The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or or or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.

Monday, November 23, 2009

Dairy-Free Pumpkin Pie Recipes

What's Thanksgiving without a good old fashioned pumpkin pie? Hollow. Unfulfilling. Cool Whip-less. And what's the problem with pumpkin pie? Traditionally, the best recipes call for a can of evaporated milk, the thick concentrate made by removing most of the water from milk. That gives evaporated milk a lactose percentage about twice that of ordinary milk.

For years I sublimated my cravings with a wonderful dairy-free pumpkin pie made by Malek's Bakery in Rochester (technically in the suburb of Brighton), a kosher bakery that knows when and how to carefully remove all the dairy from a dessert. I've been avoiding dessert entirely for the past few weeks so I'm foregoing the pleasure this year. But that means the longing for the pie is all the greater.

It's not easy to substitute for evaporated milk. Most dairy-free pumpkin pie recipes will tell you to toss in low-fat lactose-free milk or soy milk or almond milk or just about anything that's liquid and lactose- or dairy-free. It's hard to imagine that these all can be made to march in lockstep in a recipe as delicate as pumpkin pie.

So I did a search to find recipes that specified one particular type of substitute, with the assumption that naming names means that the recipe has been successfully taste-tested.

The wonderfully named site has a recipe by a doctor, Robert Latkany, that manages to do away with the need for a dairy substitute liquid entirely, filling the hole with coconut oil and water.

The Teens With Crohn's Disease Website has a more straightforward version using vanilla Edensoy, a soy "milk." uses coconut milk, a substitute that is the most commonly named alternative for evaporated milk.

One more. On the My Kid's Allergies blog, the author adapts a Better Homes and Gardens Cookbook recipe with rice milk and suggests using a Pillsbury refrigerated pie crust because it contains neither dairy nor soy. There is, of course, wheat.

Those are all the major alternatives for evaporated milk so among them you should find one that will suit your special needs. Enjoy.

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Alisa said...

You might like the ones I posted today -

The first one is the pie I make, the quantity of liquid is adjusted too, keeping the crust from being soggy.

Marla said...

If you are like me and prefer dishes without dairy, I highly recommend . After finding this site, it was really

helpful and now I continually stay up to date with all of Rose Cole’s recipes

and Holiday Cooking ideas. Also check the video on the bottom of the page!

Just thought I would pass it along!--