Comments on: Super Easy Dairy, Egg and Nut Free Pumpkin Pie

By: Rachell Reilly

Rachell Reilly — Sat, 09 Apr 2011 05:04:46 +0000

hi! I’m working my way through your book. I just tried the pancakes a few weeks ago, and froze some, and had them for breakfast the other day. They were great!
Luckily I’m not allergic to milk, so I’m using regular milk in place of soy milk and things seem to be working well.
I want to try the yellow cake (my hubbie loves yellow cake with chocolate frosting) and other recipes with silken tofu….but I just don’t know……How do you measure the silken tofu ?
Which type of silken tofu do you use, because there seems to be a few versions, firm, not-so-firm, etc. ?

By: kellyrudnicki

kellyrudnicki — Tue, 23 Nov 2010 03:17:55 +0000

Thanks so much for your note Hannah! Try coconut milk instead. The consistency won’t be exactly the same but try it! Good luck!! xoxo

By: Hannah

Hannah — Fri, 19 Nov 2010 18:23:32 +0000

Hi Kelly! My 2 1/2 yr old boys are excited about Thanksgiving and all the treats! I want to make a pumpkin pie for them and have your cookbook and use your recipes all the time (THANK YOU!). However, they are soy allergic in addition to egg and dairy allergic. Any ideas or tips for subsituting the tofu? They are so much more in-tune with food and celebration this year as opposed to last year and I want them to be able to enjoy all of the same traditions as we do. Any subsitutions or suggestions would be appreciated!

By: Kim

Kim — Thu, 26 Nov 2009 04:08:20 +0000

Back to report that I made your pumpkin pie last night and it was amazing! I wasn’t sure what my daughter would think of it since it was her first ever pumpkin pie, and she asked for seconds!

I’ve never actually baked a pie before this one, do you have any tips from keeping the crust from getting too brown while the pie is baking?

By: Thanksgiving Desserts: Super Easy Dairy, Egg, and Nut Free Pumpkin Pie | Nibblers

Tue, 17 Nov 2009 19:31:44 +0000

[...] From The Food Allergy Mama [...]

By: Kim

Kim — Tue, 27 Oct 2009 20:28:59 +0000

I can’t wait to try this recipe! My daughter has never had it before, and I think she’ll love it since she loves pumpkin. Your iced pumpkin cookies are absolutely fantastic by the way. They were a hit for my mommy and me group, including the moms who claim not to like sweets. The ones leftover were quickly devoured by my kids.

To Sara, there is a product called Soya too that comes in a can like whipped cream. I buy it at a market called Sprouts (I’m in southern CA). Maybe you could ask your market to get it for you?

By: Sara

Sara — Tue, 20 Oct 2009 01:39:00 +0000

This was my first time using tofu in place of eggs, so I was a little nervous about a strong soy taste. However, this pie tasted just like a pumpkin pie should taste! No one who tasted it could tell it was egg-free. My son was so excited that he got to eat pumpkin pie, and now I can be the designated pie baker for our extended family Thanksgiving. The only thing that is missing is whipped cream. Any ideas? Thanks Kelly!

By: kellyrudnicki

kellyrudnicki — Sun, 30 Nov 2008 17:58:28 +0000

awesome, thanks jennifer. if you liked the bread you should try the muffins too..those are super yummy and freeze well for busy mornings and long rides in the car…:)

By: Jennifer B

Jennifer B — Sun, 30 Nov 2008 14:18:09 +0000

Thanks for the good recipes. We tried the cranberry orange bread–it’s great!

By: Lori Sandler

Lori Sandler — Fri, 28 Nov 2008 21:45:30 +0000

This recipe looks fantastic. I cannot wait to try it for our son, Benjamin, who is the inspiration behind our nut- and dairy-free bakery, Divvies. Wishing you all the best!