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I'm wondering how the person who makes her own almond milk to use in the
pumpkin pie, goes about this -- thanks

-----Original Message-----




My post requesting a cf alternative to evaporated milk for pumpkin pie was
posted to the list pretty late Wednesday night, so I've only gotten three
replies so far.  It took so long for the message to get sent out, that I had
already made my pies.  I used soy milk and teh custard seems a little loose,
but good enough for me.



"Twice now I have made the most delicious pumpkin pie using almond milk,
which I make myself by processing almonds in water:  I used about 1 cup
almonds to 2 cups water.  I threw the whole thing into the pie, pieces of
almonds and all.  It works fine, and gives a gentle special taste to the
pie.  I recommend it.
I didn't have to add anything special to make the custard work.  (I also use
powdered egg whites instead of whole eggs - no problem!"

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