Funday Sunday - Pumpkin Pie, Dairy Free!

Could it be? Is it really possible that there is a way to make pumpkin pie without milk in it? Why yes. Yes it is. I figure, in spirit of the holiday, I will post a holiday recipe. Okay, so you can get a pumpkin pie recipe just about anywhere on the internet, right? Well, it's true. I mean, all you have to do is google it and bingo! There's a pumpkin pie recipe lookin' back at ya!. Shoot, you can even get it off the side of a can of pumpkin. But if you have a milk allergy, nearly every recipe you find will include one key ingredient: evaporated milk. It's sorta necessary for the pie to work. There's no such thing as canned evaporated soy milk. So after some research, I found that you can, in fact make evaporated soy milk. Without further ado, I give you Pumpkin Pie, Dairy Free!

Pumpkin Pie, Dairy Free!

2 Eggs: beaten
1 1/2 c. Pumpkin
3/4 c. Sugar
1/2 t. Salt
1 t. Cinnamon
1/2 t. Ginger
1/4 t. Cloves
4 1/3 c. Plain soy milk*
1 Uncooked pie crust

The first thing you will want to do is evaporate your soy milk. This is a very long process because you have to evaporate the soy milk down by 50%. A normal pumpkin pie takes 1 & 2/3 cups of regular evaporated milk (1 can) and in order to get soy milk (which is extremely low fat) to work in an evaporated form, you have to start with twice the amount you need. The purpose of evaporated milk is to have the fatty part of the milk which is why soy milk doesn't work well in puddings and pies. Pour your milk into a saucepan and simmer it down over a medium-low heat. I will warn you that it takes at least an hour to evaporate it to 50%. Stir continuously so that you prevent scorching or boiling over. I use a wooden spoon to stir.** Once you have your evaporated milk, let it cool in the fridge so that it is at least warm and not boiling hot. Mix the eggs, pumpkin, sugar and salt together in a large bowl. Add the cinnamon, ginger and cloves. Finally, add the evaporated soy milk and mix it all well. Pour it in the uncooked pie shell and bake in the oven at 350 degrees for 45 minutes to an hour (the soy milk can increase the cook time from what I've experienced so that is why I say up to an hour.) The pie is done, when you can insert a knife into the middle and it comes out clean. The pie will look slightly darker than your traditional pumpkin pie but tastes identical!

*I've never used vanilla soy milk on this because I think it might not cook down the same as plain. Sugars can do weird things when they get heated. **Tip: You can use the handle of the wooden spoon to keep track of your evaporated milk process. Before turning on the heat, dip the handle into the milk to measure depth and mark that spot with your fingernail/knife on the spoon. Make a mark at the halfway point on the spoon and every so often, just dip the handle into the milk and see how close you are to the 50% point.