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PostPosted: Tue Oct 03, 2006 9:16 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6502
Location: Ottawa
Just in time for Thanksgiving. Does anyone have a eggless milkless pumpkin pie recipe?

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Tue Oct 03, 2006 9:45 pm 
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Joined: Wed Aug 10, 2005 11:21 am
Posts: 688
Location: Cobourg, ON
There is a pumpkin pie recipe in the AAIA recipe book I have - it uses Nutriwhip in it. I think Saskmommy talked about it last year. I tried the recipe but it was runny - it tasted good though. I think my problem was I used my own stewed pumpkin which has more water content than store bought pure pumpkin. I will try to post the recipe tomorrow. I plan to try it again with the different pumpkin.
Kate

_________________
13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema
10 year old son - no allergies


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PostPosted: Tue Oct 03, 2006 11:04 pm 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
Just make sure you get the Nutriwhip is that is completely dairy-free / lactose-free. I think there are several kinds and you want to make sure you get the right one.

I would be interested in the recipe too!

K.

_________________
Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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PostPosted: Wed Oct 04, 2006 12:06 am 
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Joined: Thu Sep 22, 2005 11:39 pm
Posts: 1141
Location: saskatchewan, canada
Here it is (from the AAIA cook book)

Perfect Pie Crust

1 3/4 cups flour
1/2 tsp salt
3/4 cup vegetable shortening'
1/4 tsp baking powder
1 tsp vinegar
3 to 4 Tbsp cold water

in a large bowl, combine flour and salt. Using a pastry blender or knives, evenly cut shortening into flour mixture. In a small bowl, combine baking powder and vinegar. Add to flour mixture. Add water, a tablespoon at a time, until dough is moist enough to form a ball. Shape doough into 2 balls.

On a lightly floured surface, roll 1 ball into an 11 inch circle. Fold pastry in 1/2 and place in a 9 inch pie plate. Unfold gently and press in bottom and up sides of plate. Roll out remaining pastry and set aside for topping. Continue with the filling as desired in the recipe.

Note: For a single crust pie, unused pastry may be frozen for up to 1 month or refrigerated for afew weeks.

For a baked pie shell, line pan, prick bottom and sides with fork. Bake at 450 degrees F for 9 to 12 minutes or until light golden brown. Cool and continue as directed in a recipe.

Traditional Pumpkin Pie

Pastry for 1 pie
3 egg replacements (I use oil/water/vinegar)
3/4 cup sugar
2 cups pumpkin
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup nutriwhip or coconut milk (unwhipped)
2/3 cup soymilk

Line pie pan with pastry. In a large mixing bowl, combine egg replacements, sugar, pumpkin, and spices. Blend well. Slowly mix in Nutriwhip and soymilk. Pour into pie shell. Bake on bottom rack in 425 degrees F oven for 10 minutes. Turn heat down to 325 F and continue to bake for about 1 1/2 hours or until a knife inserted near the center of the pie comes out clesn. Cool.

Whip Nutriwhip and spread over pie before serving. Creamy texture and yummy flavor.

Susan, we will be having this for thanksgiving this weekend. It is awesome!

_________________
DD age 9 1/2 -peanuts, nuts,
DD age 7 1/2 - milk, eggs, chicken, peanuts, treenuts, cats, dogs,
DS age 2 1/2
Husband- asthma, eggs, treenuts, fish, shellfish environmental
Self - penicillan, eurithromiacin, mild laytex allergy.


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PostPosted: Wed Oct 04, 2006 7:00 am 
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Site Admin

Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6502
Location: Ottawa
Wow, and it thickens?
I will try it, thanks!

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Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Wed Oct 04, 2006 11:51 am 
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Joined: Thu Sep 22, 2005 11:39 pm
Posts: 1141
Location: saskatchewan, canada
Yep...it thickens. It is identical to milky/eggy pumpkin pie.

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DD age 9 1/2 -peanuts, nuts,
DD age 7 1/2 - milk, eggs, chicken, peanuts, treenuts, cats, dogs,
DS age 2 1/2
Husband- asthma, eggs, treenuts, fish, shellfish environmental
Self - penicillan, eurithromiacin, mild laytex allergy.


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PostPosted: Wed Oct 04, 2006 7:41 pm 
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Joined: Wed Aug 10, 2005 11:21 am
Posts: 688
Location: Cobourg, ON
I usually use Kingsmill egg replacer. How much oil, water, vinegar do you use for each replacement or for 3 replacements? Thanks. I use NutriWhip light. I think it is made by Maple Leaf. Which brand do others use?

_________________
13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema
10 year old son - no allergies


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PostPosted: Thu Oct 05, 2006 12:15 pm 
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Joined: Thu Sep 22, 2005 11:39 pm
Posts: 1141
Location: saskatchewan, canada
Sorry!! I meant oil/water/baking powder. And I use 1 tbsp oil/ 1 tbsp water/ 1tsp baking powder.

When I made it last year...I had never made any pumkin pie before, not even the real eggy milky one. It never really ocurred to me that it might be too thin or not set. I guess lucky for me it worked fine.

_________________
DD age 9 1/2 -peanuts, nuts,
DD age 7 1/2 - milk, eggs, chicken, peanuts, treenuts, cats, dogs,
DS age 2 1/2
Husband- asthma, eggs, treenuts, fish, shellfish environmental
Self - penicillan, eurithromiacin, mild laytex allergy.


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PostPosted: Mon Oct 09, 2006 1:00 pm 
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Joined: Wed Aug 10, 2005 11:21 am
Posts: 688
Location: Cobourg, ON
Okay, I am doing something wrong. I bake all kinds of other pies successfully but I have difficulty with this one. I used store bought pure pumpkin puree. Should I have mixed the nutriwhip longer with a mixer before pouring it into the pie shell? I put the pie on the second last rack - I was afraid the bottom one would cause it to burn. My oven is new and quite hot. Maybe it should have been on the bottom rack. The problem is the pie was in 2 hours and a knife was still not coming out clean. The middle is still quite soft. AHHHHH!!!!!!!!!! I have my inlaws and siblings here for a meal and no pie!!!!

_________________
13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema
10 year old son - no allergies


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PostPosted: Mon Oct 09, 2006 2:31 pm 
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Joined: Thu Sep 22, 2005 11:39 pm
Posts: 1141
Location: saskatchewan, canada
I don't remember having this problem last year...but I couldn't get the knife to come out clean yesterday either. I baked mine about 2 hours as well. I let mine cool, it is a little soft, but it tastes good...and it tastes done.

_________________
DD age 9 1/2 -peanuts, nuts,
DD age 7 1/2 - milk, eggs, chicken, peanuts, treenuts, cats, dogs,
DS age 2 1/2
Husband- asthma, eggs, treenuts, fish, shellfish environmental
Self - penicillan, eurithromiacin, mild laytex allergy.


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PostPosted: Mon Oct 09, 2006 5:11 pm 
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Site Admin

Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6502
Location: Ottawa
I used the whole can 768(?) ml of pure pumpkin and the Kingsmill egg replacer which is basically cornstarch. The pie was delicious! It was a bit soft in the centre but is firm enough today.
I would definately make this recipe again.

_________________
Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Mon Oct 09, 2006 6:36 pm 
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Joined: Wed Aug 10, 2005 11:21 am
Posts: 688
Location: Cobourg, ON
We ate the pie and it was very good. A little soft but I knew there was nothing in the pie that could cause harm if it was undercooked -no eggs! I will make it again next year and I will bake it on the bottom rack I think. Maybe a little less soy milk or more pumpkin perhaps. My daughter of course did not try it. But the whole point of making it was that she could if she wanted to. Happy Thanksgiving!

_________________
13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema
10 year old son - no allergies


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PostPosted: Mon Oct 09, 2006 10:08 pm 
i made one today that worked out well (gluten-casein free, and vegan (so eggless)). :) happy thanksgiving!


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PostPosted: Fri Oct 27, 2006 2:08 pm 
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Joined: Fri Oct 27, 2006 1:35 pm
Posts: 1
Can't wait to try the pumpkin pie recipe. Here is another
Creamy Pumpkin Pie
1/2 cup cold soy milk
1( 6-serving size )vanilla pudding, instant
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups dairy free whipped topping (cold)
1 Keebler ready crust Graham pie crust (or home made)

In large bowl beat first 3 ingredients with wire whisk for 1 min. Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours.

From RDShar
Daughter 6 yrs-milk, eggs, all nuts, legumes, latex, Amoxil, shellfish, mustard, sesame,
Son 13yrs-used to be milk, eggs, peanuts, citrus and tomatoes. Currently tuna
son 16yrs-none
Me-Sulfa
Husband-Shellfish and environmental


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PostPosted: Sun Oct 29, 2006 11:30 am 
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Joined: Sun Oct 08, 2006 10:53 am
Posts: 207
Location: Winnipeg, MB
I found this on another forum I belong to for an egg-free pumpkin pie recipe. Apparently the corn starch provides the binding component! I would have never thought of that! There were several posters who made it dairy/milk free by replacing the evaporated milk with 1/2 cup rice milk with the same fantastic results.

Egg Free Pumpkin Pie Filling

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 Cup corn starch
1 can (15 oz.) canned pumpkin (not pie filling)
1 can (12 fl. oz.) Evaporated Milk (Carnation)

MIX sugar, salt, cinnamon, ginger and cloves and cornstarch in small bowl. In a larger bowl mix pumpkin and dry ingredients. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

_________________
adult son allergic to peanuts, most tree nuts, eggs and penicillin.


Last edited by mharasym on Sun Oct 12, 2008 3:38 pm, edited 2 times in total.

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