I usually just use the "off the can" recipe, with added ginger (b/c we like that around here). This year, though, I didn't have evaporated milk - but I did have coffee cream. (That's 10% MF cream, roughly equivalent to half-and-half for those of you in the States.) I just subbed it 1:1 for the milk. Not sure if that was the tipping point or not, but this year's pie was reallllly good. Also, I use a gingersnap crumb crust instead of pastry. Apostasy, I know! But it's delicious.

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