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.
Why honey-roasted peanuts are not a substitute for pine nuts
Don't Do This to Your Pesto
The Newest Sanrio Character Loves Beer and Heavy Metal
Ending Soon: Cookware Sale!
The Colorful History of Rosé
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)