This recipe has been tailored for a POTSie on a low histamine diet. A little extra salt, cinnamon and ginger, which has some anti-inflammatory properties. No cloves or egg whites should make this one easy on the stomach and ultra-low histamine. This version has less sugar than your traditional recipe too.
Note 3 egg yolks were substituted for 2 whole eggs, because egg whites can be considered a high histamine food, however cooking/baking should make them less allergenic.
PREHEAT oven to 425° F.
MIX sugar, cinnamon, salt, and ginger in small bowl.
BEAT eggs in large bowl.
STIR in pumpkin and sugar-spice mixture, then gradually stir in evaporated milk.
POUR into pie shell.
BAKE at 425° F for 15 minutes. Reduce temperature to 350° F, and bake for 40 to 50 minutes or until knife inserted in center comes out clean. Let cool.
Sprinkle with extra cinnamon and eat! Add fresh real whipped cream if you like too. Cut up the remaining into slices and freeze for later!
TLDR: Pumpkin pie provides some real nutrition.
Pumpkin is officially categorized as a powerhouse vegetable by the CDC, meaning it provides an average of 49% daily value per calorie of 17 vital nutrients. Also, ginger is an anti-inflammatory spice, being shown to block prostaglandin synthesis. Prostaglandins are mast cell mediators that many with MCAS try to block and reduce. Cinnamon is also anti-inflammatory, an antioxidant, and even is demonstrating benefits for neurological disorders. Don’t be shy about shaking on some extra cinnamon.
 CDC Defining Powerhouse Fruits and Vegetables: http://www.cdc.gov/pcd/issues/2014/13_0390.htm#Tables
 Ginger–an herbal medicinal product with broad anti-inflammatory actions.: http://www.ncbi.nlm.nih.gov/pubmed/16117603
 Cinnamon: A Multifaceted Medicinal Plant: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4003790/