This is a great way to get a nice consistency - and a way to save a bit of money - with your pumpkin pie this year. Follow the directions for Libby's pumpkin pie - but use powdered milk instead of canned evaporated milk. I use a 2 cup pyrex measurer. Fill the measuring cup to 1 1/2 cup line with powdered milk, then add water until the liquid reaches the same 1 1/2 mark. Mix well - then gradually add to your pie mixture. It seems to combine the pie a little better and keep it at a creamy custardy consistency without any curdling. It works really well for us. Happy Thanksgiving!