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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Desserts

Coconut Milk Pumpkin Pie

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 (Updated from original post on November 8, 2013)
 

This is my favorite pumpkin pie recipe.

I’ve made it with white sugar, agave syrup, and even sugar free (using Splenda); it turns out incredible every time! 

It has a beautiful light orange color that turns into a deep, creamy orange when cooked, just a teeny bit lighter than a pumpkin pie made with condensed milk. Previous pumpkin pies that I’ve made with soy milk tend to have a much darker color than a dairy pumpkin pie. Not to mention, it’s texture is light and fluffy when compared to a denser soy milk pumpkin pie.

It’s all about the coconut milk.

The full fat canned coconut milk has the same consistency as cream,  so there’s no need to thicken in it any way. Just make sure your canned coconut milk is full fat and at room temperature.

I hope you enjoy this very simple and absolutely delicious coconut pumpkin pie. I make it every year and dairy-eaters love it.

Coconut Milk Pumpkin Pie
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Ingredients
  1. 1 refrigerated pie crust
  2. 3/4 cup sweetener (white sugar, stevia, maple syrup**, or Agave syrup**)
  3. 1/2 teaspoon sea salt
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground ginger
  6. 1/2 teaspoon ground cloves
  7. 1/4 teaspoon ground nutmeg
  8. 1 teaspoon vanilla extract*
  9. 2 large eggs
  10. 15oz can pumpkin
  11. 12 oz full fat canned coconut milk, shaken
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Mold the pie crust into a 9 inch pie dish. Fold excess under and flute or cut and use as a garnish.
  3. Mix sugar, salt, and spices in a small bowl until thoroughly blended.
  4. In a large bowl, beat eggs. Stir in the pumpkin, vanilla, and then the sugar and spice mixture.
  5. Gradually add full fat coconut milk while stirring and continue to stir until just blended. Pour into pie crust.
  6. Bake for 15 minutes to set, then lower the temperature to 350 degrees Fahrenheit. Bake for 40 minutes. To check if the pie is done, stick a knife through the middle and see if it comes up clean. If there is a layer of pumpkin on it, you may need to bake for an additional 5-10 minutes. Allow pie to cool before cutting.
Notes
  1. *Updated
  2. **If using all maple syrup to sweeten, you only need 1/2 cup, rather than 3/4 cup. If using liquid sweetener, the pie will also cook better if you reduce the coconut milk by one tablespoon.
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Dairy Free, Egg Free Pumpkin Ice Cream

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It’s that time again! Fall is here, and I’m super excited about pumpkin everything! I’ve already had my pumpkin spice latte at Starbucks, and the annual Half Moon Bay Pumpkin Festival is in two weeks. There we will get big pumpkins from the pumpkin patch and enjoy pumpkin pancakes, smoothies, curry, pie, bread, and even pumpkin ale!

I had a go at some dairy free pumpkin ice cream and it is so delicious. It tastes just like pumpkin pie without the crust. My recipe is completely vegan and low in sugar. Add an extra half cup of soy milk to make it creamier and less pumpkiny, if you like it like that. I hope you have an ice cream maker!

Ingredients:
1 15 oz can full fat coconut milk, chilled
1 15 oz can pureed pumpkin, chilled
1/2 cup Very Vanilla Silk Soymilk (optional)
1/3 cup agave syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves

Directions:
1. Stir all ingredients together until smooth. I used an electric mixer but it’s not necessary.

2. Pour into your completely frozen electric ice cream maker and it should be soft serve ready in 15-20 minutes! Put it in the freezer for an hour to harden it up if you prefer. If storing in the freezer, let it soften for a half hour before eating.

                                                

Delicious Dairy Free Ice Cream

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Smooth, sweet, and creamy–it’s as good as the real thing! I love this combination of full fat coconut milk and vanilla soy milk. It makes a rich ice cream that doesn’t make me miss the dairy. I’ve tried a few combinations, and there are alternatives with fewer calories, but this recipe is the best tasting. Using just soy milk gives the ice cream a grainy, icy texture, but add the thick, sweet, full fat coconut milk and you have an instant substitute for heavy cream.

Any non-dairy milk will do for this recipe, but I love the thick texture and sweetness of Silk Very Vanilla soymilk. Homemade ice cream has the added benefit of being able to add your own amount of sugar. Agave syrup is a healthier option as it is metabolized slower than sugar. Besides being easy to mix in it also has a mild flavor that compliments vanilla quite well.

This recipe requires an electric ice cream maker. If you don’t have one, I suggest getting one. They are perfect for making ice cold homemade treats in twenty minutes or less. Frozen yogurt, sorbet, frozen drinks, and slushies are other great ideas to make with this tool.

You can easily add mix ins to make other flavors. Eight ounces of melted chocolate added to this recipe will give you a delectable chocolate ice cream. I’ve also added crushed chocolate and cream (dairy free) cookies in the last five minutes of mixing for cookies and cream ice cream. The possibilities are endless!

Ingredients:

1 can full fat coconut milk, chilled at least two hours in the fridge
1 1/4 cups refrigerated Silk Very Vanilla soymilk
1/2 cup agave syrup
2 teaspoons vanilla extract (use 1 tablespoon if using non-vanilla soymilk)

My pretty red ice cream maker…not much bigger than a coffee maker!

Directions:
1. In a large bowl, combine all ingredients and stir until well combined.

2. Pour into your frozen ice cream bowl and freeze according to your ice cream maker’s directions. It should be ready to eat in 15-20 minutes. It will be soft, so if you want harder ice cream, put in the freezer for at least 1 hour prior to enjoying.

Full fat coconut milk and Silk Very Vanilla soymilk.

Agave Syrup.

Adding the vanilla.

Churning process.
Finished product 🙂