Chances are, if you’re living dairy-free, your aching for a good piece of pumpkin pie.
I don’t know about anyone else, but I’ve found it impossible to make a pumpkin pie without evaporated milk. Trust me, I’ve tried. You can replace the eggs with applesauce, but that elusive evaporated milk has done me in. Seriously, I’ve danced that recipe dance many times. Each dance ended, not with thunderous applause, but with a sad “Awwww” from my family. For years, I didn’t let this get me down. No. I kept trying and with each disastrous pie, I still found myself both surprised and disappointed with my results. (And some say I’m not an optimist…) But, I am also a realist and, eventually I succumbed to the realization that I just wasn’t going to have pumpkin pie on Thanksgiving. (Another collective “Awwww” from my family.) I will now give you a brief synopsis of my many dairy-free pumpkin pie debacles.
Dance #1: The online recipe which boldly stated that the evaporated milk was overrated. You don’t really need to use 12 ounces of evaporated milk for pumpkin pie. Just use 12 ounces of your favorite milk alternative. Only had to try that once. (Results below, read ‘em and weep.)
Dance #2: The online recipe which said if you’re not able to use 12 ounces of evaporated milk, just use 8 ounces of your milk alternative. I tried that one a couple times. (Results below, read ‘em and weep.)
Dance #3: The online recipe which proclaimed: “You too, can make your own evaporated milk with rice milk!” I boiled that godforsaken pan of rice milk for two hours, careful not to scorch or scald it. It did boil down to the required 12 ounces. I then put that pathetic excuse for evaporated milk in with my pumpkin pie mixture. (Results below, read ‘em and weep.)
Results: (The following results are not necessarily listed respectively. I just made a lot of bad pumpkin pies; hoping each time, maybe just maybe, it would work.)
I’ve had pumpkin pies that looked like they were literally boiling while in the oven. Pumpkin pie isn’t supposed to boil or bubble while in your oven!
Every pie I pulled out never firmed up. You know how you use a butter knife to check if the pie is done? I had to use a spoon.
I baked a couple pumpkins pie for an additional hour over the recommended baking time. It didn’t help.
In fact, each time I attempted to make a pumpkin pie without evaporated milk I ended up with the same thing: pumpkin pudding. Warm, soupy pumpkin pudding nestled in a soggy gluten free pie crust. Even an optimist like myself has to cry “Uncle” eventually. I had to reconcile myself with the cold hard truth (unlike the warm soupy pudding I kept pulling out of my oven) that I just wasn’t going to have pumpkin pie…ever…again…on Thanksgiving Day. (A collective “Awwww”, right now, from all of you would be very comforting to me.)
Day of discovery!
It was mid-October. I was perusing the aisles of the Better Health on W. Saginaw. There I saw it, in the freezer section, ‘daiya’ brand Pumpkin Spice Cheezecake! I had to try it. I bought it. (It costs about $8.) I already had a tub of ‘So Delicious Coco Whip Coconut Whipped Topping’ at home, so I was golden.
That night Kevin and I each had a slice of pie. It was SO good. We (Seriously, who am I kidding? It was me) ate the rest of the pie over the next two days.
I had to find more. I looked at the Better Health Store in Frandor. They didn’t carry it, although they did have daiya’s four other cheezecake varieties. I found the pumpkin spice at both Whole Foods on Grand River and at Fresh Thyme on Trowbridge, buying one at each place. I hope to be picking up another one or two more. I will be taking one to my sister’s for the family Thanksgiving party. The remainders will be stashed in my freezer, because I read somewhere that the pumpkin spice cheezecake is seasonal. (Just like Starbucks’ Pumpkin Spice Latte.)
Looking to satisfy that craving for pumpkin pie on Thanksgiving? Check out the stores I’ve listed above to pick up a ‘daiya Pumpkin Spice Cheezecake’. Don’t forget the ‘So Delicious Coco Whip’!
Enjoy!
Thanks for stopping.
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!