If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
TAYLORVILLE — The holiday season is a popular time to entertain. Food is often a focal point of holiday season entertaining.
Individuals who navigate food allergies or intolerances may shy away from certain celebrations out of fear that a nibble of this or a bite of that may trigger an allergic response. In such instances, concern about ingredients can cast a pall over normally festive occasions.
Those with Celiac disease or gluten intolerances must be mindful of the foods they consume. Meals or desserts containing gluten, a protein found in grains like wheat, semolina, rye, barley, graham, spelt, farina, and more, can trigger intestinal distress and other symptoms. With delicious pies, cakes and cookies on the holiday serving table, gluten is likely to make an appearance. However, with careful planning, people who cannot stomach foods that contain gluten can still indulge in their favorite holiday flavors.
“Crustless Libby’s® Famous Pumpkin Pie” is a variation on traditional pumpkin pie served at Thanksgiving and Christmas gatherings. Without the crust, individuals who avoid gluten can still dive into that pumpkin-and-spice combination that’s so popular around the holiday season. Enjoy this recipe, courtesy of Libby’s® Pumpkin.
Makes 8 servings
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby’s® 100% Pure Pumpkin
1 can (12 fluid ounces) Nestlé® Carnation Evaporated Milk
Nonstick cooking spray
Whipped cream (optional)
1. Preheat oven 325F. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
2. Spray baking dish with nonstick cooking spray or lightly grease bottom of baking pan or baking dish.
3. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
4. Bake for 55 to 60 minutes or until a knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.