For food lovers, Thanksgiving is the perfect holiday. However, for a person with food allergies, holiday gatherings such as Thanksgiving can be difficult. While the turkey is easy to make allergy-friendly, the other dishes at Thanksgiving can prove to be tricky, especially the desserts. While it can be easy to keep dinner simple, dessert can make a person weak in the knees. This is true especially for pumpkin pie, which is a Thanksgiving tradition. The holiday would not be the same without pumpkin pie on the table! Luckily this allergy-friendly pumpkin pie recipe makes it possible to indulge in this traditional dessert without the worry.
When the weather turns cold and chilly, that means the holidays are around the bend and signals the return of pumpkin season. It’s common to crave all things pumpkin as the holidays roll around, even if you suffer from food allergies. This delicious and easy to make allergy-friendly pumpkin pie recipe is worthy to serve on any table, making it perfect for the holidays. Who wouldn’t love serving this delicious recipe on their Thanksgiving table?
Allergy-Friendly Pumpkin Pie Recipe: A Thanksgiving Tradition
Ingredients:
• 2 cups pumpkin puree
• 1 ½ cups of coconut milk (or another milk alternative)
• ¾ cup of coconut sugar, firmly packed
• 1 allergy-safe pie crust
• ¼ tsp of ground nutmeg
• 1 tsp of allspice
• ¼ tsp of ground cloves
• ½ tsp of ginger powder
• ½ tsp of salt
• 6 ½ Tbsp. of cornstarch
Directions:
1. Preheat the oven to 375 °F.
2. Combine all of the ingredients into a medium saucepan. Mix thoroughly and cook over medium heat.
3. Stirring constantly, cook and stir until the mixture begins to thicken.
4. Once the batter is thick, pour the mixture into an allergy-safe pie crust.
5. Bake in the oven until firm, Use a toothpick or a knife to ensure it comes out clean.
6. Serve with a dollop of allergy-friendly whipped cream or ice cream if desired.
Frequently Asked Questions
This pumpkin pie recipe avoids common allergens by using coconut milk instead of dairy and an allergy-safe pie crust. It also uses coconut sugar and cornstarch, making it suitable for those with dairy, gluten, and nut allergies.
Yes, the recipe suggests that you can substitute coconut milk with other milk alternatives such as almond milk or oat milk, as long as they are allergy-safe for the individual consuming the pie.
The filling is ready when it thickens while cooking on medium heat with constant stirring. This thickened consistency indicates that the cornstarch has activated and the mixture is ready to be poured into the pie crust for baking.
You should preheat the oven to 375 °F and bake the pie until the filling is firm. Use a toothpick or knife to check; it should come out clean when inserted into the filling to ensure it is cooked through.
Yes, the recipe recommends serving the pie with a dollop of allergy-friendly whipped cream or ice cream to enhance the flavor without compromising dietary restrictions.
Yes, by using ingredients like coconut milk and an allergy-safe crust, this recipe avoids nuts and other common allergens, making it suitable for individuals with nut allergies.
Pumpkin pie has long been a staple dessert during Thanksgiving as it reflects the harvest season and provides a sweet, spiced dish that complements the holiday meal, making it a beloved tradition on the Thanksgiving table.