Non Dairy Substitute For Evaporated Milk In Pumpkin Pie
For many people, pumpkin pie is a staple dessert during the holiday season. However, if you are lactose intolerant or vegan, you may find it difficult to enjoy this delicious treat because of the evaporated milk that is traditionally used in the recipe. Fortunately, there are several non-dairy substitutes that you can use instead of evaporated milk in pumpkin pie. In this article, we will explore some of the best options.
Coconut Milk
Coconut milk is one of the most popular non-dairy substitutes for evaporated milk in pumpkin pie. It has a creamy texture and a mild, sweet flavor that complements the spices in pumpkin pie. To use coconut milk in your recipe, simply replace the evaporated milk with an equal amount of coconut milk. Keep in mind that coconut milk is higher in fat than evaporated milk, so your pumpkin pie may be a bit richer and creamier than usual.
Soy Milk
Soy milk is another great non-dairy substitute for evaporated milk in pumpkin pie. It has a neutral flavor that won't overpower the other ingredients in your recipe. To use soy milk in your pumpkin pie, replace the evaporated milk with an equal amount of soy milk. Keep in mind that soy milk is thinner than evaporated milk, so your pumpkin pie may be a bit less creamy than usual. You can add a tablespoon of cornstarch to the filling mixture to thicken it up if necessary.
Almond Milk
Almond milk is a popular non-dairy milk that can be used as a substitute for evaporated milk in pumpkin pie. It has a slightly nutty flavor that can add depth to your recipe. To use almond milk in your pumpkin pie, replace the evaporated milk with an equal amount of almond milk. Keep in mind that almond milk is thinner than evaporated milk, so your pumpkin pie may be a bit less creamy than usual. You can add a tablespoon of cornstarch to the filling mixture to thicken it up if necessary.
Oat Milk
Oat milk is a non-dairy milk that is gaining popularity as a substitute for evaporated milk in pumpkin pie. It has a creamy texture and a mild, slightly sweet flavor that can complement the spices in your recipe. To use oat milk in your pumpkin pie, replace the evaporated milk with an equal amount of oat milk. Keep in mind that oat milk is thinner than evaporated milk, so your pumpkin pie may be a bit less creamy than usual. You can add a tablespoon of cornstarch to the filling mixture to thicken it up if necessary.
Cashew Milk
Cashew milk is a non-dairy milk that can be used as a substitute for evaporated milk in pumpkin pie. It has a creamy texture and a slightly nutty flavor that can add depth to your recipe. To use cashew milk in your pumpkin pie, replace the evaporated milk with an equal amount of cashew milk. Keep in mind that cashew milk is thinner than evaporated milk, so your pumpkin pie may be a bit less creamy than usual. You can add a tablespoon of cornstarch to the filling mixture to thicken it up if necessary.
Conclusion
Now that you know some of the best non-dairy substitutes for evaporated milk in pumpkin pie, you can enjoy this delicious dessert even if you are lactose intolerant or vegan. Experiment with different non-dairy milks to find the one that works best for you and your recipe. Happy baking!