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Posts on this blog, are written from my experiences as a parent of a child with food allergies. I am not a medical expert. Please always consult your physician for medical advice. This blog is not a substitute for professional advice. Due to the ever changing manufacturing process and/or ingredients, please check food labels each and every time to make sure they comply with your food allergies. The Alherrgy Mom Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and affiliated sites.

DF, EF, Pea Protein Free Pumpkin Pie

November 23, 2018


DF, EF, Pea Protein Free Pumpkin Pie

2 (15 ounce) cans pumpkin
1 cup almond or coconut condensed “milk” (or whatever milk substitute you use) + 1/3 cup of sugar- I put in the microwave for 1-2 minutes, until it got warm and somewhat thick (I didn’t have time to do it on the stove top.)
1 cup of unsweetened applesauce
2 teaspoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1/2 teaspoon salt
2 (9 inch) unbaked pie crust- I used Wholly Wholesome Pie Crusts (from Wholefoods and some Wegmans locations carry it.)
Preheat oven to 350 degrees F.

Prepare Crust as directed on the box. No need to grease the pie plate.

Whisk pumpkin, condensed dairy free milk, applesauce, spices and salt in medium bowl until smooth. Pour into crust. I used the 2nd pie crust for decorations. I used a maple leaf cookie cutter and arranged leaves on top. Be creative! Use any cookie cutters you’d like or keep it traditional.

Cover, gently, with tin foil. Bake 35 to 40 minutes or until knife inserted 1 inch’ish from the crust comes out clean’ish. Use your best judgement. Take off the tin foil for the last 5 minutes or until the crust is a nice golden brown.

Cool and Store covered in refrigerator.

Tag @the_alherrgy_mom and #thealherrgymomblog so I can see all your lovely allergy friendly pumpkin pies!!!



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