Allergy Free Holiday Recipes: Perfect Pumpkin Pie

Nothing says holiday quite like homemade pumpkin pie. I decided that I really needed to learn to make pumpkin pie the way my Mom makes it. She mostly follows the recipe on the pumpkin can… with a small, but very important exception. The result is THE best pie!

Pie ingredients

Start by making your pie crust. We used a Namaste mix and recipe so that it would be allergy-safe for me. I was pleased with the result for the most part. I liked the taste and texture, but it was a lot of work to make because it was difficult to form into the pie plate.

Making pie crustPouring crustForming crustFinished crust

Once the crust is ready, you’re ready to start on the filling. Here’s where the big secret to the perfect pie comes in. When you get to the eggs, we only added the yokes for now, and set the whites aside to add later.

Separating eggsEgg yokesAdding milk

Once you’ve finished following the rest of the recipe, it’s time to deal with the egg whites. We chilled a bowl for a minute or so in the freezer. Mom says it helps the whites to whip up better.

Chill bowl

Whip the egg whites with an electric mixer until they stiffen a little. Don’t over do it… you don’t want them to be hard to work with. You still want them to be light and fluffy, but stiff enough to hold their shape a little.

Whip egg whites

Then add the egg whites to the rest of the filling mixture. Slowly and carefully fold in the whites. The object is to keep all of the tiny air bubbles you mixed into the whites. If you stir too quickly you will undo the extra work you did. The result should be a pie that is extra light and fluffy.

Carefully fold egg whitesReady to bake

Bake the pie according to directions and allow to cool completely before serving.

Finished pie

We served ours with homemade cinnamon whipped cream and a drizzle of maple syrup.


Delicious! Give this method a try… I know you’ll love it. Enjoy!

Allergy Free Holiday Recipes: Homemade Cranberry Sauce

I’ve never been a big fan of the canned cranberry sauce. It just doesn’t look too appetizing. It doesn’t seem natural to eat something that maintains the shape of the can once you take it out. Not to mention that it’s full of corn syrup, which I can’t have. Why not make your own cranberry sauce?

Start with a package of cranberries and follow the simple directions on the package. Measure out the amount of cranberries you want to make. We made about half of the package.


Mix water and sugar together and heat on the stove.

Measuring sugar

Bring water to a boil and stir until all the sugar has dissolved.

Dissolve sugar

Add cranberries and stir until it is boiling once again.

Add cranberries

Remove from heat when the cranberry juice is turning the water red and the berries are bursting open.

Boil cranberries

The sauce may still seem watery, but it will thicken as it cools.

Finished sauce

Once cool, transfer to a serving dish… and you’re done. It’s that simple!

Cranberry sauce


Locust Grove Night

Our trip is off to a great start so far. We were loaded and on the road just after 8:00 this morning and made great time, only stopping at a few rest areas and to get some food for Jesse. I brought some leftover stir fry for myself since I’ve heard from several allergy friends that cold leftovers really aren’t that bad. I keep intending to give it a shot, but there is so often an easy opportunity to borrow a microwave. We spotted one in the guard station at one of the rest areas and Jesse asked the guard if we could use it. Having a hot lunch when we jumped back in the car made me one happy passenger!

Hot lunch

We had an easy drive and enjoyed spotting the bits of fall color as we headed north. We hope to see a whole lot more fall color before this trip is through.

Fall color

Unlike last time, we made it all the way to our destination without the car breaking down on us. We decided we wanted to stay in the same hotel that we broke down at on our last trip since it was so nice and cozy. And it’s comforting to be in familiar surroundings and know exactly what our room will look like when we get there. And we even left our car battery in our car this time!

We checked in and had some time to relax and get settled before dinner. I packed leftover lasagna to reheat in our hotel room. Leftovers are so much easier than trying to find a place that will accomodate my allergies, and I’d rather not risk eating something that will make me feel crappy while stuck in the car all day the next day. Jesse says he never gets tired of lasagna so I figured that would be a good choice.

Lasagna dinner

After a super hot shower using as much water as I wanted, we are just chillaxing while we wait for a couple of TV shows we wanted to watch tonight. We have a much longer driving day tomorrow, but I think we’ll be as rested as we can be for it.