no sweetened condensed milk pumpkin pie

anonymous asked:

Hi, I'm new to the blog and I'm excited to try some of the recipes but I'm lactose intolerant. For your recipes that require milk, which milk substitute do you think would work best? (Soy, coconut, almond etc.) I'm probably going to focus on baking first if that helps at all.

The recipes that use milk are:
Strange Bun-use lactose free milk or almond milk.
Chowder (uses half&half)-if you can find lactose free half&half it’ll work well, if not, mix a little cornstarch with water and then whisk it in the chowder to thicken it, and add lactose-free or soy milk.
Ice Cream (heavy cream+sweetened condensed milk)-This one’s a bit tricky. For the sweetened condensed milk, take 2 cans of full-fat coconut milk and bring it over a gentle boil, then add ½ cup of raw honey and simmer for 25-30 minutes, stirring often, then cool completely. That should be enough for the whole recipe. As for the heavy cream, some places sell lactose-free heavy cream. If that’s not available for you, coconut cream should work.  
Pumpkin Pie (evaporated milk)-coconut milk
Parsnip Soup-the heavy cream in it is optional, but you can use coconut or almond milk, but reduce the amount by a bit so as not to thin the soup too much.
Rice Pudding-coconut, soy, almond, or lactose-free milk will all work. Alternatively, rice milk might compliment the rice in the pudding. 
Pumpkin Soup (evaporated milk)-coconut milk
Chocolate Cake-coconut milk may compliment the chocolate flavour, but if you’re not keen on that then use almond or soy
Maple Bar-use lactose free or almond milk
Pancakes-any sort of lactose-free or dairy-free milk will do
Pepper Poppers-use water instead
Pink Cake-coconut milk or almond milk

I’m not entirely experienced in lactose-free foods, but I examined each recipe and did some Googling, so I think these will work! 


You know bluepeepswhiteydragon, I’ve actually played Dark Cloud 2. But considering this was back in the day when you could run down to your local mini mart and rent PlayStation games, it was quite a long time ago. Honestly, I had completely forgotten about it until you made this request.

It had been bothering me for years, I couldn’t even tell if it was a real game or a very detailed dream, much less it’s name! All I could recall was an oddly-scaled boy with a large wrench and a camera. I think I took a picture of a trachcan when I first got it. My gameplay wasn’t long-lived, as I think I quit when I ventured down into the tunnels under the city. As a 10-year old, I didn’t have a firm grasp of game-play mechanics or…uh, patience, actually. 

No wonder I never got past the swamp level with all the sentient washing machines in Banjo-Kazooie. 

Either way, Sweet Potatoes! If it’s a Potato Pie, you can be sure I’m not using russets, but don’t scoff the sweet potato. I didn’t like them either until a few years ago when I discovered how decadent my Mom’s sweet potato casserole she makes on Thanksgiving is. So after a devastating experience with the Sweet Potato Pie from Sam’s, I decided that I could do way better, and use a similar twist to my Mom’s casserole. Trust me, when you take your first bite, you’re never gong back to pumpkin. I’m sure not. Maybe that’s why it’s a powerup, because it’s elevated itself to a level towering over the generic pumpkin pie. The recipe is under the cut.

-MJ & K

Keep reading

Jack-O-Lantern Hand Pies

Yields 8-12 pies

Things you’ll need

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoons buttermilk
  • 1 (15-ounce) can pumpkin puree
  • 1 (11.25-ounce) can sweetened condensed coconut milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground ginger
  • Large bowl
  • Medium bowl
  • Pie dish
  • Whisk
  • Rubber spatula
  • Small ice cream scoop
  • Pan spray
  • Cutting board
  • Baking sheet lined with parchment
  • Pumpkin cookie cutter
  • Rolling pin

Let’s get started!

  1. In a large bowl combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until
  3. Drizzle in ice-cold buttermilk and then use your hands to form dough.
  4. Divide the dough into 2 disks and then wrap tightly in plastic wrap. Chill for 2 to 24 hours to set.
  1. Preheat oven to 350ºF.
  2. In a medium bowl combine all the filling ingredients and whisk together until smooth and well combined.
  3. Pour into a greased pie dish and bake for 60 to 75 minutes.
  4. Allow to cool fully before filling Jack-O-Lanterns.

Time to decorate!

  1. Roll out dough onto a floured surface and then cut out pumpkin shapes. On half of the pumpkins, use small and medium triangle cutters to create the face of the Jack-O-Lantern.
  2. Scoop 1 tablespoon of filling onto the plain pumpkin cutouts and then spread it just enough to leave a border around the edges.
  3. Brush some egg wash around the edges of the edges and then top it with a Jack-O-Lantern face. Gently press down on the edges so that the two sides stick together and then brush the top with egg wash.
  4. Bake at 350ºF for 25 minutes. Remove from oven to egg wash once more and then place back in the oven for 7 minutes.