It's Thanksgiving weekend here in Canada, and it was our turn to host the big family dinner. I was glad to do it, despite the huge amount of work, because then we could make it as allergen-free as possible.
I love pumpkin pie, especially this time of year, but all the pumpkin pies that they sell in the grocery stores have dairy ingredients. So I went on a quest to make a good homemade pumpkin pie. Here's my recipe. It's dairy-free (uses rice dream), nut-free, but does contain eggs because Andrew has outgrown his egg allergy.
Crust: Pillsbury refrigerated pie crust. (Contains wheat ingredients, does not have soy or dairy.) The other pie crusts that we looked at in the freezer section contained milk ingredients, so weren't safe for Andrew. And I'm not confident enough to make my own crusts, plus Geoff is at a clingy stage, so I can't spend too much time in the kitchen.
The pumpkin filling was based on the pumpkin pie recipe from the Better Homes & Gardens New Cookbook, and I've copied it below.
16 ounce can pumpkin (I used a 14 ounce can of organic pumpkin)
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg (and I did look it up, and nutmeg is not a nut)
3 slightly beaten eggs
2/3 cup rice milk (substituted for the original 2/3 cup evaporated milk and 1/2 cup milk)
1. Put the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust.
2. Combine pumpkin, sugar, cinnamon, ginger, nutmeg. Add eggs. Beat until just combined. Gradually stir in rice milk.
3. Pour filling into pie crust.
4. Bake in 375 degree oven for 30-40 minutes. (The original recipe says 50 minutes or until a knife inserted near the center comes out clean. That was about 35 minutes for me, but my oven runs hot.) If you're worried about over-browning the crust, cover the edge of the pie with foil for the first 25 minutes of the baking time.
5. Cool on a wire rack. Refrigerate within 2 hours, cover for longer storage.
This was the tastiest dairy-free pumpkin pie that I've managed to make, and I'll definitely be doing more of these! The last 3-4 pumpkin pies I've tried to make have all been too runny or tasted a little bit "off.")
Hopefully this will help out some of you in time for the US Thanksgiving weekend!