The holiday season is a popular time to entertain. Food is often a focal point of holiday season entertaining. Individuals who navigate food allergies or intolerances may shy away from certain celebrations out of fear that a nibble of this or a bite of that may trigger an allergic response.
Those with Celiac disease or gluten intolerances must be mindful of the foods they consume. Meals or desserts containing gluten, a protein found in grains like wheat, semolina, rye, barley, graham, spelt, farina, and more, can trigger intestinal distress and other symptoms. With delicious pies, cakes and cookies on the holiday serving table, gluten is likely to make an appearance. However, with careful planning, people who cannot stomach foods that contain gluten can still indulge in their favorite holiday flavours.
Crustless Pumpkin Pie is a variation on traditional pumpkin pie served at Thanksgiving and Christmas gatherings. Without the crust, individuals who avoid gluten can still dive into that pumpkin-and-spice combination that’s so popular around the holiday season. Enjoy this recipe, courtesy of Libby’s Pumpkin.
Crustless Pumpkin Pie – Makes 8 servings
3⁄4 cup granulated sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
Nonstick cooking spray
Whipped cream (optional)
Step 1: Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
Step 2: Spray baking dish with nonstick cooking spray or lightly grease bottom of baking pan or baking dish.
Step 3: Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Step 4: Bake in 9-inch-round glass pie dish: 325 degrees; for 55 to 60 minutes or until a knife inserted near centre comes out clean.
Step 5: Cool on wire rack for two hours. Serve immediately or refrigerate.