Pumpkin Pie

Many traditional foods for Thanksgiving and Christmas are IC friendly, but sometimes pumpkin pie recipes have cloves which are on the “Caution” list. Here’s a recipe that might do the trick for you for the holidays. You can make your own crust (recipe below) or use a premade crust without problem ingredients. From nikicooks.blogspot.com.

Pumpkin Pie


Ingredients:

Crust:
1 1/3 cups all-purpose flour
½ teaspoon salt
1 stick of butter, chilled and cut into pieces
5 to 8 tablespoons of ice water
(or just buy pre-made crust without problem ingredients)

Filling:
2/3 cup sugar
1 teaspoon cinnamon (if tolerated)
½ teaspoon salt
¼ teaspoon nutmeg (if tolerated)
¼ teaspoon allspice
1 teaspoon vanilla extract
2 large eggs
1 (15 oz.) can pumpkin puree (not pumpkin pie filling), (without problem ingredients)
1 (12 oz.) can evaporated milk
whipped cream or vanilla ice cream (for serving), (without problem ingredients)


Directions:

Preheat oven to 425 degrees.

Crust:
To make the pie crust, put the flour and salt into a food processor and pulse several times. Put cold butter into the mixture several pieces at a time, pulsing several times for each addition and taking care that the butter remains chilled. The butter should be thoroughly incorporated. Add the first 5 tablespoons of ice water and mix until just moistened. Then add the remaining tablespoons of water one at a time, mixing thoroughly after each addition. Don’t add too much water! Only add as much as needed for the dough to form a ball in the mixer and almost clean the sides of the bowl. When it does this, turn the food processor off and remove the dough from the bowl. Form the dough into a ball and flatten it into a disk. Chill a few minutes in the freezer, until cold from still pliable. Remove from freezer and place on a well-floured piece of wax paper. Using floured hands and a floured rolling pin, roll the dough out into a 12 inch circle. Fold the circle in half, then in half again, and place the point in the center of a 9 inch pie pan. Carefully unfold the dough and fit in into the pan. Trim any overhanging pastry, and if desired, press the tines of a fork into the rim of the crust, to create a pattern.

Filling:
To prepare filling, combine sugar, salt, cinnamon, ginger, nutmeg, allspice and vanilla extract in a small bowl. Whisk the eggs lightly in a large bowl. Stir in the pumpkin and sugar-spice mixture, and gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes, and then reduce the temperature to 350 degrees and bake for another 45-50 minutes, or until a knife inserted into the center of the pie comes out clean. Cool on a wire rack and serve with whipped cream or a scoop of vanilla ice cream.