Look, I don’t know about you, but Thanksgiving just does not seem right without a Pumpkin Pie. Unfortunately, for those of us with children and family members with allergies, this time of year can be stressful. How do we take our children to grandmas house and then tell them they can not eat all the fixins? And if your parents are like mine, they also stress out not knowing how to cook right. So, while I know the pie will not solve all the food, allergy and autism issues overnight, I wanted to share this ALLERGY FREE recipe with you. It comes from the American Academy of Allergy, Asthma and Immunology Website.
M, E, P, S, N, Gluten Free
2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
1-1/2 cups water
6-1/2 T cornstarch
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger
1/4 cup brown sugar (optional)
1/4 cup coconut (optional)
Preheat oven to 375° F. In medium saucepan, combine all ingredients but brown sugar and coconut. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake for 30 minutes or until firm. If desired, sprinkle coconut and brown sugar on top. Bake 5 more minutes.
*To make this recipe gluten-free, use your favorite gluten-free pie crust recipe.
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
On a side note, I want to mention that The actual recipe simply called for Wheat free. Wheat free does not always mean Gluten Free so We- At ASDPerspectives- emphasize that you need a crust that states gluten fee on the package.
Wishing you and Your Families a Blessed Thanksgiving!
Becky Cash- Owner/ Founder