Thanksgiving can be difficult when you have food allergies. I’ve learned the hard way that holidays are NO excuse for eating what you are allergic to. And it’s no excuse for serving your food allergic friends and family food that will hurt them. There’s no reason everybody can’t enjoy a wonderful meal and everybody can be safe.
The recipes I present offer are dairy, nut, and gluten free. I can use coconut milk, as can many who are nut-allergic, but the milk can be swapped out for rice milk.
So, today I’m going to give you a couple recipes for allergy-friendly pumpkin pie, and allergy-friendly cranberry sauce.
I use Glutino Pie crust, but there are numerous gluten/dairy free pie crusts on the net. I use shortening for the fat, but you can use coconut oil, non-dairy spreads, whatever you like to make the crust.
1 box Glutino pie crust mix (or gluten free pie crust to make two deep dish pies)
Prepare as directed. Press into two 9″ or 10″ pie plates, evenly.
2 16-oz cans pumpkin puree
4 eggs (or egg replacer)
1 cup canned coconut milk (unsweetened)
1 cup brown sugar (you can use white if you like)
1/2 cup maple syrup
3/4 tsp salt
(I can no longer have cinnamon or cloves. You can add them to taste if you can eat them)
Whip pumpkin, eggs, and coconut milk till blended. Add sugar, syrup, and salt. Beat until fully incorporated. Pour evenly into the two pie shells and bake at 350 degrees for 1 hour. Remove and cool.
3 12-oz bags frozen unsweetened cranberries
1 12-oz bag frozen raspberries, unsweetened
1/2 cup water
2/3 cup sugar (to taste)
OPTIONAL BUT REALLY GOOD:
1/4 cup lemon juice
1 tsp cinnamon
1/4 tsp cloves
Rinse cranberries and discard any that look bad. Pour into large soup pan. Add raspberries and water, and–if you are using it–lemon juice. Cook over medium heat until cranberries pop. Watch carefully–they can foam all over and then you have a mess. When cranberries are done and liquid has reduced, stir in sugar, and spices if you’re using them. Turn to low heat and simmer for another 10-15 minutes, stirring as needed.
I can’t have the lemon, or cinnamon or cloves anymore, but they are WONDERFUL additions to this recipe.