Comments on: Dairy Free Pumpkin Pie

By: Chef Markus Mueller

Chef Markus Mueller — Sun, 22 Nov 2020 16:22:57 +0000

In reply to Nancy Martin. Hey Nancy, it must be full fat canned coconut milk. Not the liquid coconut milk sold as a drink.

By: Nancy Martin

Nancy Martin — Sat, 21 Nov 2020 20:31:07 +0000

I've been looking for a new dairy free pumpkin pie recipe and this sounds delicious. I have wondered about using coconut milk, the one I used to make was soy or almond and requires gelatin to set/firm. I do have a question. Do you use the full fat canned coconut milk or the kind you buy in the carton?

By: Chef Markus Mueller

Chef Markus Mueller — Tue, 20 Nov 2018 16:24:46 +0000

In reply to christine bolt.

Hi Christine,

Absolutely you can substitute honey for the brown sugar. You are correct in thinking it may go to liquidy, which is why I would suggest using only 1/3 cup of honey to substitute the 2/3 cup brown sugar. I would also suggest using 3/4 cup of coconut milk instead of the full cup.

I have to say I haven't tried this myself but the usual rule of thumb is to use half the amount of honey, and to reduce the liquid content of the recipe by one quarter.

I would love to hear back how it turns out for you!!

Chef Markus

By: christine bolt

christine bolt — Tue, 20 Nov 2018 16:00:36 +0000

Hello and thank you for the awesome recipe!!! I am looking forward to trying it out. I do wonder if there are brown sugar subs. I normally use raw honey or maple syrup but I am afraid those may make it too liquid and not firm up. Do you think raw sugar would work? thanks

By: Sarah Cummings

Sarah Cummings — Tue, 06 Nov 2018 21:34:19 +0000

This sounds amazing! Trying to cut down on dairy and this is my favorite dessert . Perfect!