Evaporated milk and whipping cream?

[CWS4322]

I agree with Alix--pumpkin pie is just something I don't like, I don't care how it is made. My DH makes it regularly. He uses milk and FRESH eggs. But, I'm not a sweets person. The only pie I like is peach cream and that does require 1/2 and 1/2, Made with heavy or whipping cream, it doesn't turn out right. My brain is trying to retrieve the amount of butter to add to milk to sub for cream, but I can't pull it out. I think it is 2 tsp or 2 T unsalted butter to 1 cup milk, but don't quote me on that. The grey matter is not cooperating...And the percentage of fat is different in Canada re: the label assigned than it is in the US. Or maybe the labeling is different--I had a hard time figuring out what was 1/2 and 1/2 for my peach cream pie recipe when I first moved to Canada--was it coffee cream, was it table cream, what was the Cdn version of 1/2 and 1/2?