Guest Blog

Bonjour tout le monde!

This is Leslie here, Chelsy’s sister and roommate that gets to experience all of her wonderful cooking every day. As I’m writing this wonderful piece of extraordinary literature, I’m also eating some of this gluten-free pumpkin pie Chels made last night. Why gluten-free? Well, that’s why I’m here. To tell you all of the perils of food allergies.
Now, I’m not just intolerant to gluten. I’m also intolerant to dairy. Apparently 50% of humans that are intolerant to gluten also can’t tolerate the protein in dairy products. This is news to me just as it is most likely news to you.
What is a gluten allergy? Well, to state it simply, when I eat gluten I have severe stomach issues. I also break out in a mean rash on my arms, neck, ears, and face. Apparently this allergy can worsen over time, to where you can’t even use soaps that have gluten in them. This issue has currently occurred in my life. Thankfully, my dairy intolerance isn’t as severe as my inability to intake gluten. I have been able to eat yogurt in small amounts with the help of a Lactaid pill and daily probiotic.
The worst part about this allergy is not the everyday deprivation of ice cream, cake, whole-wheat toast, and delicious cereals. It’s the time around the holidays when I have to deal with my sensitivity to gluten, dairy, and the lack of understanding of those around me. Eating communally is always tough for me and I constantly have to deal with judgment from family members who don’t understand.
There are the funny harassments… which are usually funny if they last less than 1 minute… which is never the case.
And then there is the person who says, “Oh, come on, have a little bit, it won’t kill you.” Actually, I don’t really want to have stomach pains and skin rashes on Thanksgiving. It’ll ruin my holiday outfit, thank you.
And then there’s the person who just quite frankly wants to judge you for everything that you’re doing, and having a food allergy has completely set off their entire world. These people are the worst and they never cease to make me feel like grabbing my plate and eating alone, like a high school girl who sits in a bathroom stall because she doesn’t have any friends.
In order to be around my family, I have to calm my sensitivity levels and put my game face on. I have to be ready to refuse what I can’t eat, ignore those who have issues, and take the small jabs aimed at my situation. In order to combat this, I have a wonderful sister who has offered to help me make gluten-free green beans, pumpkin pie, and sweet potatoes. These two weeks up until Thanksgiving are trial runs, beginning last night, where she made this outstanding pumpkin pie that I can’t get enough of. By bringing my own food I can be faithfully assured that I will have an allergy-free Thanksgiving. So what am I thankful for? My sister, Chelsy, who puts her warm heart and sweet nature into a delicious allergy-free pumpkin pie. Enjoy!

Au Revoir.

Gluten-Free Pumpkin Pie with a Ginger-Snap Walnut Crust


For the crust:
25-30 Gluten-Free Gingersnap cookies, crushed (makes about 2 cups)
1/2 c. walnuts, roughly chopped
3 Tbs. unsalted butter, melted
1 Tbs. brown sugar
1 tsp. cinnamon

For the filling:
1 15 oz. can pure pumpkin
1 1/2 c. vanilla almond milk, unsweetened (you can use any milk you like, or 1 can of evaporated milk will do just fine)
2 eggs, lightly beaten
1/2 c. granulated sugar
1/4 c. brown sugar
1 Tbs. Mexican vanilla
2 Tbs. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1 tsp. ground cloves


For the crust:
1. Pre-heat the oven to 325 degrees.
2. Lightly grease a pie pan.
3. Using a food processor, process the gingersnap cookies until crumbly (the mixture doesn’t have to be extremely fine…it can have some cookie chunks in it). (If you don’t have a food processor, feel free to put the cookies in a ziploc bag and beat with a rolling pin…this works just as well).
4. Using an electric mixer, combine the crumbled cookies with the remaining crust ingredients.
5. Pour the crust into a pie plate, pressing the crust into the plate until evenly distributed over the entire plate (You should work the crust up the sides of the plate, but if you run out of crust mix…like I did…don’t worry about it…it will come out just as great!).
6. Bake the crust in the oven for 10 minutes.

For the Filling:
7. Meanwhile, using an electric mixer, mix all of the ingredients for the filling together until fully incorporated.
8. Pour the filling into the crust and pop the pie back into the oven at 350 degrees for 45 minutes.

Note: I don’t know what my obsession is, but I gotta have my pie with a glass of milk (soy milk for those with a dairy allergy)…that’s just the way I feel…it’s like the p.b. to my jelly…can’t live with out it! However…feel free to garnish this little delight with some whip cream (soy whip for those with a dairy allergy) and a touch of cinnamon! The pie is so flavorful…it could survive without a topping or accompaniment…but do what you must and eat to your heart’s content!



  1. Anonymous says:

    would like to request one of these pies for this weekend…thank you…

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