Jack Miller

Yes, you can make pumpkin pie with whole milk, and it turns out wonderfully creamy and rich.   Whole milk is actually one of the best substitutes if you don’t have evaporated milk on hand.   It gives the custard a smooth texture and a lovely, velvety body that everyone will love.   But there … Read more

You can make pumpkin pie without cloves, and it will still taste delicious.   Cloves are a traditional spice in pumpkin pie, but they’re not mandatory for a flavorful result.   If you’ve been wondering whether you can make pumpkin pie without cloves, the answer is a resounding yes.   You can make pumpkin pie … Read more

Yes, you can make pumpkin pie with squash, and it turns out delicious every single time.   In fact, many of the canned “pumpkin” purees you buy at the grocery store are actually made from squash varieties like butternut, Hubbard, or Boston marrow.   So if you’ve been asking yourself whether you can make pumpkin … Read more

Yes, you can make pumpkin pie with regular milk, and it turns out creamy and delicious.   Regular milk works as a perfect substitute for evaporated milk in most pumpkin pie recipes.   It’s a common question because many traditional recipes call for evaporated milk, but you don’t always have it on hand.   The … Read more

Yes, you can make pumpkin pie with green pumpkins, and it actually turns out delicious when you handle a few things the right way.   Green pumpkins are simply unripe pumpkins, so they haven’t developed the deep orange color or the sweet, dense flesh we usually associate with pie filling.   That doesn’t mean they’re … Read more