Ranée at Arabian Knits wrote:
>
>> 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.
>
> Ah! We usually freeze a whole lot of pumpkin puree in the fall and
> winter and we _always_ have cream. Our milk is unhomogenized so we have
> quite a lot of cream at our disposal if we want to use it.

We always have cream on hand. My wife loves cream. As far as I can
figure, evaporated milk is just a denser form of milk, and anything made
with evaporated milk is likely to be better with cream.