sf wrote:

>> I think people started subbing evaporated milk for cream because it
>> was cheaper.
>>
> Maybe so, but I think shelf life has a lot to do with it too. I can't
> buy fresh pumpkin in the spring or really any other time than 6 weeks
> in the Fall and I'm not going to go to the bother of home canning it,
> so I keep cans of pumpkin on the shelf. I also don't buy much cream
> and rarely heavy cream... and I don't like to shop just to be able to
> make something, so canned milk on the shelf is perfect. Everything
> else is a staple item for me, so I can make pumpkin pie any time I
> want if I have those two items on the shelf... and they usually are.

I am not a fan of canned fillings, but I have no problem using canned
pumpkin.....even if it is really some other type of squash. it is pureed
cooked pumpkin/squash. Come to think of it, I don't even have a major
problem with commercially made pie shells. I don't use them myself
because I don't have a problem making pastry. The pastry shells that are
sold around her are made by the same people who make puff pastry, and I
wouldn't go to all the bother to make puff pastry when the stuff that I
buy is so good.