Pumpkin Pie
#24585 - 10/27/03 04:44 PM
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I was in a big baking mood on Sunday and ended up making pumpkin muffins and banana bread.. and attempting to make pumpkin pie. I bought a can of pumpkin and looked at the recipe on the back. It wasn't too bad except for the eggs and evaporated milk. The eggs were no problem as I just substituted egg whites. The evaporated milk, however, didn't work as I planned.
I am not the most experienced baker so I had no clue what evaporated milk was (until I called my mom later). So I figured it was just powdered milk and that all the moisture had "evaporated". So I figured if I bought the powdered soy milk I'd be just fine. While the pie was in the oven, I finally called my mom and she explained just what evaporated milk was but it was too late by then.
My pie tasted really yummy - it just wouldn't stay up if you took a slice out! So I did a search on the boards for evaporated milk, but didn't find much. Has anyone seen evaporated soy milk anywhere? I haven't searched my health food market yet. I saw that pudding could be used as a substitute, but I think that would affect the taste too much in the pumpkin pie.
Any suggestions? Thanks!
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- Jennifer
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Here is one of Heather's web page . It is really good.
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Hey Jen! You can try Heather's like Torbetta suggested - it is SO yummy! Or, if you want to try your own, here's a couple of evaporated milk subs posted on the boards: substitute for evaporated milk or Subst. for condensed or evaporated milk.
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Oh dear...
#24597 - 10/27/03 06:08 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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I'm so sorry, but I'm laughing at the same time. Cooking is sometimes disastrous when you least expect it...
For pumpkin pie, just sub plain or vanilla soy milk for the evaporated milk and you'll be fine. If you're using two egg whites for each whole egg called for, that should hold the pie together once it's cooked.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I see that you've gotten some good suggestions, but here's one more. I make evaporated milk by using the powdered soymilk and adding 3 times as much powder as the can calls for to the water. That same substitute also works great in place of the heavy cream in ice cream recipes! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
Edited by Kree (10/27/03 07:15 PM)
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On a dairy-free list I used to be on, at least one member specifically recommended Vitasoy Creamy soy milk as an evaporated milk sub. So I'd try that one, specifically. You want something nice and thick and creamy. (Plus Vitasoy has a good flavor, IMO.)
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Thanks for all the tips! I think I'm going to try one more time this weekend. I made a turkey last year for Thanksgiving (first time!) and am determined to do a whole Thanksgiving dinner - pumpkin pie and all - this year!
I didn't know about doubling the amount of egg whites per egg so will definitly have to do that. I also might try adding more soy powder to the water to make it creamier as it did taste yummy last time.
Thanks again!
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- Jennifer
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Re: Pumpkin Pie
#24655 - 10/28/03 12:27 PM
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Karin
Reged: 02/11/03
Posts: 483
Loc: Southern California
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Hm, I wonder what this would be like if we used rice milk then added powdered milk? I have some Sammis Soya Rice Milk powder that has a ratio of 1/2 cup mix with 1 quart water. Since you've done this before, what do you think should be the evap milk ratio if using the rice milk already?
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This is just a guess, but I would say start by adding 1/2 cup powder to 1 quart of the rice milk, that way it would be twice as thick as it would be otherwise. Then if it doesn't seem thick enough try adding more. You'll have to let me know how it goes if you try this! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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