okay- I have two functions to make some kind of allergy free dessert for- I definitely want to use pumpkin- we all know that butter, milk and cream make for the yummiest kinds of desserts but I am very limited on the ingredients-I have 2 people with dairy allergies, 4 with gluten allergies, one with a corn allery and two with egg allergies soooooo I am making pumpkin muffins for one event- I found a recipe that works.I would like to do something a little more desserty for the second function, sooo besides just adding a cream cheese frosting as a side for those who don't have problem with dairy- does anyone have an absolutely delish pumpkin rescipe that has :NO glutenNO eggsNO milkNO butterNO cornAnd if that is not a challenge for you, can I hire you as my personal chef??!!?LOL
Try thisPumpkin Pie Ingredients: 2 cups canned pumpkin 3/4 cup brown sugar, firmly packed 1 1/2 cups water 6 1/2 Tcorn starch (use arrowroot instead) 1 tspcinnamon 1/2 tspsalt 1/4 tspground cloves 1/2 tspginger pie crust Topping (optional) 1/4 cup brown sugar 1/4 cup coconut Directions: Preheat oven to 375 degreesIn a medium saucepan, combine all ingredientsCook over medium heat until mixture begins to thicken, stirring constantlyPour into pie crustBake for 30 minutes or until firmRemove pie from oven, sprinkle coconut topping on topBake 5 more minutes See recipe belowPie crust 3/4 cup rice flour 1 teaspoon honey 1/4 teaspoon sea salt 1/2 teaspoon xanthan gum 1/3 cup butter or vegetable oil 2 tablespoons cold water Stir dry ingredients together, making sure xanthan gum is evenly distributedCut in butter or oil and add honeyAdd cold water a little at a time until a ball is formedRoll dough to 1/8 thickness between two sheets of aluminum foilPeel top sheet of foil off, and invert dough onto a 9 pie panPeel off other foil sheetPrick dough with fork, and bake at 350 for 15 minutes until brownI noticed that one of the recipes above calls for marshmallowsThey are made with corn syrup so check the packageYou may want to omit them.
