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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
  • 3 eggs or 1⁄ 3 cup (85 mL) egg replacer
  • 1⁄2 cup (125 mL) sour cream. For dairy-free, use plain soy yogurt.
  • 1⁄2 cup (125 mL) whipping cream or dairy-free alternative e.g. Nutriwhip
  • 1⁄2 cup (125 mL) maple syrup
  • 1 tsp ground ginger
  • 1 tsp cinnamon


  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.


  • 3 cups (725 mL) all-purpose flour
  • 1⁄4 cup (60 mL) sugar
  • 2 egg yolks or 2 tbsp egg replacer
  • 2⁄3 cup (160 mL) butter, diced
  • 1⁄3 cup (85 mL) vegetable shortening, diced. For dairy-free, make it 1 cup of shortening and omit butter.
  • Pinch of salt
  • Ice water


  1. Place flour, sugar and salt in a food processor and pulse until combined. Add butter (if using) and 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.

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