Allergy-Free Dessert Recipe: Mom’s Pumpkin Pie
An egg-free, milk-free pumpkin pie for the holidays.
 
Recipe Information
Category: Pies
Recipe Created By: Littlebotsmom
 
  • Ingredients
2  cups  canned pumpkin
3/4  cup  brown sugar, firmly packed
1 1/2  cup  water
6 1/2  Tbsp  cornstarch
1  tsp  allspice
1/2  tsp  salt
1/4  tsp  ground cloves
1/2  tsp  ginger
1    pie crust, safe for your allergy set
  • Instructions
Preheat oven to 375 degrees F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes until firm.
  • Comments
Eggless Pumpkin Pie

Photo courtesy of Kristin Johnston
  • Substitutions
 
This recipe is free of:
Milk Peanut Egg Soy Tree nut Corn
Gluten Wheat Fish Shellfish Sesame  
Other

Myrna  :silly: