Comments on: Healthy Pumpkin Pie

By: Lindsay

Lindsay — Wed, 09 Nov 2011 15:19:03 +0000

I would probably try coconut milk or hemp milk myself because it is the best nutritious milk option for the lacto intolerant. It may change the taste slightly, but at least coconut milk would add sweetness that might just compliment the flavor.

By: Elyssa

Elyssa — Wed, 09 Nov 2011 02:44:49 +0000

Hi, I have a daughter that is extremely lactose intolerant. Any milk at all causes her to have a reaction. I was wondering if there was another substitute for the milk. almond or rice perhaps? or would that change that taste too much? Thanks!

By: Denise

Denise — Wed, 20 Oct 2010 21:13:03 +0000

I believe when you said you could substitute 2 12oz cans of evaporated milk for the heavy cream and milk, that it should really be 1 can. I caught myself before I dumped both cans into my mixing bowl

Thanks for the recipe.

Denise

By: Lindsay

Lindsay — Tue, 01 Dec 2009 22:57:35 +0000

I have not personally made a pie with honey but have tried other peoples attempts…no thank you. It is too strong a flavor. The sucanat is yummy!

By: Deb

Deb — Tue, 01 Dec 2009 14:45:52 +0000

Lindsay, thanks for sharing – I’m so ready to make a pumpkin pie that is actually health food!

I’m wondering if you’ve tried it w/ honey?

I made some pumpkin muffins last night and they taste fine. However, the cream cheese frosting w/ honey I made for them tastes just a bit too ‘off’ the standard powdered sugar version.

If you were in Tacoma I’d bring some by for a taste test!

Blessings,
Deb