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Old 12-24-2007, 08:10 AM   #1
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Evaporated milk substitute

Happy Holidays everyone! Sorry if this question has been answered a million times, however, can almond milk be subbed for evaporated milk? Would I need to make up for the change in thickness? I want to make pumpkin pie. Thanks!

Fern
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Old 12-24-2007, 08:30 AM   #2
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HI. I am sure someone will be along to tell you the correct substitution. I just wanted to say I made a pumpkin pie with almond milk and it wasn't good. There just seemed no substance to it. I made another one- the Libby's recipe, and used heavy cream instead of evaporated milk and Splenda for the sugar and it was simply delicious. Like the real deal. Good luck and Merry Christmas.
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Old 12-24-2007, 09:21 AM   #3
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I make pumpkin pie but use heavy cream in place of the evap. milk, works like a charm, Good Luck
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Old 12-24-2007, 10:18 AM   #4
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I use half and half for the evaporated milk and it turns out great. Fewer calories, too!

Merry Christmas everyone.

JL
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Old 12-24-2007, 11:14 AM   #5
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I wouldn't use Almond milk as it is really to thin to replicate the silky quality of evaporated milk. You can use Cashew milk, made with 1/2 the water which works great.
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Old 12-25-2007, 04:42 AM   #6
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Thanks for the suggestions! I need a non-diary sub. Cashew milk is delicious, but the taste is so strong I think I might end up with a cashew pumpkin pie. It is also kind of carby. I wonder if I could add Not Sugar or something like that to thicken/silken almond milk? Happy Day for those celebrating Christmas.

Fern
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Old 12-25-2007, 04:52 AM   #7
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Hi
My mom uses coffee mate as a non dairy sub in recipies - sounds sick but it's not.
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Old 12-25-2007, 11:44 AM   #8
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Quote:
Originally Posted by dfc123 View Post
Thanks for the suggestions! I need a non-diary sub. Cashew milk is delicious, but the taste is so strong I think I might end up with a cashew pumpkin pie. It is also kind of carby. I wonder if I could add Not Sugar or something like that to thicken/silken almond milk? Happy Day for those celebrating Christmas.

Fern
[COLOR=Red]Maybe, but If you are making your own Almond milk, I'd not only add something like that, I'd make it stronger (use more almonds/or less water). If you can use the soy, I might also add lecithin to it to help thicken it.

The creamer would be a good option, except for the trans fats. But sometimes there are trade offs!!!! (Most of it also has corn syrup. But I'm not sure if the liquid creamer do or not. ... Probably.) My mother used to use creamer for a dairy sub when she had a problem with dairy.

Hmmmm just a thought, and I haven't tried it, so I don't know, but I wonder if you could reduce almond milk by heating it slowly to make more like evaparated milk? As I said, I really don't know. But I'd add the lecithin or thicknthin to it too if I did. But go easy on the TnT, and maybe add it after you've reduced it down. This theory of reducing it may be all wet!
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