Evaporated Milk Substitutes
Making pumpkin pie or fudge but out of evaporated milk? Learn how to boil down regular milk or use heavy cream as a perfect substitute.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Half-and-Half | 1:1 | pumpkin pie, mac and cheese, soups |
| DIY Stovetop Milk | Boil 2.25 cups of milk down to 1 cup | any recipe |
| Canned Coconut Milk (Full Fat) | 1:1 | vegan baking, curries, sweet pies |
What is Evaporated Milk?
Evaporated milk is simply fresh cow’s milk that has been gently heated until about 60% of its water content evaporates. The result is a thick, creamy, concentrated milk with a slightly caramelized flavor. It comes in cans and is shelf-stable. Crucially, it is unsweetened (unlike its cousin, Sweetened Condensed Milk). It is used to add rich creaminess to pumpkin pies, fudges, and creamy soups without adding excess water that could ruin the texture. A substitute must provide this low-water creaminess.
The Best Substitute: Half-and-Half or Heavy Cream
Because evaporated milk is essentially milk with less water, it has a fat content similar to light cream. The absolute easiest 1:1 substitute is Half-and-Half (which is a 50/50 mix of whole milk and heavy cream).
If you only have Heavy Cream, you can use it 1:1, but your recipe will be significantly richer and higher in calories. To perfectly mimic evaporated milk’s fat content, mix 1/2 cup of heavy cream with 1/2 cup of whole milk to yield 1 cup of substitute.
DIY Evaporated Milk (Stovetop Method)
If you only have regular milk in the fridge, you can simply evaporate it yourself! To get 1 cup of evaporated milk, pour 2 1/4 cups of regular milk (preferably whole milk) into a wide saucepan. Bring it to a gentle simmer (do not let it vigorously boil) and let it cook down for about 20-25 minutes, stirring occasionally to prevent a skin from forming. Once it has reduced by more than half and thickened slightly, let it cool. You just made evaporated milk.
Non-Dairy Alternatives
If you need a vegan or dairy-free alternative, full-fat canned coconut milk is an excellent 1:1 substitute. It is naturally thick and has a similar fat profile. Note that it will impart a mild coconut flavor, which is usually delicious in pumpkin pies or curries, but might not be ideal for classic mac and cheese.