People are usually surprised to find out that pumpkin pie can be made without milk or eggs, but with this recipe, there is no doubt. The following recipe has been adapted from one of the most popular recipes in KFA's recipe collection, created by KFA member, "Littlebotsmom". Members have used the Mom's Pumpkin Pie recipe to make Thanksgiving pies, mini pies, custard molds, even amuse bouche (single bite) desserts.
Ingredients 2 cups canned pumpkin or sweet potato 3/4 cup brown sugar, firmly packed 1 1/2 cup So Delicious coconut milk beverage, other milk alternative, or water 6 1/2 Tbsp cornstarch 1 tsp allspice 1/2 tsp salt 1/4 tsp ground cloves 1/2 tsp ginger powder
1/4 tsp ground nutmeg 1 pie crust, safe for your allergy set
Substitutions and Notes If you prefer sweet potato over pumpkin, they are interchangeable.
Nutmeg is not a tree nut. Coconut has been classified by the FDA as a tree nut; but allergists and botanists do not agree. If you are managing a tree nut allergy, consult with your allergist about coconut.
Instructions Preheat oven to 375 °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.
Photo courtesy of Kristin Johnston
The information shared here is for your convenience only, it is not an endorsement or guarantee of the product's safety. Please read the ingredient labels and contact the manufacturer if needed to confirm the safety of a product for your child.
Kids With Food Allergies Foundation Kids With Food Allergies Foundation (KFA) educates families and communities with practical food allergy management strategies to save lives and improve the quality of life for children and their families. One of the unique ways we provide this help is through our award-winning online community. Our community is the largest online support community for...