• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Jennie9381

Dairy Free Pumpkin Pie

9 posts in this topic

Hi, does anyone know if there is a way to make pumpkin pie that is lactose-free and also tastes good? I have never experimented with this before but was hoping some of you more experienced folk would have some answers. Can soy milk replace sweetened condensed milk? I'm assuming not, but are there any alternatives then? Thanks in advance!

Share this post


Link to post
Share on other sites

Soy milk can replace cow-juice, you may have to adjust

the sugar i the recipe some,

and lactose-free dairy milk is also an option.

There are many web sites e.g. vegan sites or

food-allergy related sites, where specific recipes

and techniques are given....

The results apparently are really good.

In the final picture, with the flavorings

and other ingredients, the taste component

of dairy milk may not be that major.

So there should be no reason to doubt that

dairy-free or lactose-free pie can be superb.....

Milagai

Share this post


Link to post
Share on other sites

Because I keep kosher, my pumpkin pies have been made with Coffee Rich Nondairy Creamer so that I am not serving a milk product after a turkey dinner .. while it isn't perfect, it does make life simpler ... and I add a little brandy to the creamer which makes it more festive ... :wink:


Melissa Goodman aka "Gifted Gourmet"

Share this post


Link to post
Share on other sites

I have made pumpkin pie many times with either Silk soy milk or Rice Dream replacing the evaporated milk or cream. I've never seen a recipe calling for sweetened condensed milk, but these wouldn't be an exact replacement for that. But you can make the recipe on a can of pumpkin and sub soy or rice milk with no problem at all.

Share this post


Link to post
Share on other sites

You don't need to replace sweetened condensed milk. Use the Libby's Famous Pumpkin Pie recipe and use your choice of milk substitutes (soy milk, non-dairy creamer, or coconut milk) to replace the evaporated milk. No need to adjust the sugar content then.


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

Share this post


Link to post
Share on other sites

Great, thanks everyone! I've never made a lactose-free pumpkin pie before and usually just ate the regular kind and dealt with the pain afterward, but this year I'm determined to have a pain-free Thanksgiving.

Share this post


Link to post
Share on other sites
This pie is dairy and egg free, and actually really good. My daughter likes it better than the label-label-label recipe, and I like it equally well.
Edited by beccaboo (log)

Share this post


Link to post
Share on other sites
This pie is dairy and egg free, and actually really good.  My daughter likes it better than the label-label-label recipe, and I like it equally well.

Thanks for the post....this looks like it would work pretty well, I think I'll try it for a lactose intolerant friend.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By blbst36
      So, my mom sent me some madeline pans and a cookbook of just madelines.  I made them for the first time last night.  I definitely need to practice some more.  The one thing that is tripping me up, I think, is that the instructions say to grease and flour the pans even if they are non-stick which mine are.  I don't know if you've ever tried to grease and flour non-stick, but it does not come out nicely.  The fat beads up on the surface of the molds.  
       
      First, I made chocolate olive oil ones and following the grease/flour instruction.  They ended up with white spots all over the front looking kind of like a throat infection.  I also need to put them in for a shorter baking time.  It was hard to tell when they were done.  Chocolate doesn't translate to "when the edges brown" very well  
       
      Then, I made a basic recipe and used the flour spray.  These ones didn't puff up much.  It might be because the recipe was only supposed to make 12, but I got almost double.  I tried to only fill the molds 3/4 of the way, but maybe I underfilled?  Using the whole recipe in only 12 molds would've filled them up completely.  Or is it because of the flour spray?
       
      So, when I try them again, should I skip greasing the pans?  Should I try filling only 12 for the second recipe?
       
      Any other suggestions, tips, wisdom?  Thanks!!
    • By Kasia
      Ingredients (for 4 people):
      3 long sticks of rhubarb
      250g of strawberries
      4 tablespoons of xylitol
      4 tablespoons of butter
      150g of desiccated coconut

      Heat the oven up to 180C.
      Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries.
      Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.
       
       

    • By Kasia
      Strawberry dessert with chia seeds
       
      Ingredients (for 4 people)
      300g of strawberries
      300ml of milk (it may be coconut milk or whatever you prefer)
      honey or maple syrup
      4 tablespoons of chia seeds
      fruit and peppermint leaves for decoration

      Clean the strawberries and remove the shanks. Add the milk and one tablespoon of honey or maple syrup. Blend it thoroughly. Try it and if necessary add a bit more honey. Add the chia seeds, mix them in and leave in the fridge for 4-5 hours. Stir once again. Put the dessert into a small bowl and decorate with the fruit and peppermint leaves.
       
      The inspiration for this dessert comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg
       
       

    • By ChristysConfections
      Hi everyone!
       
      I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds. 
       
      Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
       
      Warm Regards,
      Christy
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


  • Recently Browsing   0 members

    No registered users viewing this page.