Many pumpkin pie recipes call for evaporated milk or sweetened condensed milk. This recipe simply calls for milk and works well for many who cannot tolerate dairy and must use milk substitutes. This is a recipe I usually bake up when company is visiting along with a Chocolate Cream Pie. This pie filling works especially well with the Pastry Dough recipe.
This recipe can be found on pages 330 - 332 of my cookbook, Celeste's Best Gluten-Free, Allergen-Free Recipes.