Video: Dairy Free Pumpkin Pie (No Nasty Evaporated Milk!)

by Sarah TheHealthyHomeEconomist

The second of the five cooking tips I filmed for News Channel 8 Today television show demonstrates how to make pumpkin pie without canned evaporated milk.

Canned evaporated milk is one of the most health robbing processed foods that is regularly part of Holiday meal preparation and it can so easily be avoided!

Not only is the milk used to make canned evaporated milk typically from sick, confined cows kept going via a cocktail of drugs and fed large amounts of genetically modified corn and soy, but it is also heavily processed which denatures the fragile milk proteins.

The violent processing required to produce evaporated milk damages the fragile milk proteins so completely that the enzymes the body produces to digest these proteins lose their effectiveness as they no longer fit together like puzzle pieces.  Any undigested milk proteins either rot in the gut providing the perfect breeding ground for pathogens, or worse, make their way into the bloodstream due to “leaky gut” syndrome, which nearly all Westerners suffer from to some degree.   At that point, the body identifies the undigested proteins as foreign invaders and mounts an immune response, better known as allergies, asthma, eczema and other symptoms of auto immune disorders!

A simple substitution of whole coconut milk for the evaporated milk solves this problem entirely.   While it is best to use fresh coconut milk if possible (click here to learn how to make), even if you used a canned version with no additives, it is a huge improvement over evaporated milk.   Coconut milk is low in protein so there isn’t much to denature via processing and the fats in coconut milk are stable when heated and highly beneficial to health.   These medium chain triglycerides (MCTs) are even being researched as a method for halting and reversing Alzheimer’s disease.

As a bonus, coconut milk is naturally sweet so you may find as I have that you can reduce the amount of sugar (I use coconut sugar or sucanat – click here for sources) in your recipe and still achieve the same level of sweetness.

The best part about using coconut milk instead of evaporated milk in your pumpkin pie is the taste. The taste is creamier and much more enjoyable than the results produced with canned evaporated milk!

Click here for my pumpkin pie recipe.

To view all the Holiday Turkey Tips I filmed for the NBC News Channel 8 Today show, click here.

Sarah, The Healthy Home Economist


Comments (30)

  1. After I originally commented I clicked the -Notify me when new feedback are added- checkbox and now every time a comment is added I get four emails with the identical comment. Is there any approach you possibly can take away me from that service? Thanks!

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  4. I made 1 pie using creme fraiche and 1 using coconut milk and coconut sugar. I made a gluten free crust and used coconut oil. My son is gluten,dairy, and nut free. His pie turned out lovely. I love seeing Sarah recommend this. We’ve been eating this way for more than 4yrs. and have learned a lot.

  5. Hi Sarah – can I just use coconut cream? I get mine from Wilderness Family Naturals and it is a great product. Thanks for the great recipe!

  6. Brian,
    Can your daughter have sunflower seeds? You can make milk from sprouted sunflower seeds just like you would homemade almond milk. IT might be worth a try. You could try it in a small batch of custard and just cook it in 8 oz jam jars on the stove top in a slow water bath to see if how it turns out before you make the whole pie.
    We make custard this way sometimes.

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  8. Great idea. I’m curious about your crust though? What do you do for yours? I tried to make a quiche crust from coconut flour once and it did not turn out so well. Waiting for suggestions from our HHE:)

  9. Pingback: Video: Dairy Free Pumpkin Pie (No Nasty Evaporated Milk!) | CookingPlanet

  10. Nice segment, Sarah! I might try coconut milk if I could find one that didn’t have crap in it. I will stick with cream for now.

    • I wonder if you could make your own rice milk? I’ve seen recipes here and there on doing it. I think has a recipe but I’m not sure. I’ve also come across cashew milk…homemade. If memory serves me, homemade rice/cashew milks are not very labor intensive.

  11. The way I make pumpkin pie, which always gets raves, is to use the Libby’s recipe on the can, but substitute an equal amount of heavy cream for the evaporated milk. Way richer, creamier, and delicious, and I can use my raw heavy cream or pasteurized organic heavy cream (better at least than conventional evaporated milk).

    Of course, that recipe uses white sugar, but most people do only make pumpkin pie at Thanksgiving, so a once a year indulgence may be okay as long as you aren’t sugar sensitive. Using maple sugar or maple syrup might be an acceptable substitution and provide a few more minerals (any one know if you can just put an equal amount of maple sugar or syrup in for the white sugar in a typical pumpkin pie recipe?).


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