Since it's never too early to start talking pumpkin pie, here's a question: the milk part. Piemakers 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?
Get The Recipes:
- Cook the Book: Ginger Custard Pumpkin Pie
- Cook's Illustrated's Pumpkin Pie
- Baking With Dorie: Sour Cream Pumpkin Pie