Allergy-friendly Pumpkin Pie Recipe

In time for the holidays!  No sugar, no wheat, no dairy, no soy, no eggs, but lots of flavor :)


Allergy-friendly Pumpkin Pie Recipe


1/2 cup Stevia in the Raw (measurable)
3 tablespoons fructose
1 teaspoon cinnamon
1/4 tesapoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1 packet gelatin (Knox)
2 tablespoons ground flax + 6 tablespoons warm water
1 - 15 ounce can pumpkin
1 1/2 cups goat's milk (can mix 3/4 cup milk + 3/4 cup water)


Combine all of the ingredients in a mixing bowl and mix them well.  Pour into an unbaked 9" pie crust.  Bake for 15 minutes at 425F, then bake for 40 to 50 minutes at 350F until a knife inserted off center comes out clean.

No Egg, Non Dairy, Wheat (Gluten) Free, Sugar Free Pumpkin Pie

No Egg, Non Dairy, Wheat (Gluten) Free, Sugar Free Pumpkin Pie

An easy, yummy treat!

Crust:

1 1/2 cups flour mix

8 packets Truvia

1/2 teaspoon salt

1/2 teaspoon cinnamon

3 tablespoons lard

3 tablespoons coconut oil

Pre-heat the oven to 450F. Combine the crust ingredients in a bowl until they resemble a coarse meal. Press the dough into a 9" pie pan. Bake it for about 5 minutes. Set it aside.

Filling:

1 packet Knox gelatin

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/16 teaspoon cloves

12 packets Truvia

1 cup boiling water

1 - 16 ounce can pumpkin puree

Put the gelatin, seasonings and sweeteners in a large bowl. Add the boiling water and mix thoroughly. Add the pumpkin and mix well. Pour the pumpkin mixture into the prepared crust and chill thoroughly, about two hours. Allow to rest at room temperature for about 5 minutes before cutting and serving. Makes 8 servings.

I originally had much more seasonings in the pie filling, but it was a bit strong. I've decreased them for this writing.

I hope these help someone!

Blessings,

Sharron

c2010 Adams Media Corp & Sharron Long, all rights reserved.