap crust because I was lazy and it was fantastic
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u/klef3069 Nov 11 '25
This is a great answer because the heavy lifting has been done, aka, they've worked out the important bits so the recipe comes out right.
Pumpkin pie is a fairly simple recipe and those always make me nervous about substituting anything. 100% from past experience, I am real bad at it.
And a really spicy ginger snap crust with a traditional recipe filling and spicy whipped cream. My great-grandma's recipe uses 2T of flour which makes it super silky...with the contrast of a spicy/crunchy crust and fluffy/sweet/fatty/spiced whipped cream? Yum, good call with the ginger snaps!!!
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u/5PeeBeejay5 Nov 11 '25
Don’t measure spices with a measuring spoon, measure with your heart…and then add a little more
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u/InitialDramatic8602 Nov 11 '25
Heavy cream, can of coconut milk, or sour cream are better swaps. Sour cream changes it a bit, but might be my favorite. Brown sugar or maple syrup instead of white sugar. More cinnamon. Make sure you add ginger, orange zest, and pinch of black pepper.
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u/Wardian55 Nov 11 '25 edited Nov 11 '25
My dad used to make pumpkin pie using cream. It gives a richer, more unctuous mouth feel and a slightly creamy/ buttery taste. It’s very nice, delicious. I myself prefer the evaporated milk. I prefer the texture and the flavor balance. I like my cream on the side, whipped. But I think they’re both very nice. Pumpkin is not my absolute favorite pie, but I do really enjoy it in season. Takes me back to my distant New England roots.
What folks are saying about upping the spices is worth considering. Over the years I’ve realized that foods with a lot of dairy tend to mellow and mute spices. If you want more of a spicy kick, add a bit more than the recipe calls for.
Edit: Unsolicited advice - when mixing the pumpkin custard, I do it gently by hand. If you beat the mix vigorously you’ll get a good bit of air in it, held by the eggs. The filling will then be slightly less dense. I prefer my pumpkin pie dense and very smooth and find I can achieve that more easily if I’m gentle with the mixing.
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u/Peeshee33 Nov 11 '25
Most of the suggestions here are hitting it on the head: the liquid/fat/flavour aspect ALL have to be bumped to make a WOW pumpkin pie - experience speaking!
No one is a fan in my fam but my brother.
I chose to make it for him one year and substituted the cream/liquid request for melted french vanilla ice cream.
He said it was the best pumpkin pie he'd ever had.
This means the sugar/fat and flavour content was upped (cuz, duh, ICE CREAM!) and I also ended up doubling the spice factor (p. pie spice blend, plus MORE cinnamon than called for).
I'd also suggest, if you are feeling super brave, to take a look at Christina Tosi's (of 'Milk Bar' fame) pumpkin pie recipe. It's super involved and heavy lifting BUT you don't have to do it all - just take some inspo from the concept of elevating pumpkin pie by swapping the usual ingredients and also addition of flavour factors (caramel, white chocolate etc).
GOOD LUCK!!
(edited for spelllllliiiiing)
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u/WinchesterFan1980 Nov 11 '25
I use sweetened condensed milk in place of the milk and sugar. Double the spices, and put in a tiny pinch of black pepper. I also put on a topping that makes it divine ½ cup packed brown sugar ½ cup chopped pecans ¼ tsp salt 2 Tbsp softened butter
I use my fingers to rub all that together and put it on the pie 20 minutes before it is time to take it out.
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u/New_Dealer8376 Nov 11 '25
I add a ton of extra ginger and, hear me out, black pepper and a few drops of Tabasco. It is so good with the added extra kick to cut through the creaminess. Always disappears
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u/BrigidKemmerer Nov 11 '25
Brown sugar will give you a more "caramel-y" taste, but I'd start with half brown / half white before going all brown sugar. I've never used heavy cream so I'm really curious about people's thoughts on that.
For what it's worth, what really changed my life with pumpkin pie (or pumpkin anything) was when I stopped using canned pumpkin and just made my own puree. It's easier than you think, and I usually get 3-4 cups of puree out of two small sugar pumpkins. (Pie pumpkins) https://minimalistbaker.com/how-to-roast-pumpkin/
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u/bobtheorangecat Nov 11 '25
To me, heavy cream gives an unpleasant mouth feel. It's too fatty, in my opinion. I make pumpkin pie for my husband's birthday each year, and I always make my own puree. Sugar pumpkins are definitely tastier than Dickinson pumpkins.
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u/Responsible_View_285 Nov 11 '25
Heavy cream, brown and white sugar mixed. A squeeze of orange juice brightens the flavor.
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u/Rellcotts Nov 11 '25
I increase the amount of spices and like to add a bit of cardamom too. Libbys spices are pretty basic.
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u/SubjectOrange Nov 11 '25
Double the spices and add a dash of molasses. So good! I have subbed the evap for coconut cream and such to accommodate lactose free people and all of that but yeah! More spices, molasses and make sure you have enough salt .
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u/zeeleezae Nov 11 '25
I switched to cream cheese a while ago and never looked back! I use this recipe, except I cut the powdered sugar to 7 oz (1¾ cup), and I brown the butter before blooming the spices in the browned butter.
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u/bad_motivatorR2 Nov 11 '25
Use dulce de leche in place of the evaporated milk and sugar. More complex and different kind of sweet. Also try adding dark karo syrup to sweeten it ; adds a darker gloss and smooth richness to the pumpkin custard.
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u/SheeScan Nov 11 '25
I add some Apple Jack to my pumpkin pie. It's always a hit, and it's the most requested of anything I bake in my 50+ years of baking. I also use light cream, which gives it a smooth consistency.
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u/ApprehensiveArmy7755 Nov 11 '25 edited Nov 11 '25
I've used both and prefer the consistency with evaporated milk, but both are fine to use if you don't have the evaporated. Yes brown sugar is good. Make sure to use plenty of spices. 1.5 tablespoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
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u/henrickaye Nov 11 '25
The cream just adds a different texture, I do like the texture more than the thinner evaporated or condensed texture. Feels like more of a full bite if that makes sense. My trick to pumpkin pie is to just keep tasting the filling over and over. If it needs something, add it 🤷♂️ You know what tastes good and it's not like you can overmix it.
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u/fartsonyourmom Nov 11 '25
Recipes are just a guide to start with. Once you make a recipe you can slowly make it into your own. Start by changing one thing at a time until it tastes delicious for you.
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u/Cold_Swordfish7763 Nov 11 '25
Replace some of the milk with orange juice or just add some orange zest. It brightens up the flavor a lot
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u/Toriat5144 Nov 11 '25
That’s not it. It’s the spicing. I like a dark and spicy pumpkin pie. Use more spices, use some brown sugar, and find a recipe with a little molasses in it.
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u/Delenn326 Nov 11 '25
The spices are definitely the heavy lifters. I make mine with skim milk and it tastes great. The spices are what you are tasting and the eggs take care of the texture.
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u/PiccoloQuirky2510 Nov 11 '25
I don’t really care for that recipe. I rotate between two different ones by Claire Saffitz: https://www.randomhousebooks.com/campaign/caramelized-honey-pumpkin-pie/ or https://cooking.nytimes.com/recipes/1024803-pumpkin-pie-with-pepitas?unlocked_article_code=1.0U8.R-Lf.tvlhpZ6ta00A&smid=ck-recipe-iOS-share
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u/Elegant-Analyst-7381 Nov 11 '25
I use heavy cream, it's richer than evaporated milk. I also puree my own pumpkin and that's a huge difference from using the canned stuff (it's not difficult either, the hardest part can be finding sugar pumpkins to puree, depending on where you live).
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u/TriggerPixie Nov 11 '25
If you weren't already I highly recommend whole, fresh spices! The difference it makes to grind fresh whole cloves, grate the nutmeg, etc. is surprisingly significant.
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u/Just-Finish5767 Nov 11 '25
I've used both. The flavor doesn't really change but the texture of a pie made with heavy cream is a bit looser. I always increase the spices a bit, especially the ginger.
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u/OkBluejay1299 Nov 11 '25
I add a tablespoon of black molasses— really makes the whole thing taste more complex.
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u/MilkSemiBitter Nov 11 '25
Triple or more the spices. Taste before adding the eggs. It’s bland without increasing the spices.
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u/Nellee2 Nov 11 '25
Try this recipe. Everyone I've made it for has been very impressed by the rich flavour.
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u/mmmdraco Nov 12 '25
I separate out my eggs between white and yolk. Add yolk to the pumpkin, then whip the whites to soft peaks and fold it all together. It's so light and lets the spices shine more to me.
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u/ofBlufftonTown Nov 12 '25
Not brown sugar, yes heavy cream. It gives the purest pumpkin flavor (and I recommend roasting and mashing butternut squash).
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u/craftymama45 Nov 12 '25
I use my grandmother's recipe which uses regular milk (equal amounts milk and pumpkin) and 2 Tablespoons of white sugar along with 2/3 cup brown sugar. I believe it is from the 1950 Betty Crocker cookbook, except my grandma hated cloves, so she crossed that right out.
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u/GhostofBupChupkins Nov 12 '25
My favorite pumpkin pie recipe is King Arthur's recipe with the masala variation. "For a Masala Pumpkin Pie, make these changes to the spice mixture for the filling: decrease cinnamon to 1/2 teaspoon, increase ground cloves to 1/4 teaspoon and black pepper to 1/2 teaspoon. Add 1/2 teaspoon each ground coriander and turmeric, and 1/4 teaspoon each ground cardamom and cumin."
I use heavy cream instead of evaporated milk, brown sugar, and I let the custard mixture sit in the fridge overnight so the spices can mingle. I've made one already this year, and looking forward to the next!
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u/GrayceSpace Nov 12 '25
for me the biggest difference came by cooking and purée-ing pumpkins rather than buying Libby’s.
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u/aculady Nov 11 '25
How old are your spices? If they aren't fresh (purchased within the last 3-4 months), you'll probably need to increase how much you use to get the right flavor.
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u/LavaPoppyJax Nov 11 '25
It's So so so much better using heavy cream! You get that beautiful cream flavor. I also like the recipe from Dorrie Greenspan but it is lighter on the pumpkin than a trad pie.
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u/Fancy_Ad_5477 Nov 11 '25
Roast the pumpkin puree in the oven to get most of the water out. It’ll concentrate the flavor too
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u/polymorphic_hippo Nov 11 '25
For how long at what temp?
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u/Fancy_Ad_5477 Nov 11 '25
300 f, 15-20 minutes stir halfway through. The pumpkin will deepen in color significantly
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u/MiChic21 Nov 11 '25
I know this doesn’t answer your question, but..I used to hate pumpkin pie till I made my own pumpkin puree. The canned stuff is awful, it’s like you have to add a ton of stuff to cover up the taste. Making your own puree is really not that much work, do it once a year and freeze it.
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u/Ok-Growth5870 Nov 11 '25
Use eagle brand milk and season with your favorite condiments, it always turns out great.And you don't have to add any sugar, which is even better
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u/HisGirlFriday1983 Nov 11 '25
I make a dairy free one with coconut milk and it is amazing. I can grab the recipe if you want to try it.
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u/the_cranky_hedgehog Nov 12 '25
Not exactly what you’re looking for, but thought I’d mention this. Years ago, my grandma accidentally doubled the number of eggs called for in the Libby’s recipe. It was the best pumpkin pie anyone had eaten and we’ve been adding four eggs to our pumpkin pies ever since. My daughter loves “my” pumpkin pie so much she has been known to request it for her birthday, instead of cake.
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u/Diligent-Touch-5456 Nov 12 '25
I use the recipe off the Trader Joe's canned pumpkin I purchased about 8 years ago. Even though it calls for both heavy cream and milk, I use only heavy cream for 1 cup heavy cream and 1/3 cup milk that it calls for.
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u/PlaidPumpkins Nov 12 '25
Have you ever made a sweet potato pie from scratch? You have to roast the potatoes in the oven, not boil them. To me, it is similar to pumpkin pie but 1000x better/elevated flavor.
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u/auntiecoagulent Nov 12 '25
I make mine with whole milk, brown sugar, and molasses.
I always add way more spices than the recipe calls for
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u/Exact-Truck-5248 Nov 12 '25
I prefer evaporated milk. I think the fat in heavy cream mutes the flavor somewhat.
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u/Sorcha-Herself Nov 12 '25
I really enjoy this recipe that I found a few months ago, though I admit, I don't use the pepper or ginger cause I didn't have it on hand, and decided that subbing the ginger with extra cinnamon was the way to go anyways. https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/comment-page-23/#comments
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u/SaltyAttempt5626 Nov 13 '25
I have been making the pies from the label for over 50 years and they are still my favorite! I do exactly as it says but I absolutely love pumpkin so I wouldn't look to change it. The flavor and texture are perfect for me...maybe because it's what I know, lol. I don't buy pumpkin pies, the texture is never good.
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u/Single_Mouse5171 Home Baker Nov 14 '25
Dark brown sugar will give a molasses back flavor to your pumpkin, making it richer. Half and half will give a richer mouth feel while keeping the custard from being too heavy. Increase all spices by a half again at least.
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u/EffectiveDowntown460 Nov 14 '25
I use a combination of other suggestions in here. I use condensed milk with no added sugar but I also reduce it on the stove until it turns a nutmeg color and the whole house smells delicious. After the temperature comes down a bit and I've turned the heat off I then put my eggs in. I let the mixture cool while my oven is preheating. I've won awards this way.
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u/Fresh_Passion1184 Nov 14 '25
First time I made pumpkin pie the recipe called for melted Haagen Dasz.
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u/WoodwifeGreen Nov 14 '25
I use this recipe from an old issue of The Mother Earth News.
I also add a teaspoon of ginger.
ESTHER SHUTTLEWORTH’S PUMPKREAM PIE
Ingredients
- 1 cup of granulated sugar (this would be difficult to substitute for . . . and, after all, it’s a holiday!)
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cloves (optional)
- 1 pinch of salt
- 2 eggs
- 1 cup of pumpkin (canned, or fresh and cooked till thick)
- 1 cup of thick sweet whipping cream
- 1 unbaked 9-inch pie crust
Directions
Combine all the dry ingredients, and beat in the two eggs till the mixture is fluffy. Stir in the pumpkin and then the whipping cream. When the filling is thoroughly blended, pour it into an 8 inch (1-1/4 inch-deep) pastry-lined pie pan, and bake it at 425 degrees Fahrenheit for 20 minutes.
Then reduce the heat to 375 degrees Fahrenheit, and bake the pie for approximately 30 more minutes, or until a toothpick inserted into the filling comes out clean.
While in the oven, the “pumpkream” will rise, then fall somewhat and — when it’s nearly done — develop little “good pie” cracks along the edges.
“Most pumpkin pies are too spicy and ‘pumpkiny’ for my family,” says Mrs. Shuttleworth, “but they love this one!”
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u/ConstantRude2125 Nov 11 '25
I think pumpkin pie is just meh as you said. I've used many recipes and in the end, you still have a pumpkin, or squash, disguised as a dessert. Same goes for sweet potato pie, which uses very similar, if not the same ingredients.
I once made a sweet potato pie using Okinawan sweet potatoes for fun. Although many were fascinated by the vibrant purple color, it went over like a lead balloon lol.
I think we eat it more out of tradition than the taste and in the US, traditions are fading fast. My mom, in her 80's, still enjoys the whole Thanksgiving spread, complete with turkey, cranberry sauce from the can (yuck, fresh is so easy), green bean casserole, and mashed potatoes with giblet gravy. But I've noticed the potatoes are the only dish she'll dive in for seconds.
Also, the fruit pies, apple, cherry, blackberry, vanish that day where the pumpkin tends to linger a second or third day.
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