For those of you with Egg allergies, this pumpkin pie recipe is DELISH and so simple to make. It only has 4 steps so it’d be perfect for a family cooking project w/ the kids and it's peanut-free, treenut-free and egg-free too!
5.1 oz package instant vanilla-pudding mix
1/2 cup milk
1 cup canned pumpkin-pie filling
1 container ( 8oz ) whipped topping (or make your own like i did)
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Comfort food, Thanksgiving, Fall favorites
Top 8 allergens?:egg-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:None selected
Total time (inc active/prep):15-30 minutes
Substitution ideas:Now for the allergy hacks.
Milk Free: If you can’t use milk, you can use soy milk. Contrary to common belief, you CAN get pudding to set with soy milk. You simply need to heat the soy milk first to just below boiling before you mix the two.
Gluten Free: Grab some gluten free graham crackers (I get mine from Trader Joe’s) and try this super easy recipe for the crust prior to making this recipe. Freezing it first will help it hold up against the heavy filling.
If you have any other allergy hacks or tips that worked for you, let me know!
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