Well, it’s that time of year again!

Where those of us with food allergies wonder what in the world we’ll eat if we’re invited to someone’s house and the urge to cheat and be sick for a week actually sounds pretty tempting.

Or, we make our own food and haul it wherever we go.

That’s what I always do. (Said like Napoleon Dynamite.)

Take pumpkin pie, for instance. Even if it’s ‘gluten free’, it’s probably not ‘dairy free’ or ‘egg free’. This year, I am going to attempt to make mine all of the above, only I’m going to use duck eggs.

I’m so excited!

But if you are allergic to eggs of any kind, fear not! I bring good tidings and great pumpkin pie recipes!

Just keep in mind, this pie will not taste exactly like the pumpkin pie you know and love. Because that kind of pumpkin pie really is just a glorified custard pie made with eggs and large, round squash.

But this is about as close as I have come, being a pumpkin pie lover, to the real deal.

Let’s get started:

Pumpkin Pie: No Dairy, Gluten, Eggs or Soy

For the Crust (makes one):

  • 1 3/4 cups gluten free flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 cup extra light olive oil
  • 1/4 cup dairy free milk

In a medium bowl, combine all dry ingredients. Then add oil and milk, mixing well with an electric mixer.

Press dough into a 9″ pie dish.

If you need a baked crust for another kind of pie, poke holes in the bottom of the crust. Then bake in a 425 degree oven for 12 minutes or until golden.

For the pumpkin pie:

  • 2 c. solid-pack canned pumpkin
  • 1 c. non-dairy milk (I used Silk almond original vanilla)
  • 3/4 c. brown sugar (or 2/3 cup agave)
  • 1/4 c. cornstarch or tapioca starch
  • 1 T. molasses
  • 1 tsp. vanilla
  • 1/2 to 1 tsp. ground cinnamon
  • 1/4 tsp. EACH ground ginger, nutmeg and salt
  • (Instead of the above spices, you may use 1 1/2 tsp pumpkin pie spice, if preferred.)

Blend all ingredients together with an electric mixer until smooth. Or, for better blending, put it all in your blender and blend it up until it’s combined well and smooth.

Pour filling into prepared, raw crust.

Bake at 350 degrees for 60 minutes or until knife inserted in center comes out clean. Place foil over crust edges if it begins to brown too quickly.

Let cool entirely before serving.

For best results, refrigerate the baked pie for at least 12 hours before serving.

::More pie, dessert and holiday recipes to come!::

Happy Thanksgiving!