Pumpkin pie filling.

I have some pumpkin pie mix here and the directions on the back call for 3/4 C evaporated milk and 2 eggs to make the filling. Anyone know what to sub?

1/2 the amount of dehydrated milk in soymilk and maybe 2 TBSP baking powder?

Is there any liquid in the recipe?

Just the dehydrated milk, and eggs, which I guess have water.

egg replacemant I use, which is also healthy (omega 3 fatty acids):

in coffee grinder (but clean, the one you use only for grinding seeds and nuts) grind 1 tablespoon of flaxseed. Mix it with very little warm (not hot) water and you will get something very similar to egg, which is good for binding different ingredients in baking goods.

anothet thing that I would use instead of milk and egg togehther is grinded oatmeal and some tahini.

It lookes like this:

http://img708.imageshack.us/img708/6403/46beskvasnihlebspirinem.jpg

This is macrobiotic pumpkin pie i made. The dough is made from cooked brow rice and whole wheat flour. The filling is just blended baked pumpkin and some tahini and mugi miso paste

No coffee grinder. :/

No coffee grinder. :/

mortar and pestle?

No coffee grinder. :/

mortar and pestle?

Nope. Would a blender work?

Dont know. Maybe a good one would do the job.

I have had good results with Ener-G egg replacer. I got it at the health food store. For the milk I just use regular soy milk or coconut milk.

We've always made it with aseptic firm tofu, pureed pumpkin, and spices.

Going downtown today, going to get some egg replacement from whole foods and make some pies. :] Woohoo.

You can also buy pre-ground flax meal to do what vege's suggesting.

Thank you everyone! My pies came out great! I used 8g Ener-G egg replacement mixed well in 4 TBSP warm water and 1/2 a cup of vanilla soymilk. I used 2 pre-made whole wheat organic crusts. After letting the pies set up and cool for 6 hours the results were delicious!