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Baking.....Evaporated milk.....Parve

I am soooooooo not a baker nor am I kosher but I will be going for Thanksgiving dinner in a kosher home. I am known for making the following recipe for sweet potato pie and the only issue is the evaporated milk. Do I bag the recipe or is there an alternative ingredient. Thanks in advance for your help.

Recipe: http://www.nytimes.com/2004/11/07/sty...

by the way, this is a delicious recipe

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  1. jnk....the "I'm not kosher but the house I am going to is" question comes up a lot here.

    To answer your actual question, I think replacing with a pareve creamer like Rich's will be fine. Reply if you need help finding it.

    Now,
    Just in case you did not clear the issue already, please make sure your hosts are okay with you bringing in food that has been made in a kitchen that is *not* kosher (if that is what you are doing).

    Good Luck.
    Are you doing your own crust?

    1. I've always shied away from recipes involving evaporated milk, because AFAIK there's no good replacement. If you really want to do it, vallevin's suggestion of a creamer is probably the best you're going to do.

      That said, to reiterate her point, PLEASE check with your hosts that they're OK serving something that was baked in a non-kosher kitchen. Most people who are careful enough not to serve dairy after meat probably would not serve or eat something baked in a non-kosher oven.

      2 Replies
      1. re: GilaB

        Thank you both for your timely responses, yes in fact she was the one who initiated the conversation, so she's fine with it. I'll make a dry run with the creamer to see how it comes out and if it doesn't, there's always plan b (as soon as I figures one out). As for the crust, I'll probably get a commercial one but will check the label before I buy it. Thanks again.

        1. re: jnk

          if you can track down MimicCreme, it's perfect for things like this. just be sure to use the *unsweetened* version.

          http://mimiccreme.com/

          Whole Foods, Stop & Shop and Wegmans all carry it.

      2. It would add a completely different flavour but what about coconut milk...the flavours would taste good together, even though it would be not like normal. Inidentally, it would then be similar to some Caribbean sweet potato puddings.

        10 Replies
        1. re: Muchlove

          make sure it says OU with no D or pareve. sometimes nondairy creamers have cassein which make it dairy

            1. re: jnk

              Re: Crust...if your live in the NY area, get oronoque brand

              1. re: vallevin

                I've used them in the past. Thanks for the info.

                1. re: jnk

                  Update:
                  I want to start by thanking you all for all of your advice. I did end up using "Mimiccreme" instead of condensed milk and it really worked perfectly. Granted it's been a year since I made this pie but if there was a taste/texture difference, I never noticed it. As for the pie crust, I did in fact find the "Oronoque" (made by Mrs. Smith's) at ShopRite in NJ and again it worked beautifully Your advice was truly appreciated.

                  1. re: jnk

                    A year? The original question was posted on Nov. 14 of this year. I'm confused.

                    1. re: queenscook

                      i believe the point was that the OP didn't notice a difference between this year's pie baked with MimicCreme and the last "regular" one baked a year ago for Thanksgiving.

                        1. re: queenscook

                          I just made a pareve pumpkin pie using almond milk (slightly less than the recipe called for of evaporated milk), a dollop of pareve sour cream and a tablespoon or so of maple syrup. I will post the results!

                          1. re: DeisCane

                            The texture was right on. The mouthfeel was a little bit less than perfect. All in all, I'd do that replacement every time.