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Discussion Starter · #1 ·
I bought a can of pumpkin pie filling, and didn't notice until I got home that it said "To bake pie, you will need 1 egg, 80ml evaporated milk and an unbaked pie shell". I have egg replacer for the egg, and I bake my own crusts, but what can I do (that's vegan) the about evaporated milk?
 

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I found this somewhere else:

Quote:
Sweetened Condensed 'Milk and Evaporated 'Milk

Condensed Soymilk or Rice Milk I (Quick Method)

Prepare 2 cups soymilk or rice milk made from powdered mix, using triple the powder called for.

Add 3/4 cup sugar or equivalent.

Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add vanilla to taste, and a pinch of salt.

Cool.

Store in jar in fridge.

For Evaporated 'Milk: Use only double the powder. Omit sugar.

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Condensed Soymilk or Rice Milk II (Slow-Cook Method)

Put 3 cups liquid soymilk or rice milk in a saucepan.

Add 1/2 cup sugar or equivalent.

Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup.

Add vanilla to taste, and a pinch of salt.

Cool.

Store in jar in fridge.

For Evaporated 'Milk: Cook until volume is reduced to 1 & 1/2 cups. Omit sugar.

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Condensed Soymilk or Rice Milk III (Semi-quick Method)

Put in blender:

1 cup powdered soymilk or rice milk -- do not pack down!

3 Tbsp melted margarine

2/3 cup sugar

1 tsp vanilla extract

Pinch of salt

1 cup boiling water

Blend together until well mixed.

Cool.

Store in jar in fridge.

For Evaporated 'Milk: Omit sugar, vanilla, margarine, and salt. Use 1 & 1/2 cups water.
Hope that helps a bit?
 

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Silken tofu, blended with a littl soymilk until it's "liquidy" and thick.

So, why not just use a vegan pumpkin pie recipe? There's ton's of 'em - check out the ones here on VB or the 'Mori-Nu' website has a classic that is really very tasty.
 

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Discussion Starter · #8 ·
It worked out just fine when I made evaporated soymilk, as per the instructions above.
It was pumpkin pie filling that I bought, not just pumpkin puree, and the instructions were on the tin for how to do it (not just a suggested recipe).
 

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Coconut milk has a lot of fat in it and I've discovered if you sub ALL coconut milk for the evap. milk, you end up with a sort-of "oily" pie.

I've had good luck with half soy milk and half coconut milk however. Very tasty and makes a nice firm pie, not as "jiggly" as many vegan pumpkin pie recipes.
 
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