pumpkin pie?

Question

im allergic to cinnamon is there any good substitutes I can use for baking a pumpkin pie?

Answer 1

Well nutmeg, ginger, cloves, all spice - you could use these instead of the cinnamon

Answer 2

Pumpkin Pie
8 servings

1 (15oz can) pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Nutmeg (instead of Cinnamon)
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs
Nonstick Cooking Spray
1 recipe Fresh Whipped Cream (see recipe below)

Preheat the oven to 375ºF

Combine all the ingredients and blend until smooth.

Coat a 9'' pie pan with nonstick cooking spray. Pour the pumpkin mixture directly

into the pan.

Bake for 30-35 minutes or until firmly set.

To servegarnis each piece with a dollop of Fresh Whipped Cream
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Breakfast
Fresh Whipped Cream
Serves 12 (1 Tbsp per serving)

1 CupHeavy Cream
1/3 CupSugar Substitute (recommended: Splenda)
1 TspVanilla Extract

Instructions:
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.

Store in an air tight container and refrigerate.

Answer 3

Most recipes call for some combination of cinnamon, nutmeg, allspice, cloves and ginger. If you just leave out the cinnamon it should still turn out fine with the other spices.
Another option would be an artificial cinnamon flavor that you can get in most stores. Safeway has an extensive shelf of artifical flavoring. I would be careful and test it though, I am allergic to shell fish and can not even eat most artificial crab meat.
The idea being that they may add certain chemical/protein combinations to the artificial that closely enough mimic the real thing to induce an allergic reaction. Good luck!

Answer 4

My Mother's recipes uses these spices......try it without the cinnamon, you'll like it!

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.

Answer 5

I would check with your doctor because I fear that nutmeg and all spice might have similar components to cinnamon, so you could have a reaction to them, too.

Answer 6

MY SON IS ALSO ALLERGIC
TRY NUTMEG AND GINGER!
ALSO OUR BEST PUMPKIN PIE RECIPE CAN BE FOUND ON THE LIBBY'S PUMPKIN PIE FILLING CAN!

Answer 7

yes all spice

Answer 8

NO, DON'T USE CINNAMON TASTE THE SAME

Answer 9

yemmmmmmmmmmm