>All,
>
>Does anyone have a dairy-free pumpkin pie recipe that tastes
>anything like the "traditional" kind?
>

Yes - my mother-in-law makes one that is great. I believe that she follows
a standard pumpkin pie recipe, but instead of using evaporated milk, she
uses pumpkin butter from Trader Joes (any pumpkim butter will do). BTW,
pumpkin butter, like apple butter, has nothing to do with butter - that is,
it no dairy in it (check to make sure) - it's a sweetened, cooked, pureed
form of the food.

>HELP!
>
>Also, I'm trying to figure out what the best milk substitute
>is for baking and cooking. I *cannot stand* the taste of soy
>milk and it seems that the soy milk does not blend well at
>all with the other flavors in whatever I'm cooking or baking.
>All I can taste is the soy milk. Blech! Is Rice Dream any
>better? I've found that I can actually stomach the chocolate
>rice dream (haven't tried the vanilla or regular yet). I'm
>drastically cutting down on my dairy now (pregnant again -
>survey results soon - they're still coming in) and my son's
>getting old enough that he wants to eat what we eat. He
>*LOVES* pizza (without cheese) and is trying to eat our
>casseroles now. He is SEVERELY allergic to all dairy. Even
>miniscule contamination is now giving him facial eczema.
>
>
Look around in bookstores and at libraries. There are several good
cookbooks with dairy-free recipes. It's not just a matter of substituting
(although sometimes a substitution may help) - it's a matter of finding an
alternative recipe.

One good thing to learn is how to make a good dairy-free sauce. If you can
learn this, you can make numerous foods that taste good. I use dairy-free
margarine or olive oil or corn oil to brown a couple of tablespoons of
flour, then add chicken broth or stock, salt, herbs/spices.

For the bread maker, substituting 1 tsp to 1 tbsp gluten substitutes well
for the powdered milk.
______________
Mark Feblowitz