Food allergies don’t have to keep you from enjoying dessert at holiday meals. Try one of my favorite pumpkin pie recipes. The trick is substituting a few ingredients that won’t trigger allergy symptoms. Your taste buds won’t know the difference.

I’ve included two dairy-free pumpkin pie recipes which can be made egg and wheat-free. Start by choosing the pie crust that suits your dietary concerns. The first is an easy graham cracker crust for those who can tolerate wheat/gluten. Otherwise, try the second crust which can be made gluten-free. Both recipes make single pie crusts.

Graham Cracker Crust

8 graham crackers, finely crushed
1 tablespoon canola oil

Preheat oven to 325 degrees. Use pan spray to lightly coat a 10-inch, non-stick spring form pan. Mix crackers and oil, and press firmly into the pan. Bake 4-5 minutes. Cool.

Dough Pie Crust

1¼ cups barley, quinoa, oat, amaranth or rye flour
1 tablespoon arrowroot powder
¼ teaspoon salt
3 tablespoons canola or other vegetable oil

Preheat oven to 350 degrees. Mix flour, arrowroot, salt and oil in mixing bowl. Add 1 tablespoon of cold water at a time. Mix after each addition until the dough sticks together. Place the dough on a piece of plastic wrap and use your hands to flatten it into a circle. After covering the dough with another piece of plastic wrap, roll out to fit your pie pan. Remove one piece of plastic wrap and flip the dough over into the pan. Peel off the second piece of plastic wrap and prick the pie crust with a fork. Bake 20 minutes for a baked pie crust ready to be filled. For pumpkin pie or other mixture to be baked, precook the crust for 5 minutes. Fill the crust and bake as directed in your recipe.

Pumpkin Spice Pie (Dairy and egg-free; contains soy; can be made wheat-free depending on pie crust chosen; makes 12-14 servings)

1 pie crust of your choice
1½ 12.3 ounce packages of firm tofu (lite varieties are available)
2 cups canned or cooked pumpkin
1/3 cup each brown sugar and honey
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon each cloves, salt

Bake at 350 degrees. Place ingredients in a blender and puree until smooth. Pour filling into pie crust of your choice. Bake for about 1 hour. Pie will appear soft in the middle but sets as it cools. Allow pie to cool. Individuals who can tolerate nuts may want to top the pie off with “praline pecan topping.” Mix 1/3 cup packed brown sugar, ½ cup finely chopped pecans and 2 tablespoons canola oil in a bowl. Sprinkle pie with topping and place under broiler until topping bubbles. Watch the pie carefully to avoid burning. Chill the pie overnight before slicing.

Pumpkin Pie (no dairy but contains eggs; can be made egg-free by using egg substitute; makes 12-14 servings)

1 pie crust of your choice
2 cups pumpkin puree
1½ cups soy milk or other milk alternative
½ cup honey
2 eggs or equivalent of egg-free substitute
1½ teaspoons cinnamon
½ teaspoon each, salt and ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves

Bake at 350 degrees. (Note: Remember to bake the dough pie crust for 5 minutes before adding filling.) Place all ingredients in a blender and puree until smooth. Pour into pie pan. Bake about one hour. Use aluminum foil strips to cover the crust to prevent it from getting overdone. If desired, top the pie with mock whipped cream (recipe follows).


Mock Whipped Cream (dairy free but contains soy and nuts)

½ (10.5 ounce) package of silken tofu
1/3 cup raw cashews
1 tablespoon maple syrup
1 tablespoon canola oil
¼ teaspoon cinnamon and nutmeg
½ teaspoon vanilla

Cut the tofu into slices. Place half in a steamer basket in a saucepan and steam for 5 minutes. Drain in a kitchen towel for 10 or more minutes. Put cashews, maple syrup, oil, spices, vanilla and ½ cup water into blender. Blend until smooth. Add tofu and continue blending. Chill well before using. Makes 8 servings.