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Healthy Home Economist / Archives / Videos / Dairy Free Pumpkin Pie (VIDEO Tutorial)

Dairy Free Pumpkin Pie (VIDEO Tutorial)

by Sarah Pope / Affiliate Links ✔

dairy free pumpkin pie video

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 are 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 autoimmune 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:

  • Sprouted pumpkin bread
  • Pumpkin cookies
  • Pumpkin soup recipe
  • Homemade pumpkin puree recipe
  • Pumpkin pudding
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Category: Holiday Cooking Tips (aired on NBC), Snacks and Sweets, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (27)

  1. Amanda Slavinski via Facebook

    Nov 18, 2012 at 2:34 pm

    i will definitely be making this for my husband this year.

    Reply
  2. tina

    Nov 18, 2012 at 1:57 pm

    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.

    Reply
  3. Helen Griggs via Facebook

    Nov 18, 2012 at 1:46 pm

    I will be trying this! We love coconut milk!

    Reply
  4. Sara James via Facebook

    Nov 18, 2012 at 1:36 pm

    Thanks for sharing this! My dad has trouble digesting dairy but loves pumpkin pie! I’ll try this 🙂

    Reply
  5. Brian J. Swanson via Facebook

    Nov 18, 2012 at 1:34 pm

    My daughter is allergic to all animal milk and allergic to almonds, coconuts. I make all my pies from scratch. there the best that way. do you know of any allternatives to soy milk. rice milk has cona oil it. any suggestions?

    Reply
    • Jennifer J

      Nov 18, 2012 at 10:35 pm

      I made 2 pies with almond milk last week, and nobody knew the difference.

    • Saeriu

      Nov 26, 2012 at 4:49 pm

      I wonder if you could make your own rice milk? I’ve seen recipes here and there on doing it. I think 101cookbooks.com 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.

  6. Marie Gagnon via Facebook

    Nov 18, 2012 at 1:14 pm

    Great Info!

    Reply
  7. Jill Nienhiser

    Nov 18, 2012 at 11:53 am

    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?).

    Reply
    • Sarah, The Healthy Home Economist

      Nov 18, 2012 at 1:01 pm

      You will like the results with whole coconut milk better I think. Coconut milk is sweet so you can reduce the sugar as a bonus. I typically use coconut sugar or sucanat.

  8. Aaron Houk

    Nov 18, 2012 at 11:30 am

    What would be the ramifications of using my own fresh raw goats milk, gently condensed over low heat to 60% volume?

    Reply
    • Sarah, The Healthy Home Economist

      Nov 18, 2012 at 12:58 pm

      That would probably be fine. Keep that heat as low as you can though. Those milk proteins are so fragile.

  9. Cassandra

    Nov 18, 2012 at 11:49 am

    I just use heavy cream.

    Reply
    • Jen

      Nov 18, 2012 at 12:48 pm

      This is what I do, as well.

    • Sarah, The Healthy Home Economist

      Nov 18, 2012 at 1:00 pm

      You will like the results from coconut milk better. I’ve tried heavy cream too.

    • Sarah Pope MGA

      Nov 13, 2019 at 11:22 am

      Yes, that works too!

  10. Mikki

    Nov 18, 2012 at 11:32 am

    I’ve seen Organic evaporated milk. Any better? There are times I don’t want that coconut taste in food.

    Reply
    • Sarah, The Healthy Home Economist

      Nov 18, 2012 at 12:59 pm

      Organic evaporated milk has the same allergenic qualities as supermarket evaporated milk. It is from milk w/o steroids and antibiotic residues, but it is still completely undigestible from the violent processing.

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