Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids
Lactose-Free Pumpkin Whatever

 I have a friend who is lactose allergic (not lactose intolerant — there is a difference). I am making a dish this Thanksgiving called Pumpkin Dump Cake. One of the ingredients called for is a 12-ounce can of evaporated milk. What can I use as a substitute so that my friend can also enjoy this exquisite dish without sacrificing any of its excellent flavor, by using something like rice milk or goat’s milk? The full ingredient list and instructions follow so as to best understand how the ingredients interact and the nature of the dish and so forth.

 What a lovely name for a recipe! We’ve been trying to think of something clever to say about it but find we just don’t need to.

Rather than goat’s milk, we would use soy milk, which is already slightly sweet, and much easier to find at the market.

We’ve been debating whether you should thicken it just a bit to compensate for the consistency of evaporated milk (i.e., whether the switch to soy milk will make your pumpkin batter too soupy), but it’s probably not worth the trouble. Either put in a little less soy milk or cook the Pumpkin Dump Cake (we just can’t stop saying the name!) 5 to 10 minutes longer so that it sets up as firmly as it should.

The issue you haven't addressed, though, is the lactose in the butter, which is present in a small amount, but still present. The most likely solution — substituting margarine — is also problematic, because most margarines contain small amounts of lactose, as well. Short of dumping vegetable oil or melted lard on your Pumpkin Dump Cake, we suggest seeking out a lactose-free margarine (Fleishmann's unsalted and light versions are lactose free) for the dish.

Pumpkin Dump Cake
(In its original form — with lactose)


29 oz. can pumpkin
12-oz can evaporated milk
1-1/2 cups sugar
4 eggs
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1 box yellow cake mix
2 sticks of butter
1 cup pecans
Cool Whip


Beat together pumpkin, milk, sugar, and eggs. Add salt, cloves, cinnamon, and ginger. Mix well.

Pour into a 9" x 13" x 2" pan. Sprinkle dry cake mix evenly over the top of pumpkin mixture. Melt two sticks of butter and drizzle evenly over all. Sprinkle on nuts.

Bake at 350°F (175°C) for 60 minutes. Cool.

Top with Cool Whip.

Submit your question
to Ochef

Related Articles:
Crustless Pumpkin Pie
Pumpkin Pie without Butter or Evaporated Milk
Making a Two-Crust Pumpkin Pie
What is Pumpkin Pie Spice?
Cooking with Pie Pumpkins or Decorative Pumpkins
Related Recipes:
The Best Pumpkin Pie
Pumpkin Apple Pie
Double Layer Pumpkin Pie
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links