Dairy Free Pumpkin Pie (VIDEO Tutorial)Updated: August 28, 2017Holiday Cooking Tips (aired on NBC), Snacks and Sweets, Videos
The second of the five cooking tips I filmed for the Today Show on News Channel 8 demonstrates how to make my favorite dairy free pumpkin pie recipe that ditches the nasty 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, 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 sustainable 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!
To view all the Holiday Turkey Tips I filmed for the NBC News Channel 8 Today show, click over to the provided link.
More Pumpkin Recipes!
If you enjoy recipes using pumpkin, try these other traditional recipes using this nutritious Autumn vegetable:
Sarah, The Healthy Home Economist
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