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I am casein intolerant, as well as a celiac. Tonight I am making a pumpkin
pie for Thanksgiving. The recipe I have calls for evaporated milk. Can I
just substitute regular soy milk? Or should I simmer it a while so it
thicker?
BTW: I"m using Foods By Gillians frozen pie crusts. I made a test pie last
weekend and all agree the crust is very good. They are sold at many health
food stores here in Maine.
Thank you,
Dawn Dutton
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