Next, while many pumpkin pie recipes call for evaporated milk or heavy cream, I kept the sweetened condensed milk from my childhood for nostalgia’s sake (but also cut back the sugar a bit), added more spice, fresh ginger, and an extra egg yolk for creaminess. And finally, cooking the...
The secret is Eagle Brand Condensed Milk!My only problem is that we have a 6-quart freezer (1 1/2 gallons), and most of the recipes are 5 cups, 2 quarts, etc., so you have to multiply the ingredients to get 6-quarts. There are a number of recipes I can't wait to try!!On ...