Allergy-Friendly Pumpkin Pie

I kid you not. You can have this pie. It is delicious, and made for the multiple allergy sufferer in mind. Our pumpkin pie is gluten-free, corn-free, dairy free, and suitable for Feingold stage one. And most importantly, the crust is crispy and won’t fall apart when you slice it. So go ahead and bake that pumpkin pie for the holidays. It will make you feel good knowing that absolutely everyone can have a piece. This recipe is a bit time consuming but can be prepared in two short easy steps, and can be made a day in advance.

For the Crust:

Ingredients:

1 cup white rice flour

1 tablespoon maple syrup

1/4 teaspoon sea salt

1/2 teaspoon vanilla (all natural or homemade)

1/2 teaspoon guar gum (can substitute for xanthan gum if you are not corn sensitive)

1/2 cup Spectrum’s all vegetable shortening

Directions:

In a large mixer bowl combine flour, salt, and guar gum. Add maple syrup and vanilla. Mix. When dough resembles a fine meal add vegetable shortening. Mix until dough is soft and crumbly. Roll out dough between two sheets of parchment paper (or it will be a sticky mess) until it is about 9″ square and about 1/4 inch thick. Remove the top sheet of parchment paper and carefully transfer the crust into the glass pie plate. Shape and smooth the crust until you are satisfied then poke tiny holes in the bottom of the crust with a fork. Bake for 15 minutes at 350 degrees Fahrenheit.

For the filling:

Ingredients:

3/4 cup of sugar

1/2 teaspoon salt

1 tablespoon McCormick Pumpkin Pie Spice

2 large eggs

1 Fifteen ounce can pure pumpkin

12 oz (of a 14 oz can) of Trader Joe’s coconut milk

Directions:

Beat eggs in mixer, then stir in sugar, salt, and spices. Slowly add coconut milk. Pour filling into pre-baked 9″ pie shell. Bake in preheated oven at 425 degrees Fahrenheit for 15 minutes. Reduce temperature to 350 degrees Fahrenheit and bake an additional 50 minutes or until a toothpick inserted in the center comes out clean. Cool 2 hours or more before cutting and serving. Note: Pie can be baked ahead of time and kept in refrigerator, but cannot be frozen.

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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