
The "lactards" returned last night from an epic desert adventure, so I butchered the fatted October pumpkin and set about figuring out how to make a lactose-free pumpkin pie.
The crust is simple -- merely substitute melted coconut oil or melted cocoa butter for the butter in a sweet shortbread crust. Both coconut and cocoa fats lend a distinctive, marvelous flavor without making asses of themselves in front of the sugar and spice. It's getting a rich, tender, creamy filling (dairy adjectives, all!) that poses the challenge for our lactose-free custard-maker.


*Soy bloats tummies, shrinks testes and kills cute rainforest animals. Furthermore, commercial nut, bean, and grain milks are almost always diluted, which is extra-undesirable when we consider that we're trying to replace the cream in our pumpkin pie, not just ordinary milk. Readily-digested and much less controversial rice milk is too watery, and I feared would make for curdled eggs. The other commercial non-dairy milks had loads of sugar and unpronounceables, so I left them on the shelf (where their life is frighteningly long). Undiluted homemade soymilk would be much better for custardy purposes, but if we're going to that trouble, we really ought to make our own almond milk, and avoid the whole fart-testicle-rainforest business anyway.