Milk Substitute For Pumpkin Pie: What Can You Use?

Fall is in full swing and that means one thing – pumpkin spice season.

If you’re like me, you love all the delicious pumpkin-flavored treats this time of year.

But what do you do if you’re dairy-free or lactose intolerant and can’t have normal pumpkin pie?

Never fear, there are plenty of milk substitutes that can be used to make this delicious dish.

And in this post, I will share with you my personal favorite milk substitute for making pumpkin pie.

Let’s check it out.

What’s the best milk substitute for pumpkin pie?

In my experience, the best milk substitute for pumpkin pie is coconut milk.

You can easily substitute with a 1:1 ratio, and the taste of the pie would still be as delicious.

Coconut milk and coconut cream have the same origin which is the meat of the coconut.

But coconut cream is thicker because it has more concentration.

People use both in cooking around the world.

For example, they might use coconut milk to thicken a savory sauce or add flavor and creaminess to desserts; and they might use coconut cream for something like a dessert that needs to be thickened or sweetened.

Can a pumpkin pie have too much milk?

If you put too much evaporated milk in, the top will form blisters.

The inside of the filling is great and has a creamy texture with a slightly muted flavor and a hint of milkiness. (source)

What happens if you put too many eggs in pumpkin pie?

If you put too many eggs in your mixture, the filling will rise and then fall.

This might make it look like there are cracks in the pie.

If you are not a very experienced baker, follow a recipe exactly to make sure that all of the pumpkin pie is smooth on top. (source)

Why is my pumpkin pie mushy?

You might think that this means that the pie needs more time in the oven, but it actually means you overcooked it.

The eggs in the filling are overcooked if your pie feels soft. (source)

Why won’t my pumpkin pie cook in the middle?

The oven wasn’t hot enough, or the pie was not baked long enough.

This is one of many problems that can happen when you don’t manage your oven temperature or bake your pies for long enough.

Why did my pumpkin pie bubble up?

The pies bubble up because they have unstable air bubbles.

You can make them stay down by mixing the ingredients slowly or not adding as much air to the batter.

milk substitute for pumpkin pie

How much cornstarch do I use to thicken a pumpkin pie?

There is not a set number.

For an open-faced pie, you will need to use less than if it were in a double crust.

The average for 4 ounces of fruit is 1 to 2 teaspoons.

Is pumpkin pie filling runny before baking?

Yes, the filling should be runny when you put it in the oven.

But the pumpkin will thicken and solidify as it cooks.

This is why you want to take your pie out of the oven before it is cooked all the way through because if you leave it in too long, your pumpkin will finish setting as it cools.

Can you overfill a pumpkin pie?

No, it’s best not to fill your pie all the way up.

You should only fill it 3/4 of the way and leave 1/2 inch of crust showing.

The pie will rise slightly while baking, so doesn’t fill it too much!

Can you leave pumpkin pie out overnight?

Yes, you can leave your pie out overnight, but not for too long.

It needs to be treated like a quiche.

The FDA says it is OK to leave the pie out at room temperature for two hours, after which it might grow harmful bacteria.

How do you thicken a pumpkin pie?

You can use cornstarch to make your pie filling.

It will make it more solid and sturdy.

Will pumpkin pie thicken as it cools?

Yes, pumpkin pie will thicken as it cools.

This is because the liquid in the pie will evaporate.

You have to be careful not to overcook it, or your filling might crack when you cut into it.

Conclusion

I hope you found this article helpful.

To be honest, the best milk substitute for pumpkin pie is coconut milk because it really doesn’t change the taste of your delicious dessert at all.

In my experience, a 1:1 ratio would work just as well as cow’s milk and will not affect how good your pumpkin pies taste.

If you’re looking to cut out dairy from your diet, or are simply trying to find an alternative that can still produce a tasty dish- then coconut milk is perfect for you.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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