Low Histamine Condensed Milk Pumpkin Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 (9-inch) unbaked pie crust
For the filling
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ¼ tsp ground allspice
Ingredient noteLow histamine diets often limit warming baking spices like allspice, which can trigger histamine release. The trace used here is likely tolerated. If you prefer to always avoid allspice, please tap it and change its rating to Red.
- ½ tsp fine salt
- ½ cup heavy cream
- 1 tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no cornstarch lumps remain.
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