Pumpkin Pie

Milk-free Egg-free Wheat-free Peanut-free Soy-free Nut-free Pumpkin Pie
Source: American Academy of Allergy, Asthma & Immunology


2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cups water
6 1/2 T. corn starch
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger
pie crust*
Topping (optional)
1/4 cup brown sugar
1/4 cup coconut


Preheat oven to 375 degrees. In a medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake for 30 minutes or until firm. Remove pie from oven, sprinkle coconut topping on top. Bake 5 more minutes.

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