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Vegan pumpkin pie: need best egg and evap milk substitutes

Discussion in 'Recipes' started by Danny, Nov 19, 2018.

  1. Danny

    Danny New Member

    Joined:
    Nov 19, 2018
    Messages:
    1
    Location:
    Athens GA
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    +0 / 0 / -0
    Lifestyle/Diet:
    Vegan
    Hi all,

    There are a million vegan pumpkin pie recipes on the web, however, all that we have seen are from scratch. We want to use a can of Libby's Pumpkin Pie filling and want to know the best vegan substitutes for the eggs and evaporated milk that need to be added.

    We are familiar with the typical vegan egg substitutes, but are not familiar with the best one (or ones) for this particular application (ditto for the evap milk). Therefore, we are asking the community of experienced vegan pumpkin pie makers: What are the best subs for this particular application? If you have not actually made a vegan pumpkin pie using the subs you have in mind, please hold on to that thought and allow those with tried and true methods to speak. We are especially interested in hearing from those who have made a vegan pumpkin pie using a can of filling.

    Many thanks,

    Danny
     
  2. Lou
    Happy

    Lou Active Member

    Joined:
    Jun 8, 2018
    Messages:
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    Location:
    San Mateo, Ca
    Ratings:
    +524 / 1 / -4
    Lifestyle/Diet:
    Vegan
  3. Forest Nymph
    Procrastinating

    Forest Nymph Active Member

    Joined:
    Nov 18, 2017
    Messages:
    814
    Location:
    Northern California
    Ratings:
    +456 / 1 / -12
    Lifestyle/Diet:
    Vegan
    I think that one of the best subs for evaporated milk is the really thick canned coconut cream. Not the little carton of coconut milk, the stuff you find in the "specialty foods" or "ethnic foods" aisle.

    You have several options with eggs. In some areas you can actually purchase a vegan egg baking substitute - not Follow Your Heart VeganEgg, those are for directly eating - but some kind of powdery substance in a box you can use in recipes. The easiest thing to use is probably aquafaba, or chickpea water from a can. You can also grind flax seeds and mix them with a little water. I would say to use pumpkin or apple sauce if you were baking a cake with flour, but in the case of a pumpkin pie that's probably not a good idea.
     

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