An Allergy~Friendly Pumpkin Pie MANY will enjoy~

Just made this pumpkin pie again and I think it was better this year than last year! It is egg-free, nut-free and/or dairy free pumpkin pie recipe. Just so happens, I just found one that I think is pretty darn awesome! And just in the nick of time, because my daughter had been asking me for two weeks to make a pumpkin pie for Thanksgiving!

S.A.F.E. Recipe for Dairy-free, Egg-Free, Nut-Free Pumpkin Pie

I can't take any claim for this Pumpkin Pie recipe. It was given to me from a fellow Boise allergy advocate and mom, Starla Higdon.  

Pumpkin Pie
*Dairy-free, Egg-free, Nut-free

2 cups canned pumpkin (one can)
¾  cup brown sugar
1 ½  cups condensed* vanilla flavored alternative milk (such as coconut, rice or soy)
6  Tablespoons cornstarch
½  tsp salt
¼  tsp ground cloves
½  tsp nutmeg
½  tsp cinnamon
1 pie crust, safe for your allergy set

Preheat oven to 375 degrees 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 to 40 minutes until firm.
*to condense the alternative milk, take 3 cups and simmer over medium heat until reduced by half.   

I chose to use coconut milk and condensed it. It takes a while.. continually stir and don't let it boil or yo will end up with a film on it. Make it a little in advance so you're ready for it. It gave the pumpkin pie a delicious taste.  

Also surprising, was how well the body of the pie thickened. Letting it cool afterwards will allow it time to really set up like pumpkin pie should.

I used the egg-free, nut-free, dairy-free, refrigerated Pillsbury Pie Crust I had on hand, and was ready to go in NO time!

To top it off? I used the egg-free, nut-free, dairy-free Rich Whip Whipped Cream I had waiting to be whipped up.

I'm not even a pumpkin pie fan, and I like this one.  

My daughter couldn't get enough! Need I say more?