About Me ColorJoy Home Page Free Stuff About Me Contact Me
ColorJoy Home Page
ColorJoy Home The ColorJoy Blog Buy Patterns, Recipe Books, CDs Patterns Schedule & Potential Classes Recipes & Food Information The LynnH SockTour LynnH Polymer Clay The Fabulous Heftones - Lynn & Brian

YUMMY Pumpkin Pie for the Food-Restricted

I am a Thanksgiving baby. I was born the day after Thanksgiving, and this year my day falls exactly on the US holiday.

I love pumpkin everything. I don’t know if that has to do with the timing of my birthday, but it may. I want pumpkin pie instead of birthday cake. Yum!

However, about 8-10 years ago I got socked with a long list of “normal” foods which typically make me feel crummy. Pumpkin was fine, but for 5 years I could not eat dairy or eggs (and a host of other things).

I got diagnosed in early spring. I knew I had to figure out how to make pumpkin pie so that in late November I could have my birthday pie.

I made some HORRIBLE pies. There was one I would not even eat, it was throw-food-away worthy, and I’m not one to waste. However, I think I’ve got it down now.

My beloved Brian loves pie. He’s tasted a lot of pumpkin pies in the last several years, and his vote is for this recipe, despite its limited ingredients.

This recipe can be used for vegans, celiacs/other gluten-free eaters, lactose-intolerant folks, and the rest of us with a lot of limitations. I use soy milk. Any milk with a lot of particulate matter should work… almond or oat milks might also substitute well. I’m a bit skeptical about rice milk here, though… it’s pretty thin.

Please: Pass this recipe around! There are SO many people who need something they can eat happily and without reaction! I want to help those who will be tempted to cheat (and feel lousy afterwards) during the holidays. If you want to print it or send to a friend, and you know how to download a document, here is a PDF Adobe Acrobat version for you:

LynnH’s No Nothin’ Pumpkin Pie Recipe in PDF format

It’s one thing to stay away from a restaurant where you can’t eat, or perhaps to choose the right thing from many choices on a cafeteria line. It’s another thing to sit in the same room with Grandma’s pie, for hours and hours while idly chatting with family members (who are eating the forbidden).

If there is no healthy choice, some of us will choose to eat food which makes us suffer in the long run. I love bringing pie to holiday gatherings, and then I can eat without pain.

Note: This is not diabetic friendly as written. It’s dessert, and it has brown sugar in it. The sugar is not required for browning, so you may be able to figure out how to adjust it for your own needs. Maybe adding some fruit juice or unsweetened applesauce and letting it cook down a little longer would work, but I have not tried that myself.

That said, please enjoy!

LynnH’s No-Nothin’ Pumpkin Pie

I was born the day after Thanksgiving. This is my “Birthday Pie” every year. Cake, I can live without. Pumpkin pie, never.

At a potluck with many pumpkin pies, my pie-afficionado husband declared that he liked this one as well or better than the others. I consider that a blue ribbon.

Makes two 9″ pies

Main Ingredients:
2 Unbaked Pie Crusts in 9″ pans (make or buy one you can tolerate, there are Gluten-free and Spelt versions in the healthy food store’s freezer department)

1-3/4 cup Soy milk (Unsweetened—I use Westsoy Organic.) If you tolerate dairy
milk, goat milk, Oat Milk or Almond milk, they should substitute well. I have not tried them.
1/2 cup Golden Flaxseed Meal (dark works, but the filling appearance is speckled)
3-1/2 cup (2 sm 15oz cans or 1 lg 30oz can) Solid Pack Pumpkin (not pie mix)
2 cup Brown Sugar
1/2 tsp Salt (optional)

Spices, as desired (leave out some or change amounts):
1-1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
1/2 tsp Ginger Powder
1/8 tsp Cloves

  • Preheat oven to 375F / 190C.
  • If you are making your own crusts, make them now. If you purchased frozen crusts, pull them out and separate them while frozen.
  • Measure soy milk into large measuring cup or small bowl. Slowly mix in flaxseed meal (I use a wire whisk).
  • In large bowl, place all other ingredients. Add milk/flax mixture (above) and blend thoroughly with whisk.
  • Fill unbaked pie crusts with filling. Cover edges with foil (optional) for the first 45 minutes in the oven.
  • Bake. Depending on the moisture content of your ingredients, it will take no less than 50 minutes and easily an hour or more. When the very center of the pie filling is boiling energetically, it is done. Do not be too eager, it’s tastier if you let the center truly cook through. It caramelizes… yum!
  • Let the pie cool. Refrigerating overnight will help it cut perfectly.

Note: My pie pans are glass/pyrex. Your baking times may be different if your pans are metal or ceramic.

Leave a Reply