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Scrumptious Pumpkin Pie

Scrumptious Pumpkin Pie [1]

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

Filling Ingredients


  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 [2].

Regular Pie Crust (makes two crusts)

This version contains wheat.



  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 [2].

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 [3].