If you follow my blog, you know that I sometimes feature recipes. I do that because one of the biggest challenges for those of us who came to an allergy diagnosis late in life is finding dishes that satisfy our taste buds while avoiding problematic foods.
Well, have I got a recipe for you! This one is so easy, it’s almost criminal. In fact, it’s practically a no-effort pie (especially if you buy a pre-made gluten free crust!)
What makes me laugh about this one is that I found this recipe on the back of a can of pumpkin. It comes to us courtesy of Farmer’s Market brand of organic canned pumpkin.
Pumpkin is a great addition to your winter diet. It’s naturally high in Vitamin A, has a smattering of Vitamin C and even delivers some calcium and some iron for your efforts. If you eat it certified organic, you are also avoiding pesticide residues while you help the environment.
I teamed this lovely pie filling with a home-made gluten free crust, made using Molly B’s Gluten-Free Ultimate Pie Crust Mix. I’ve never made my own gluten-free crust – or any flour crust for that matter – so can’t compare to others. However, the process was fiddly and fussy. The good news is that it was also flaky and tasty. (It even passed my own personal food critic – my husband.) However, any gluten-free crust would work – and I’d guess that a nut-based crust would be really decadent with the lovely pumpkin filling.
The original recipe called for ground ginger, but I left it out. If you are trying to avoid oxalates (which I’ll talk more about in another posting), reduce the high oxalate spices if you are really sensitive. I used 1/2 teaspoon of cinnamon rather than 3/4, just to be on the safe side – and we didn’t seem to sacrifice anything in taste!
This was our Christmas supper dessert. It was worth every bite.
====================================================
Easy Pumpkin Pie Filling
1 14 ounce can of pumpkin
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp sea salt
1 10 ounce can sweetened condensed milk
2 eggs, slightly beaten
1 9 inch deep dish pie shell
Instructions:
Mix canned pumpkin and spices together. Once spices are through the pumpkin, add remaining filling ingredients. Mix slowly just until thoroughly combined. Pour into pie shell. Bake at 425 Fahrenheit (215 Celsius) for 12-15 minutes and then reduce oven to 350 Fahrenheit (180 Celsius) for an additional 45-50 minutes. (Watch carefully depending on the type of crust you are using – if you use this filling in a wheat crust, it will cook more quickly.) Cool pie well before serving.
For making the pie without egg:
You can make an egg free version of this pie, but it will take much longer to cook and set properly. Simply make the filling as per the instructions, but leave out the egg. Put in the oven at 423 Fahreheit for 12-15 minutes and then reduce heat to 350. Then cook for another 40-50 minutes, watching carefully for the middle of the pie to bubble. Once it bubbles under the surface, the filling is set! Cool well before serving.
