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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!
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Well played. You deserve a cookie.
Could this be our next culinary binge watch?
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