When using a pumpkin pie recipe, evaporated milk can be replaced with 1 1/2 cups of half-and-half or cream. Milk can also be used instead of evaporated milk by adding 1 tablespoon of cornstarch with the spices and sugar, in order to help the pie set.
Dairy-free or lactose-free milks can also be used to make a pumpkin pie, as can almond milk. If using almond milk, however, cooks should cut back on the amount of sugar in the recipe as almond milk is often sweeter than evaporated milk. Cornstarch should be added as a thickener if using dairy-free milks.