This took some researching to figure out, but I honestly cannot tell the difference between this filling what I remember allergen loaded pumpkin pie tasting like. My boyfriend (who does not have allergies) agreed that it tasted very normal as well. The recipe is very similar to that on can of pumpkin mix you get from the store.
Ingredients:
3/4 cup sugar or sugar substitute
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/3 cup egg substitute or egg whites
1 15 oz. can 100% pumpkin puree (not the kind with spices in it - check the label it should say it only contains pumpkin)
1 13 oz. can coconut milk
pie crust (see recipe here)
Preheat the oven to 425º. Mix up all the ingredients until its a smooth mixture - may be a bit runnier than normal pie mix but it'll turn out quite tasty. Bake pie for 15 min at 425º, then reduce the temperature to 350º and back for another 40-50 min.
I actually way overcooked my pie the first time I made it and the crust burned - but it still tasted just fine. I would suggest testing the middle of the pie with a toothpick though before taking it out.
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