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PostPosted: Thu Oct 04, 2012 11:13 am 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6455
Location: Ottawa
:banana I came to bump this and found it already done-yeah!

Thank you.

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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: Wed Oct 09, 2013 11:11 am 
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Joined: Sat Jan 08, 2011 10:58 pm
Posts: 57
I'm going to be making saskmommy's pumpkin pie this weekend. It sounds yummy and DD has said she wants pumpkin pie for dessert this year.

But I think I'll use the coconut milk instead of nutriwhip. Has anyone tried it with coconut milk?


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PostPosted: Wed Oct 09, 2013 2:57 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
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Location: Ottawa
I think it should be fine. You might want to make a filling test first to see if you need to add some cornstarch. It would be a shame if it didn't work. I use this recipe every year but with Nutriwhip.

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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: Wed Oct 09, 2013 3:00 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6455
Location: Ottawa
Allergic Living has some good recipes as well!
http://allergicliving.com/index.php/201 ... ay-baking/

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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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 Post subject: Re:
PostPosted: Tue Nov 12, 2013 8:15 am 
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Joined: Sat Jan 08, 2011 10:58 pm
Posts: 57
saskmommyof3 wrote:
Here it is (from the AAIA cook book)

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!


I used this recipe for our pumpkin pie this year. It was delicious. The filling was a little on the soft side but it was very tasty. DH who loves pumpkin pie said that it was a make again recipe so that was a huge compliment. I ended up using the Nutriwhip like everyone else has and it worked great.

Thanks saskmommyof3 for posting this recipe!


Last bumped by _Susan_ on Tue Nov 12, 2013 8:15 am.


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