If you are looking for a milk-free pumpkin pie recipe, look no further! We have five delicious substitutes that will make your Thanksgiving dessert just as tasty as ever. From soy milk to almond milk, there is sure to be a milk replacement that suits your taste buds. So don’t miss out on the pumpkin pie this year – try one of our recipes below!
1. Coconut milk:
For a tropical twist, swap out the milk in your pumpkin pie for coconut milk. This will add a hint of sweetness and give your dessert an extra creamy texture.
2. Soy milk:
Soy milk can be used as a milk substitute in almost any recipe, including pumpkin pie. It’s lower in fat than cows milk and is packed with protein and calcium, making it a healthier choice for those who prefer to avoid dairy products.
3. Almond milk:
This dairy-free milk alternative has become increasingly popular over the past few years due to its nutty flavor and creamy texture. Almond milk can be substituted in place of cows milk and will make your pumpkin pie deliciously rich without being overly sweet.
4. Cashew milk:
Another great option if you are looking for a non-dairy milk substitute is cashew milk. This plant-based alternative has a creamy consistency and a subtly sweet flavor that will make your pumpkin pie irresistible!
5. Rice milk:
If you want to add a little extra sweetness to your pumpkin pie, try using rice milk as the milk substitute. This milk alternative is made from white or brown rice and has a slightly nutty taste – perfect for adding an extra layer of flavor to your dessert.
No matter which milk substitute you choose, you can be sure that your pumpkin pie will still be delicious. So give one of these milk replacements a try this Thanksgiving and let us know how it turns out! Happy baking!
Read more: evaporated milk substitute in pumpkin pie.