Allergy-Friendly Pumpkin Pie

 

 

 

Thanksgiving Day last week was wonderful,

as it always is to someone who claims it as her favorite holiday.

 A full day dedicated to counting my blessings

suits me just fine.

Pumpkin pie is always on the dessert menu,

but this year, only Big K partook of the store-bought version.

I found a recipe that is corn, dairy, gluten and sugar free

for C and I to enjoy.

This adaptation didn't disappoint.

 

 

It started with a homemade gluten-free crust.

I'm not that big on pies,

and I don't do rolled cookies,

so I haven't had much practice with this rolling pin.

This dough came together so easily

and it helped that I made it the day before the big feast.

 

This crust is corn, dairy, and gluten free,

although there is a little bit of sugar in it.

For those staying away from oil,

this pie shell would work out just fine.

You can find the original crust recipe on Lori's

My Quiet Kitchen.

I subbed out the white rice flour and tapioca starch

for our usual Bob's Red Mill gluten-free flour mix.

 

The pie filling was blended in our high speed mixer,

which took all of about 3 minutes.

The recipe came together in short order

and turned out even better than I thought it would.

Because I had never made it before,

and I was a little concerned that it wouldn't set up like traditional pumpkin pie,

I overcooked it a wee bit.

Next time, I will be sure to stick to the suggested baking time,

knowing that it will be just dandy.

If you have a loved one with multiple sensitivities,

I hope you'll give this recipe a try.

Just one more reason for gratitude.

 

 

My Quiet Kitchen 

1/4 C oats

3-4 T nut butter (I used more oats)

1 C nut milk

1/2 C + 1 T maple syrup

2 t vanilla

2 1/2 T arrowroot or cornstarch

1 15 oz. can pumpkin

2 t pumpkin pie spice

1/4 t salt

Combine all ingredients in a high-speed blender

or food processor.

Pour into crust.

Bake at 350 degrees for 50-55 minutes.

Refrigerate at least 4 hours before serving.

Makes 1 pie.