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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