If you’re a fan of pumpkin pie, you might be interested in knowing how to make a pumpkin pie recipe without evaporated milk. Evaporated milk can be a tricky ingredient to work with when baking a pie, and it can also pose a problem if you’re gluten-free or lactose-intolerant. This article will help you out with some tips for using other substitutes, such as coconut milk or almond milk, to make your favorite dish.
If you have a sweet tooth and love pumpkin pie, you should try making pumpkin pie with meringue. This type of pie has a smooth and creamy texture, and it tastes delicious. But it can be a bit challenging to make, especially if you are a beginner.
The first thing you need to do is prepare your meringue. To make meringue, you need to mix sugar with egg whites. You can make meringue by hand or using a mixer.
In a heatproof bowl, combine the egg whites and sugar. Heat the mixture over simmering water until the sugar is fully dissolved. Once the sugar is completely dissolved, transfer the mixture to the bowl of a stand mixer. Using a beater, beat on medium speed until the egg whites are foamy.
After the egg whites and sugar are fully incorporated, turn the mixer to high speed. Beat for about 6 minutes. When you are done, the meringue should be thick and glossy.
The last thing you want to do is overstir the meringue. It can burn and become sticky. Sticky meringue is caused by the sugar in the meringue.
Once the meringue is thick, you can place it on top of your pie. A kitchen torch is a great way to brown the meringue, or you can cover the meringue with tin foil and let it cook under the broiler in the oven.
Before serving, the pie should be cooled. You can serve it at room temperature or refrigerate it for a couple of hours.
For an extra touch, you can use chocolate chips on the meringue. Alternatively, you can toast the meringue with a chef’s torch.
Those who have lactose intolerance or are allergic to dairy products know how hard it can be to avoid milk. This holiday season, why not give it a try by making a dairy-free pumpkin pie?
While you may think it won’t taste very good, the truth is that a dairy-free pumpkin pie is just as delicious as a regular one. It’s also very easy to make. With just a few ingredients, you’ll be able to enjoy this tasty treat year-round.
There are several types of dairy-free milk to choose from. One of the best choices is coconut milk. Coconut milk is naturally nutty and lightly sweet, which pairs perfectly with the rich flavor of pumpkin.
Another option is oat milk. Oat milk is also an excellent substitute for condensed milk. In fact, oat milk is used in many pumpkin pie recipes.
Other options include skim milk and evaporated milk. If you’re looking for a more traditional pumpkin pie, however, you can use half and half or a combination of half and heavy cream. You can even replace the evaporated milk with plant-based milks.
Dairy-free pumpkin pie is great for the holidays, but it’s also perfect to have any time of the year. A leftover pie can be stored in an airtight container in the refrigerator for up to a week or two. Alternatively, you can freeze the pie for up to two months.
You can also use an egg replacer like Ener-G. However, you should keep in mind that the egg-free version will rise less than an egg-containing recipe.
The best option for a dairy-free pumpkin pie is to use coconut milk. As a matter of fact, you can substitute a can of full-fat canned coconut milk for evaporated milk in this recipe.
Vanilla almond milk
You don’t need to use evaporated milk to make pumpkin pie. However, there are a few things to consider. For example, it’s important to use the right ingredients. This way, you can enjoy a tasty pie without all the hassles.
If you want to make a dessert that will please both children and adults alike, you should definitely try making a dairy free pumpkin pie. It’s a scrumptious treat, perfect for Thanksgiving.
The best way to make your pumpkin pie dairy free is to start with a vegan pie crust. You can easily find these at most health food stores and supermarkets. But if you prefer to make it from scratch, you can follow this step-by-step recipe.
You can also substitute evaporated milk for non-dairy milk. Besides almond milk, other alternatives include oat milk and soy milk. Either way, the milk you choose should be unsweetened.
A good rule of thumb is that dairy-free milks should be a bit more watery than their regular counterparts. Also, it’s recommended that you stick to whole milk rather than skim or low-fat.
To avoid overcooking your crust, place it on a baking sheet covered with foil. Bake it for 25 to 40 minutes. When it’s done, take it out of the oven. Cool on a wire rack.
Pumpkin pie is a classic dessert that’s rich and creamy, but not as complicated as it looks. It requires just a few simple ingredients. While the recipe itself isn’t hard to follow, the process can be time consuming. So, if you’re short on time, make sure you plan ahead.
You can also try out a crustless version of this traditional favorite. Instead of a traditional crust, you’ll simply pour the pumpkin filling into a 9-inch pie dish.
Preventing the pie from cracking
If you want to avoid pumpkin pie cracks, you should bake your pies at the right temperature. If you don’t, the filling can overcook and cause cracks.
You can prevent pie crust from getting soggy by pricking the surface with a fork. This helps steam to escape. Then, you can blot the crust with a paper towel to remove the moisture.
If you want to ensure that your pies won’t crack, you can use an oven thermometer to measure the temperature of the pie. It will also help you to avoid uneven baking.
Once the pumpkin pie has baked, it is time to cool it. Make sure that it is completely cooled before you try to cut it. Also, keep the door open to allow the filling to cool for a long period.
When you’re ready to cut the pie, make sure to use a knife that has been washed in hot water. Don’t forget to wipe the knife with a clean towel after each cut.
To ensure that your pie is cooked properly, you should place it in the lower third of the oven. That way, the heat will be directed downwards.
Ideally, you should also set the oven to 350°F. Baking at a higher temperature will produce uneven cooking. In addition, you should not bake the pie for longer than necessary.
For the best results, you should let the pie cool before cutting. After that, cover the crust with a streusel or decorative topping. Finally, whipped cream can be placed on top.
Before you get started on making your favorite pumpkin pie, be sure to use a good quality pie crust. The filling can crack if it’s overcooked or not allowed enough time to cool.
If you are serving pumpkin pie this Thanksgiving, consider making it without evaporated milk. Instead, add a praline topping for a delicious addition. A dairy-free alternative to evaporated milk is unsweetened almond milk. Or you can try swapping honey for the sugar.
A classic pie topping is whipped cream. It works well because it adds a tangy taste and contrasts well with the sweetness of the pie. However, you can also use caramel sauce to drizzle over the individual slices before serving.
Before you start, you will need to prepare your ingredients. You can start by adding a little salt to help balance the sweetness of the filling. Using a whisk, mix together the filling. Add a touch of cinnamon and nutmeg to give it an extra boost of flavor.
Then, roll out your pie dough on a lightly floured surface. Prick it with a fork. Wrap the dough with aluminum foil to prevent burnt edges. Place it on a baking sheet.
Bake the pie at 425 degrees Fahrenheit for 15 minutes. After the pie is baked, set it aside to cool. As it cools, it will firm up. Once it is cooled completely, serve with fresh whipped cream.
Another dairy-free alternative is coconut milk. If you are not into whipped cream, you can serve your pumpkin pie with just a touch of sour cream.
To ensure that the filling is smooth and well mixed, you can use an electric hand mixer. Just be sure to stir until it’s no longer lumpy.
Once you have prepared your pumpkin pie, store it in the refrigerator. Alternatively, you can freeze it. This will make it last up to three months.