HollyDay Posted November 16, 2010 Share Posted November 16, 2010 Dd is allergic to milk. Last couple years we have made pumpkin pie with soy milk. We found out recently she is allergic to soy milk. So, now my option is almond milk. What will it do to the pie? Will it turn out okay and be good to eat? Quote Link to comment Share on other sites More sharing options...
Evergreen State Sue Posted November 16, 2010 Share Posted November 16, 2010 I have never tried it, but I just have to say that sounds really, really good. It might be worth trying it out ahead of time if you want to make sure it's okay. I'll be available to be a taste tester if you need one! :) Quote Link to comment Share on other sites More sharing options...
dangermom Posted November 16, 2010 Share Posted November 16, 2010 Give it a try and see! It sounds yummy. (I'm grateful my kid isn't allergic to milk--almond and soy milk are both out! Allergies, yay...:glare:) Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted November 16, 2010 Share Posted November 16, 2010 I think it will be ok. I've been using almond or rice milk in several recipes lately with no ill effects. Quote Link to comment Share on other sites More sharing options...
texasmama Posted November 16, 2010 Share Posted November 16, 2010 I use almond milk all the time in pumpkin pie. It turns out just fine.:001_smile: Quote Link to comment Share on other sites More sharing options...
kalanamak Posted November 16, 2010 Share Posted November 16, 2010 Yes, I use vanilla flavored. Almond milk is the best (IMO) for baking. Quote Link to comment Share on other sites More sharing options...
Amira Posted November 16, 2010 Share Posted November 16, 2010 Could you use coconut milk? We love pumpkin pie with coconut milk. Quote Link to comment Share on other sites More sharing options...
HollyDay Posted November 16, 2010 Author Share Posted November 16, 2010 Thanks for the encouragement! I use almond milk for nearly everything I bake now. I'm not to thrilled with it in biscuits. But, it makes wonderful waffles, pancakes, cobbler,etc. Just wasn't too sure about the pumpkin pie! Quote Link to comment Share on other sites More sharing options...
jplain Posted November 16, 2010 Share Posted November 16, 2010 I've used both coconut milk and rice milk with success. Here are links to the dairy-free pumpkin pie recipes we've enjoyed: Wolffie's Pumpkin Pie - this one is egg-free also Primal Pumpkin Pie - only mildly sweet, definitely eliminate the salt in the crust Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted November 16, 2010 Share Posted November 16, 2010 I like using coconut milk for pie. It does not taste like coconut at all. For your biscuits, try using chicken stock. Quote Link to comment Share on other sites More sharing options...
sweetstitches Posted November 16, 2010 Share Posted November 16, 2010 Another vote here for coconut milk. It works great! Quote Link to comment Share on other sites More sharing options...
QuirkyKapers Posted November 16, 2010 Share Posted November 16, 2010 Can you share the recipe that you use that works with the Almond Milk?:) Quote Link to comment Share on other sites More sharing options...
HollyDay Posted November 16, 2010 Author Share Posted November 16, 2010 I've not done it yet. But, when I substituted the soymilk, I just used the recipe on the Libby's pumpkin can. I was thinking of doing the same........ Quote Link to comment Share on other sites More sharing options...
Soror Posted November 16, 2010 Share Posted November 16, 2010 I use the basic recipe w/ coconut milk- full fat but I use 1 c of coco milk and 1/2 c. water, turns out perfect. Quote Link to comment Share on other sites More sharing options...
LisaKinVA Posted November 17, 2010 Share Posted November 17, 2010 We used this... the vanilla flavored. The pie was delicious. Never missed the milk. I do think we added a little cornstarch to make up for some of the fat as a thickening agent. Not a lot, just a little. Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted November 17, 2010 Share Posted November 17, 2010 My pumpkin pie has coconut milk Quote Link to comment Share on other sites More sharing options...
5knights3maidens Posted November 17, 2010 Share Posted November 17, 2010 Unsweetened coconut milk. That works very well; has a nice thickness to it like regular whole milk. :001_smile: Quote Link to comment Share on other sites More sharing options...
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