Some people who are chronically ill with either Lyme disease, mold illness or probably some other diseases not only have to avoid gluten, but also sugar. When we were sick, we were also avoiding soy and dairy! This can make holiday menus a little tricky, especially when it comes to desserts.
I have hosted Thanksgiving for 3 years now because my son and I were sick and we had to have a special diet. I learned some tricks to baking gluten free and I use sweeteners other than sugar like stevia and xylitol.
Be careful if you use xylitol in baking because it can be a laxative. You don’t want your guests running for the bathroom with the runs!
Easy Traditional Thanksgiving Pie:
3 large free range eggs
1 15 oz. can pumpkin (1 7/8 cups frozen squash, defrosted is a good substitute for canned pumpkin)
1/8 – 1 tsp. stevia (to taste – depending upon how sweet you want your pie, equiv. to 1/2 – 1 C sugar)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 1/2 C coconut milk, almond milk or other tolerated milk
Preheat oven to 425 degrees. Lightly beat eggs, then beat in remaining ingredients, mixing well. Pour into 9 inch pie crust (your own, or see recipe below). Bake 425 degrees for 15 minutes. Reduce oven temp. to 350 degrees and bake for an additional 40-50 minutes or until toothpick inserted 1/2 way between center and edge of pie comes out clean.
This is one that all of the relatives might even enjoy!
Nut Pie Crust:
1 C. ground pecans or almonds
1/4 melted butter or ghee
Press into sides and bottom of 9inch pie plate. Fill and bake (or chill and fill) according to recipe instructions.
I no longer use canned foods because of BPA’s. Canned pumpkin is particularly high in BPA’s according to this report by the Breast Cancer Fund on Thanksgiving canned foods.
*Recipe adapted from one posted by Angie W. at Whole Approach Forums. Thanks Angie! We have enjoyed this pie again and again… and we will enjoy it again this year!