You are viewing Allergic Living United States | Switch to Canada
Allergies, Asthma & Gluten-free

SIGN UP For Our Free e-Newsletter

Submit
Click To See Past Newsletters
Allergy Safe Recipes

Scrumptious Pumpkin Pie

Scrumptious Pumpkin Pie

Filling Free of: All top allergens, and gluten when using gluten-free crust.

Filling Ingredients

  • 1 1/2 cups (360 mL) pumpkin purée
  • 1⁄ 3 cup (85 mL) egg replacer or 3 eggs
  • 1⁄2 cup (125 mL) dairy-free plain yogurt or  sour cream.
  • 1⁄2 cup (125 mL)  dairy-free whipping cream (e.g. Nutriwhip)
  • 1⁄2 cup (125 mL) maple syrup
  • 1 tsp ground ginger
  • 1 tsp cinnamon

Method

  1. Pre-heat oven to 375°F. Combine all ingredients in a large bowl and mix well. Pour mixture into desired pie crust (recipes follow).
  2. Bake 20-25 minutes until filling is set. Remove from oven and cool before serving.

Gluten-Free Pie Crust – click here.


Regular Pie Crust (makes two crusts)

This version contains wheat.

Ingredients

  • 3 cups (725 mL) all-purpose flour
  • 1⁄4 cup (60 mL) sugar
  • 2 egg yolks or 2 tbsp egg replacer
  • 1 cup (250 mL) vegetable shortening, diced.
  • Pinch of salt
  • Ice water

Method

  1. Place flour, sugar and salt in a food processor and pulse until combined. Add shortening. Pulse until mixture resembles coarse bread crumbs.
  2. Continue to pulse adding 1 tablespoon of ice water at a time, until smooth dough forms.
  3. Remove dough. Divide in half and form each half into a disk. Wrap disks in plastic wrap and refrigerate for one hour.
  4. Once chilled, roll dough out to 1 ⁄ 4-inch thickness and lay into pie plate, trim edges.
For gluten-free recipe, click here.

Recipe by Food Editor Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

more recipes like this
back to previous page

Comments

comments