It’s not Thanksgiving without pumpkin pie so luckily I’ve found a recipe that’s delicious, but more importantly safe for my 3-year old with egg, peanut and tree nut allergies.
I’m sure it would be even better with a homemade crust. Aside from not having the time, I’m a disaster with a rolling pin. Thankfully the Pillsbury Pie Crusts in the refrigerated section are safe for those with egg, peanut or tree nut allergies. I called Pillsbury and they confirmed that the pie crusts are not manufactured on shared equipment. They use the optional “May Contain” statement on their products which cross contamination is a risk.
1 can of Pumpkin (not pie filling, just pure pumpkin)
1 can of sweetened condensed milk
2 tablespoons of cornstarch
1 teaspoon of vanilla
1 1/2 teaspoons of pumpkin pie spice
1/2 cup brown sugar
- Preheat oven to 375
- Put ready made pie crust in a pie tin, press down firmly around edges
- Put all the filling ingredients in a bowl and mix well
- Pour filling into pie crust and bake for 60 minutes or until a toothpick inserted in center comes out clean.
Refrigerate for best results.