Pumpkin Pie Sans Allergies

Food allergies or food intolerance are common, nevertheless the can be very frustrating.  Discovering that you can't have your favorite foods can be quite a let down.  Some of the most common food allergies/intolerance are wheat, eggs, corn, peanuts, dairy, soy, and believe it or not...sugar.  My personal belief is that one reason so many people have allergies, and especially intolerance to these foods is that there is an excess of them in our diet.  For instance...corn or sugar is added to most processed foods in one form or another.  Despite the reason though, you still must learn to enjoy what you eat with whatever allergy or intolerance you have.  It's usually relatively easy to change what fruits, vegetables or protein sources you eat to accommodate food allergies and intolerance.  The hard part is find substitutes for sweets and treats...things we all crave but which are often made with "common - allergen" foods.  I know it's a little out of season, but I've created an "Allergy Free Pumpkin Pie" - it's healthy too.  So if you happen to be someone out there with lots of allergies or intolerance and you've been craving a delicious piece of pumpkin pie - today is your lucky day. 

Pumpkin Pie Sans Allergies

Crust Ingredients:

2 cups crushed rice chex, or other rice cereal

3 T ground Salba (or ground Flax)

1 T Almond Butter

1/3 cup warm water

5 - 6 drops liquid Stevia

1 tsp. cinnamon

Filling Ingredients:

3 Tablespoons instant Tapioca pearls

1 tsp egg-free substitute (I used Organ Gluten Free Natural Egg Replacer)

2 Tablespoons water

1 15oz. can pumpkin

1 cup Almond Milk

1/4 cup water

2 - 3 teaspoons Pumpkin Pie Spice (depending on your preference in taste)

2 tsp liquid stevia (or to taste)

Directions:

1. Heat oven to 425, Spray a pie plate with non-stick spray
2. Combine cereal crumbs and salba
3. In another bowl mix Almond Butter & Water.  Heat in Microwave about 30 seconds and then stir vigorously to break up Almond Butter
4. Add liquid stevia and cinnamon to water mixture
5. Combine cereal mix, and water mixture and stir until combined.  Press into the bottom and up the sides of pie plate
6. Prick bottom with fork and bake for 20 minutes or until firm and slightly brown
7. Meanwhile combine egg substitute and 2 T water in small bowl, set aside
8. In a sauce pan combine all other ingredients, including egg replacer.
9. Stir well and let sit for 7 minutes
10. Place sauce pan over medium heat and stir until the Pumpkin mixture is boiling, turn down heat and continue to stir for another 3 - 4 minutes until Tapioca looks done.
11. Chill Pumpkin for 20 minutes in fridge. 
12. Remove Pumpkin from fridge and stir
13. Pour into baked Salba crust, spread smooth on top and chill for another 2 hours before eating. 
14. You can reheat before eating if you like

Nutrition: Makes 6 slices of delicious pie

Each Slice = 120 calories, with 3 grams of protein

* a slice of "Libby's" recipe Pumpkin Pie (which is usually an 1/8 piece of the pie, instead of a 1/6 like my pie) would be almost 300 calories, 12 grams of fat, about 3 grams of protein, and full of ingredients many people can't have such as wheat, milk, eggs,  & sugar.