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[Photograph: Robyn Lee]

Since it's never too early to start talking pumpkin pie, here's a question: the milk part. The piemakers over in Talk are split as to what kind of milk should go into the filling. While some recipes skip milk altogether, others range from whole milk to sweetened condensed to evaporated to even coconut milk. Usually the answer has something to do with whatever your mom or grandma did. Anyone especially passionate about a certain type of milk?

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Sweet Melissa's Ginger Custard Pumpkin Pie
Cook's Illustrated's Pumpkin Pie
Dorie Greenspan's Sour Cream Pumpkin Pie

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