Casein Free Pumpkin Pasties & "Evaporated Milk"

As mentioned in my post about Pumpkin Pasta, I found a great website with 100 Pumpkin Recipes.

Pumpkin Pasties are a dessert talked about in Harry Potter, and happen to be a great fall pastry to serve up. I'm planning on making them again for Thanksgiving. You can also get creative and fill them with other flavors to create a personal pie for any occasion!

The main substitution here is for Evaporated Milk.

I found a very helpful site KidswithFoodAllergies.org. By scrolling down to the "Substituting for Evaporated Milk" section, you will discover the secret!

All you have to do is simmer a safe milk alternative (Rice or Soy Milk) without scorching it. Carefully simmer 3 cups of safe milk alternative until it's 1 cup! This did take a while and I did scorch it... no biggie...

When there is about 1 cup remaining add 1 1/4 Cup of sugar and completely dissolve in the sauce pan.

Here's what the final product looked like.

Note: Don't just brush the pastie with beaten egg, add a bit of water to the wash to get a smoother golden top!

Casein Free Pumpkin Pasta

I found a few recipes on this site after I googled "pumpkin recipe". To be precise, I found 100! But I specifically was drawn to Pumpkin Pasties, Pumpkin Chili, and Pumpkin Pasta.

This is Pumpkin Pasta.

It was very easy to make this recipe into a Casein friendly meal. I keep a dish of shredded "cheddar" in the freezer for such occasions. This recipe calls for a lot of Parmesan and other various cheeses, but I just sprinkled a bit of our safe "cheddar" and let 'er cook! We used soy milk instead of cream. I usually use Coconut creamer instead of cream (like in my Scone recipe) but we work with what we have, and we had Silk!

I have to tell you. With every bite my husband was "MmmmMmm"-ing and he never does that! It was an easy, festive, savory dish.