5 oz of whole milk, a tablespoon of melted butter added to your 5 oz. of evaporated milk should do the trick. The good thing about pumpkin pie is you can make it without the crust in the microwave, cut the sugar down a little, increase the spices a little, and you have a really, really good custard with a lot fewer carbohydrates. Or just make it the usual way. I was thinking about making pumpkin custard yesterday. Pumkpkin has a lot of carotinoids (vitamin A precursor), and I'm thinking Lutein and the other good zeaxanthin which is great for the eyes and brain.