The Best Dairy-Free Soy-Free Pumpkin Pie Recipe (2024)

FAQs

What can replace evaporated milk in pumpkin pie? ›

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.

It says it contains: pumpkin, sugar, water, eggs, enriched wheat flour (wheat flour, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), canola and/or soybean oil, nonfat milk, corn syrup, contains 2% or less of the following: salt, spices, corn sugar, mono & diglycerides, modified food starch.

If you're seeking an alternative for pumpkin pie, look no further than butternut squash – you'll likely never go back.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

The pumpkin pie wins on calories, saturated fat, protein and calcium. But the apple pie takes the cake when it comes to fiber, sugar (both total and added) and sodium. So what's a pie aficionado to do? Well, if you're watching calories go for the pumpkin-it almost always has fewer because of the single crust.

Dairy alternatives to evaporated milk include whole milk, cream, and half-and-half, while nondairy options include soy milk, nut milk, and quinoa milk. When choosing an alternative to evaporated milk, a person may wish to consider the taste and consistency of the product.

"The only change I made was to use almond milk in place of milk. It turned out great!" "I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk," according to lorisock.

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Two possible problems here: First, it could be that you aren't processing your pumpkin filling sufficiently. I recommend spinning it in a food processor until it's completely smooth, or even using a standing blender with a plunger for more blending power (just make sure it doesn't overheat while blending).

What happens if you use sweetened condensed milk instead of evaporated milk? ›

These items are essentially the same with one big difference: no sugar is added to evaporated milk. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other.

How Costco Keeps Its Pumpkin Pie So Cheap. In their book, David and Susan disclose that Costco's pumpkin pies are only semi-homemade, which helps cut down on costs.

If you have food allergies, pay attention to the label

Costco's pumpkin pie is neither gluten-free nor dairy-free. It contains wheat, eggs, milk, corn, soybeans, and canola.

Costco's pumpkin pie is one of the retailer's most popular products during the Thanksgiving season, and CNBC Make It's testers agreed. It was the pie that was most visited for seconds and leftovers, with a “nice and creamy” consistency as well as “a good balance of spice and pumpkin. “

The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

When shopping for pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.

Common Pumpkin Pie Spice Substitution Questions

To get 1 teaspoon of pumpkin pie spice, use ¾ teaspoon cinnamon and ¼ teaspoon ginger, allspice, cloves or nutmeg, whatever you have! If you have two of the above spices, use ½ teaspoon cinnamon and ¼ teaspoon of whichever two spices you do have.

But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

What is the healthiest pie in the world? ›

But the apple pie takes the cake when it comes to fiber and potassium, and it has less added sugar. So what's a pie aficionado to do? Well, if you want to consume fewer calories, go for the pumpkin—it almost always has fewer because of the single crust. You could also take a sliver of both pies.

Pumpkin: An Anti-inflammatory Superfood

They are rich in carotenoids, especially in lutein, alpha-carotene and beta-carotene, along with other vitamins and minerals.

Fatty ingredients like traditional pastry crust, butter, cream cheese, half-and-half, or shortening can sabotage the nutritional value. Mountains of sugar from canned pumpkin pie filling and spoonfuls of sugary toppings can also send calories through the roof.

So for example, if a recipe calls for one cup of evaporated milk, you'd need to use about 1⅔ cups of regular whole, 2 percent, or skim milk.

Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.

Although it may be tempting, because of the added sugar, you should generally avoid substituting sweetened condensed milk in any recipe that calls for evaporated. If you don't have evaporated milk available, it's possible to substitute a cup of light cream, or you can make your own.