Are you using the whipping cream as a topping or as a substitute for cream
in the pie? If you are using it in the pie I have used soy milk in place of
cream in pumpkin pie recipes and it turns out great.
If you are wanting a whipped topping, I found a frozen one (similar to Cool
Whip) that I plan to try this weekend. I found it at a local health food
store, but can't comment on the quality since we haven't tried it yet. It
is called Hip Whip by Now and Zen. Ingredients are: Water, grape juice
concentrate, expeller pressed high oleic canola oil, cocoa butter, tofu
(soybeans, calcium sulfate), brown rice syrup, cashew butter, agar agar,
pure vanilla extract, guar gum.
I also have a microwave recipe for dairy-free chocolate pudding which would
be very good in a pie if you want to try this.
Chocolate Pudding
1 Tbsp. margarine
2 squares unsweetened chocolate (or 6 Tbsp. cocoa and 2 Tbsp. oil or
shortening)
1/2 cup sugar
3 Tbsp. corn starch
1/4 tsp. salt
1 3/4 cups soy milk or other milk substitute
1 egg, slightly beaten
1 tsp. vanilla or almond extract
Combine margarine and chocolate. Microwave 45 seconds to 1 minute on high
until melted. Set aside.
Mix sugar, corn starch and salt together. Gradually stir in milk
substitute. Blend in melted chocolate mixture. Microwave 6-7 minutes on
"8", or until thickened, stirring once with a wire whip.
Stir a little of the hot mixture into the egg. Blend warmed egg into hot
mixture. Microwave 1 minute and 30 seconds on "8", or until custard coats a
metal spoon. Fold in vanilla. Cool.
I hope that some of this helps you.
Sandy
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