Recipe evolution is much like the game “Telephone”…

Who else is now humming Lady Gaga’s song… SORRY!

That recipe your mother or father passed down to you; may not be anything close to what the original recipe was.

Great Grandma Gladice’s stick to your ribs stuffing very well may have included ham hocks way back when she was introduced to it, but her recipe you now make for your friends and family contains chicken feet instead.

The same can be said for the “oh so popular” fall staple, pumpkin pie. This traditional sweet treat, full of massive amounts of sugar, milk, eggs and cream has evolved since its “birth” in 1621. In fact, pumpkin pies, were not even pies back then (these days pumpkin pies aren’t always pies either though). It has been said that pumpkins were actually hollowed out and filled with milk, honey and spices and then baked until golden brown.

Is any one else drooling over the original recipe as opposed to what’s offered in supermarkets today?

Sadly, these days, you won’t find such things crowding the bakery and/or freezer section of your grocery store come the fall and winter months. Instead you will find pre-made “pumpkin” pastries of sorts that unfortunately barely have any pumpkin in them at all…

Yet have massive amounts of sugar and trans fatty acids, which can contribute to a whole host of documented health complications.

Pumpkin pie also tends to come in what feels like a million other forms these days as well… Pumpkin pie cereal, granola, oatmeal, cookies, donuts, bread, coffee, condoms… Who else is waiting for pumpkin pie pork…?

I’ll be right back… Have to go throw up.

Now something else has evolved over the years as well; food allergies and intolerances. You may ask yourself ‘why is this happening?’ I asked myself the very same question and found some rather interesting hypotheses.

One concept theorizes that due to the extensive use of antibiotics and the universal use of antibacterial cleaners, bacteria that may actually keep allergens at bay may be altered or totally eliminated.

Another thought is that with the overuse of antacids for such things as acid reflux, stomach acid is decreased, which could interfere with digestion of food proteins as well.

A third thought is that the increase in allergies could be attributed to the increase of GMO foods in the food supply. You see, the more genetically modified plants become present in the market, the more people will be consuming proteins that are completely new to the human diet.

Why is this important you may ask? Because these increases in allergies and intolerances have led to an even further evolution of the classic pumpkin pie, which I am sharing with you below, so those who want to indulge, yet can’t nosh on what’s generally offered in markets, can too satisfy their pumpkin pie cravings! And crazily enough this recipe also reduces your blood sugar levels! 

You see, I have a very personal reason for conjuring up allergen-friendly recipes. My life has been plagued by innumerable amounts of food allergies including, wheat, dairy, gluten, sugar, soy, nuts and most fruits (as most of you are aware)… So I could in fact be “blamed” for “messing up” the game of telephone when it comes to recipes, but the second you take a bite of my creations, including this pie, you will only be thanking me; I know it!

Allergen-Friendly, Sugar & Trans Fat Free Unicorn Pie

Ingredients:

• Pie Crust used for Strawberry Pie That’ll Make You Cream (minus eggs)
• 2 cups water
• 1 small Pie Pumpkin (we used a white one, but feel free to use any variety)
• 1/2 c. Lite Coconut Milk
• 6 drops Vanilla Extract
• 1 Tbs Erythritol
• Pumpkin Pie Spice and/or Cinnamon

How to construct:

• Cut the pie pumpkin in half and discard its seeds.
• Roast pie pumpkin in the over at 450 degrees for roughly 10 – 15 minutes, until fork tender.
• Place all ingredients (including the pumpkin pulp) into a blender and whirl.
• Press piecrust recipe into a pie dish.
• Pour blended ingredients into piecrust.
• Sprinkle cinnamon on top (if you wish) and place in freezer (covered) for 5 – 6 hours, or over night. Or… SCREW THAT: eat as you make it! 

Not only is my evolved pumpkin pie free of sugar and trans fatty acids, but it’s also free of dairy, gluten, soy, and nuts, yet packed with the starring ingredient that has shockingly been slowly phased out of most recipes, pumpkin! But not just ANY pumpkin… A WHITE ONE! Hence the recipe’s name… Unicorn Pie!

And just to keep you on your toes… I took this pumpkin pie recipe to a whole new evolution level, by not baking it! Instead, it’s a freezer pie, because I know you need more room in your oven to bake other fall staple recipes!

SO TELL ME…

• What recipe in your arsenal has been passed down for generations?
• Do you cringe when you hear your phone ring? (AKA: Do you like talking on the phone?)
• When you think of pumpkin pie, what comes to mind?
• Do you have a relative named Gladice?
• Food allergies/intolerances, what are yours?
• What are your favorite pumpkin spice flavored foods… Objects?