Thanksgiving! It's a blessing to be with family and friends during our traditional gathering times. Of course we all know that visiting with our loved ones is just half of our joy. The other half is the scrumptious foods. But what happens with our traditional celebration foods if you are choosing to live life without because of food allergies and sensitivites? Remember it's better to not indulge because your health is more important and truthfully you'll regret it when the symptoms kick in.....this I know. However, who wants to miss out on desert? Fear not! It is possible to enjoy traditional fare with small changes those family recipes.
Pumpkin pie is a traditional holiday favorite for my family. When we realized that modern wheat, cane sugar, dairy and eggs cause massive health issues in us it would seem that holidays as usual were over. Think again! Omit and switch is my motto. My Pumpkin Pie recipe is also more wholesome, plus lower in sugar and fat than most recipes. So fear not any recipe. With some trials....and a few errors......your favorite 'tweeked' family recipes will still be on the feasting table.
If you find you aren't in charge of the menu or cooking just let your host(ess) know the situation. Offer to bring your recipe to share or bring your own 'special' foods. This is what I've always done for my kids and family. I'd even travel with recipes in hand and ship the ingredients to our destination.
Please enjoy my dairy and egg free Pumpkin Pie recipe and don't forget to serve with your favorite non dairy ice cream or non dairy whipped topping. (P.S. Be careful with Cool Whip as it contains hydrogenated oils and dairy.)
Be Healthy Be Natural Be Tempted,
Pumpkin Pie the CaveChick Way
2 c. organic pumpkin, canned (If using fresh pumpkin reduce 'milk' to 1/2 c.)
1/2 c. maple syrup, Grade B
1/2 tsp. himalayan pink salt
1 c. unsweetened rice dream, almond or coconut milk
2 tsp. pumpkin pie spice
2 Tbl. arrowroot
1-9" pie crust, recipe below
Preheat oven to 425 degrees. Mix all ingredients. Pour into unbaked 9" pie crust. Bake 15 min with foil tent around edge of pie crust. Remove foil tent and reduce heat to 350 degrees for 40-50 min. Pie is done when crust is lightly brown and Pumpkin filling looks set. Remove from oven and let cool completely. Fills one 9" pie crust.
Vegan Whole Grain Spelt Pie Crust
(Makes two 9" pie crusts)
3/4 c. whole grain spelt flour
1 1/2 c. white spelt flour
1 tsp. himalayan pink salt
1/2 c. oil, I prefer walnut oil. Or try a light flavor olive oil, avocado, high oleic safflower, coconut oil or palm oil
1/2 c. unsweetened almond, rice or coconut milk
Blend flours and salt with fork. Add oil and milk alternative. Stir lightly with fork until well mixed. Divide into 2 balls. Roll each ball between 2 large pieces of wax paper. Remove top piece of wax paper. Gently lift wax paper with flattened pie crust and turn onto a 9" pie plate. Slowly remove wax paper. Adjust pie crust to fit into pie pan. Cut and crimp edges. Pour Pumpkin Pie filling and bake accordingly.