Mom's Pumpkin Pie: Milk-Free, Egg-Free, Soy-Free
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.
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.
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.
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.