Mom’s Pumpkin Pie: Milk-Free, Egg-Free, Soy-Free
You might be surprised to find out that pumpkin pie can be made without milk or eggs, but with this recipe, it is possible. The following recipe has been adapted from one of the most popular recipes in KFA Safe Eats® recipe collection, created by KFA member, “Littlebotsmom.” Members have used the Mom’s Pumpkin Pie recipe to make traditional pies, mini pies, custard molds, even amuse-bouche (single-bite) desserts.
2 cups canned pumpkin or sweet potato
3/4 cup brown sugar, firmly packed
1 1/2 cup 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
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.
Nutmeg is not a tree nut. It is a seed from an evergreen tree.