Low-Histamine Dessert Time

I decided to freestyle a pumpkin pie, and what a result.⁣

Ingredients
⁣
Pumpkin puree ✅⁣ (NB some might react to canned puree)
Cassava flour ✅⁣
Coconut milk ✅⁣
Ginger and other low histamine spices ✅⁣
Stevia ✅⁣
Hazelnut flour (only a bit) 🤔⁣
1 egg 🤔⁣
⁣
I mixed the flours with a little coconut milk and a touch of stevia, then pre-baked for 20 mins in a cake tin.⁣
⁣
I then whisked an egg and blended together with the pumpkin, ginger, a little more coconut milk (being careful not to ruin the consistency and make it too thin) and more stevia. I then poured over the top of the mix. Put it in for an hour, and then let it completely cool so it set. ⁣
⁣
Then - voila, low-histamine pumpkin pie. If you don’t react well to hazelnut flour or cassava flour, use your favourite low histamine flour. If you don’t react well to eggs then I’m not sure if this will work as it needs to set, but there’s only one in there.⁣

ps, remember to freeze your leftovers to keep the histamine low.
That is if you can resist eating it all. 😅