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Pumpkin Custard Pie
Rate Pumpkin Custard Pie
Avg. rating 5 from 6 votes.Recipe Information
Category: Pies
Recipe Created By: Tracy Martin
Ingredients
1 9 or 10 inch pie crust
1/2 cup sugar or other sweetener
4 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1 15 oz can solid-pack pumpkin
1 1/2 cups soy milk or rice milk
Directions
Preheat the oven to 350 °F.In a large bowl, stir together the sugar, cornstarch, spices, and salt. Blend in the pumpkin and soymilk or rice milk.
Pour into a 9 or 10-inch crust and bake until set, about 45 minutes.
Cool before cutting.
Notes
Substitutions
To avoid wheat and/or gluten, select a wheat and/or gluten free pie crust recipe from Safe Eats.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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im the one with allergy problems i have almond flour coconut flour rice flour tapioca starch i just need to find recipes that i can use these ingredients and i use silk milk as a milk substitute cant use soy milk
im trying to find something for christmas dessert that i can have could you help me please
Harryetta - I'm sure we help come up with a dessert. I recommend posting in our Food & Cooking forum - https://community.kidswithfoodallergies.org/forum/food_and_cooking