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Discussion Starter · #1 ·
<p>I was planning on making a pumpkin pie, and using almond milk instead of condensed milk (becauswe that's what I have). Any idea how much sweetener will make it similar?  Or a better substitute?</p>
 

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<p>I don't know if this will help you or not, I made this pie last night :<a href="http://mykidsallergies.blogspot.com/2007/10/pumpkin-pie-recipe-dairy-free-nut-free.html" target="_blank">http://mykidsallergies.blogspot.com/2007/10/pumpkin-pie-recipe-dairy-free-nut-free.html</a></p>
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<p>We used almond milk instead of rice milk. It smells and looks good, I told DD she has to wait until tomorrow to eat it though.</p>
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<p>LOL I'm going to do the same thing...my guess would be making the milk with half the water, maybe same standard recipe?  I'll probably just taste test it til it's sickly sweet lol.</p>
 

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Discussion Starter · #4 ·
<p>Yes, amazing how sweet condensed milk is!</p>
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<p>Thanks, Lyterae, for the link!! I'll give that a try.  :)</p>
 

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Just wanted to post that I followed that recipe but with almond milk and cooked for about 50 mins, using a Graham cracker crust from aWhole Foods and it was DELICIOUS! Thanks for the suggestion!
 

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<p>delighted! Just yesterday I was pining for pumpkin pie and didn't want to use the pasteurized condensed milk.</p>
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<p>Pat</p>
 

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<p>We made a pumpkin pie using an SCD recipe that calls for coconut milk and honey.  It's crustless and so easy to make.  It was so good we made a second one and it's almost gone!  This was one of those rare recipes that all 3 of us (DH, DS, and I) can (and will) eat...amazing.  Even DH's mom and grandma (non-allergy folks) loved it.</p>
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<p><a href="http://scdrecipe.com/recipes/print/528/" target="_blank">http://scdrecipe.com/recipes/print/528/</a></p>
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<p>(We only used 1/2 cup coconut milk.)</p>
<p>(Since I can't do cinnamon, we changed the spices to: 3/4 tsp ginger, 1/8 tsp nutmeg, and 3/4 tsp vanilla extract)</p>
<p>(On the second pie, we tried agave nectar instead of the honey.  They both work, but I think the honey tastes a bit better.)</p>
 

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<p>probably way too late, but I've made sweetened condensed milk using coconut milk and palm sugar (to make fudge and something else I forget now). But I thought that you used evaporated milk for pumpkin pie, not sweetened condensed anyway...</p>
 

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<p>Fudge, Kathy? I forgot you had fudge recipes. Is your website working yet?</p>
 

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<p>No and I don't know if my brother is ever going to fix it. It's a tedious recipe though, just lots of steps. The maple walnut fudge is much easier because there are fewer ingredients. Let me know if you want either recipe and I'll type it in for you.</p>
 
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