What is the best substitute for condensed milk in pumpkin pie to make it suitable lactose intolerant individuals?

There are several great substitutes for condensed milk in pumpkin pie for lactose intolerant individuals:

Dairy-free Condensed Milk:

* Coconut milk: Full-fat canned coconut milk works well, adding a subtle coconut flavor. It's readily available and often a good choice for those avoiding dairy.

* Cashew milk: Cashew milk can be blended with a sweetener and cornstarch to make a smooth, creamy base for the pie.

* Soy milk: Soy milk can be thickened with cornstarch and sweetened to make a decent condensed milk alternative.

Other Options:

* Pumpkin puree: Using more pumpkin puree in the recipe (around 1 cup) can compensate for the lack of condensed milk, creating a richer flavor. You might need to add more spices to balance the pumpkin flavor.

* Sugar and cornstarch: This creates a base similar to condensed milk but with less richness. You'll need to adjust the amount of sugar and cornstarch based on your preference.

* Coconut cream: If you can't find coconut milk, coconut cream can be used, but be sure to adjust the amount as it's thicker.

Tips:

* Always test your substitutes before making the whole pie, as the flavor and texture might differ from traditional condensed milk.

* You might need to adjust the amount of spices in the recipe based on the substitute you choose.

* Always make sure to check ingredient labels for potential allergens.

No matter what substitute you choose, the key is to ensure the pie has a smooth and creamy texture. You might need to play around with the proportions a bit to achieve your desired consistency. Enjoy your lactose-friendly pumpkin pie!