Holiday Recipe: Egg free pumpkin pie

Many American's like to eat less eggs to reduce cholesterol but for those with food allergies, eating eggs could be deadly. Photo: Pumpkin pie/ wiki

WASHINGTON, November 22, 2013 — All of a sudden it seems, every child is allergic to something. Spend some time in an elementary school and one will notice signs banning peanut products, separate allergen free tables in the cafeteria and a stock pile of epi pens in the nurses office in case of an accidental exposure.

The cause for the rise in severe food allergies is a matter of great debate between researchers but the numbers themselves are not.

Stanford school of medicine estimates that nearly 15 million Americans have a food allergy to one of the common allergic foods; milk, eggs, soy, wheat, peanuts, tree nuts, shellfish or fish.

There is not a time when a child will feel more left out or different due to a food allergy than at a holiday which centers almost completely on food itself.

Thanksgiving can be a challenge for the family living with food allergies who are trying to walk the line between tradition and health.

The classic dessert of Pumpkin Pie is challenging to make without eggs to hold the custard type filling together.

Here is an egg free pumpkin pie recipe that has a great consistency and is just like mom used to make.


1 ½ cups unbleached all-purpose flour

¼ teaspoon salt

½ cup vegetable shortening

4 tablespoons cold water


1 teaspoon vanilla extract

¼ cup brown sugar

2 tablespoons cornstarch

1 teaspoon pumpkin pie spice

1 (16-ounce) can pumpkin (2 cups)

1 (14-ounce) can sweetened condensed milk

  1. Preheat oven to 375 degrees. Set aside a 9-inch pie plate.
  2. To prepare piecrust: In a medium bowl, combine flour, salt and shortening; with a pastry blender, cut in until mixture resembles course crumbs. Add water a little at a time and, with a fork, stir gently. When mixture is moist, form into a ball and with a rolling pin dusted with flour, on a lightly floured surface roll out from center until it is 1/8 inch thick.
  3. Press into pie plate; trim edges ½ inch beyond rim.
  4. With your thumb and index fingers pinch around dish to make scallops. Set pie shell aside.
  5. To Prepare Filling: In a large bowl, combine vanilla, brown sugar, cornstarch, pumpkin pie spice, pumpkin and condensed milk. With a wooden spoon, stir until completely mixed. Pour into unbaked pie shell.
  6. Bake for 55 to 60 minutes until knife inserted in center comes out clean
  7. Cool on wire rack and refrigerate for 1 hour before serving.

Makes 1 9-inch pie

Credit: Rosemarie Emro

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Susan L Ruth

Susan L. Ruth is a long-time Washington, DC resident with extensive ties throughout the community.  She is a genealogical researcher and writer, and is an active volunteer in the Northern Virginia competitive swimming community.  Susan previously worked providing life-skills to head injured adults. 

Susan and her husband Kerry currently live in Northern Virginia with their three sons, Ryley, Casey and Jack and their American Bulldog, Leila.


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