Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
My husband is allergic to dairy and I use soymilk to substitute in my normal pumpkin pie recipe. Cream of coconut (the sweetened stuff) is a good direct substitute for condensed milk and would probably be the best choice.
I read around about best pumpkin pie recipes on Chow recently and most agreed that a REAL pumpkin pie, whatever that means, actually uses heavy cream.
Oops! I didn't finish my answer. That being said, I agree on about the coconut option for its richness. That will likely ensure you still have a rich tasting pie.
Apple butter adds richness without the dairy. I also have that problem!
Just read this - how timely! How much apple butter would you use for one pie - using 16oz of pumpkin? Thank you!
Please enter a valid email address.
Well played. You deserve a cookie.
And how to plan your own menu!
Community Members' Spring Menus
Deep-Fried Nutella Bites
Mediterranean Kitchen Mats in Bold New Patterns
Springy Asparagus Pesto
Off-the-Beaten-Path Picks for Mom