November, 2003                       

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Wheat-free, Dairy-free & Egg-free Pumpkin Pie

For those of you who are allergic to wheat, dairy and eggs and think that you will never be able to enjoy a slice of pie again (especially during the holidays) don’t despair.  I recently baked a pumpkin pie without any wheat, dairy and eggs and received many compliments from friends and family.  I would like to share this with you.

Pie crust ingredients:

1 and 1/2 cup rice flour

1/3 cup of ground almonds (may use hazelnuts or walnuts instead)

1/4-1/3 cup olive oil (or use coconut oil for its many healthy properties)

2 TB maple syrup

1-2 TB water as needed

Filling:

1 can of pumpkin puree (Be sure that it only contains pumpkin)

2 TB of ground flaxseed as egg substitute (soak in 6 TB of hot water for 15 min)

Instructions:

1. Preheat oven to 350 degrees.
2. Mix crust ingredients and press mixture into the bottom of the pan.
3. Mix pumpkin puree and ground flaxseed and pour into pie crust.
4. Bake pie for 40-60 min as instructed on the pumpkin puree can.

Try to use organic ingredients where possible!

For those of you who are wondering if you can ever introduce wheat, dairy or eggs into your diet again, there IS hope.  I offer NAET (permanent allergy elimination technique) in my practice and have treated many people with food allergies successfully.

Enjoy!

Melody Wong, ND 

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