Low Histamine Pumpkin Pie

Total time4 hr 20 min

Prep time20 min

Cook time1 hr

This creamy, spiced pumpkin custard bakes right into a crisp, golden crust, with a filling that gets its silky body from pumpkin puree, full-fat coconut milk, and a touch of cornstarch to help it set into clean, sliceable wedges. Warm notes of cinnamon, ginger, nutmeg, and allspice come through in every bite, balanced by just enough brown sugar to round out the pumpkin's natural sweetness. The filling is cooked on the stovetop first, so it goes into the oven already thickened, which means a shorter bake and a filling that sets with a gentle, even wobble instead of cracking. Once it's chilled and firm, you get that classic dense, velvety pie texture with none of the grainy or watery slices that plague lesser versions. It's an easy make-ahead dessert for a low histamine table, since it holds beautifully in the fridge and tastes just as good, if not better, the next day. Simple pantry spices and canned pumpkin do all the heavy lifting here, so the flavor stays warm and comforting without feeling fussy.

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Ingredients

8 servings

For the crust

1 unbaked 9-inch pie crust
Wck's Two 9’’ Ready To Bake Pie Shell Great Value Deep Dish Pie Crusts 2 Organic Traditional 9" Pie Shells, 14 oz Organic Whole Wheat 9" Pie Shell, 14 oz
DUFOUR CLASSIC RTB 9IN PIE CRUST
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For the filling

1 can (15 oz) pumpkin puree
1 can (13.5 oz) full-fat coconut milk
¾ cup packed light brown sugar
3 tbsp cornstarch
1 tsp ground cinnamon
Ingredient note
Some 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 note
Small 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 note
Low histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe only uses a pinch or less per serving. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
¼ tsp ground allspice
¼ tsp fine salt
1 tsp vanilla extract

For serving

whipped cream or dairy free whipped topping, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 375°F (190°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 medium saucepan, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no lumps of cornstarch remain.

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