Not the same, no. Evaporated milk is done with a vacuum meaning it boils away at refrigerated temperatures, not high temperatures. Boiling milk with heat makes the protiens clump and curdle. Yes, it will thicken, but it won't behave the same in cooking or baking.
Many low fat cookbooks use commercially prepared skim milk evaporated milk in place of cream but you still can't cook it with much heat without curdling the protiens unless you also bind it with starches or other binders. And the taste is different as is the texture and mouthfeel. Not bad necessarily, but certainly different.