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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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