One of my best friends came over this morning to help me bake and hang out. Since my family is celebrating thanksgiving this evening instead of yesterday, I hadn’t made the gluten, dairy and egg free pumpkin pie, so made it with her. I had found a recipe from Kids With Food Allergies for pumpkin pie filling without any eggs, and my friend and I made a GF crust (sorry, we don’t have a recipe for that… we kind of just mixed a bit of this and that :P). Because we made more pie filling than we needed, we debated what to do with what we had left, and by accident, came up with GF pumpkin dip!
So, here’s the recipe (slightly modified from the original you can find here):
1 can pumpkin (1 3/4 cups)
2/3 (generous) cup sugar
1 1/3 cup water
5 2/3 Tbsp potato starch (or corn, tapioca or other starch)
3/4 tsp allspice
1/4 tsp salt
1/8 tsp ground cloves
1/4 tsp ginger
1/2 tsp cinnamon
Mix together in a sauce pan and cook till it begins to thicken. Thick enough that it’s got texture to it, but not too thick that it’s totally cooked and a solid block. 😉
It’s quite simple, and my friend and I (and my sister too) loved it. We decided it should be something we make more often, especially during the holidays and winter months. It’s certainly mmmmmm good! Crackers or bread dipped in this stuff is amazing.