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Wednesday, November 22, 2006

Use Soy Milk in That Pumpkin Pie Recipe

One of the hardest dairy products to find a nondairy substitute for if you're lactose intolerant or have dairy allergies is evaporated milk. And that holiday favorite, pumpkin pie, often calls for evaporated milk.

However, vegan baking expert Chandra Moskowitz told the Washington Post that boiling down soy milk will act as a substitute.

You have to reduce the plain soy milk by two-thirds, because 1 cup of soy milk would yield only 1/3 cup of the evaporated milk substitute.

She also recommends adding a teaspoon of sweetener.

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1 comment:

telophase said...

This isn't good for those with milk allergies, but for the past couple of years I've been making pumpkin pies by substituting an equivalent amount of lactose-free milk for the evaporated milk and increasing the number of eggs from 2 to 3. It usually seems to require a few minutes more baking time, but other than that is perfectly respectable pumpkin pie.