Halloween and Fall Are Upon Us!
I love Fall and the beginning of a very long stretch of holiday’s back-to-back-to-back-to-back! The kick off to all this is near and dear to my heart because it’s just so dang fun! H-A-L-L-O-W-E-E-N!
Fun for Kids
We are more than a food allergy family. We are also a homeschooling family. Coming up with extra learning and hands-on activities is something I am always looking for. It is especially great if they can be changed up and integrate holidays or other fun for kids. Heck, fun for me too! We use these Melissa & Doug playdough toys, and they have been durable and my kids love them.
Gluten Free, Vegan, Top 8 Free (Peanut Free, Tree Nut Free, Wheat Free, Soy Free, Egg Free, Dairy Free, Fin Fish Free, Shellfish Free)
As many know, the brand name Play-Doh, contains wheat. So those with a wheat or gluten allergy, celiac, etc., would want to avoid it. Play-Doh is so much fun though! So we’ve got to come up with a way for all kids to enjoy a similar experience. Am I right, or am I right?!
Just 3 Ingredients
This is just 3 ingredients: canned pumpkin, corn starch, and pumpkin pie spice. This is Top 8 Free, Gluten Free and Vegan!
Tips & Tricks
If you or your loved one is allergic to pumpkin spice, you can use a mix of any or all of the following to still get that Fall aroma: 1 teaspoon each of cinnamon, ginger, nutmeg, allspice.
Corn starch has a tendency to get packed in its container, so it is very helpful for this recipe if you scoop the corn starch from the container and then into the measuring cup.
I let my kids play with this playdough, with all their fun playdough toys, but I also pulled out some seasonal Halloween plastic cookie cutters that I have, and they had a blast using those in the yummy dough.
If you are gluten free, be sure to find the Argo brand that is specifically labeled gluten free, and is not cross-contaminated with any other allergens.
Without any further ado, meet my friend, Pumpkin Pie Playdough…
Pumpkin Pie Playdough
1 15oz can pumpkin
2 T pumpkin pie spice*
2 C corn starch, divided
Combine the pumpkin and the pumpkin pie spice in a large bowl, until well combined. Adding 1/2 C at a time, stirring well after each addition, repeat until you have added 1 1/2 C of corn starch to the pumpkin mixture. On a clean surface sprinkle 1/4 C corn starch, and knead the dough on this surface. The dough should be malleable, but not too sticky. You may need to add another 1/4 C corn starch bringing the total to 2 C, but only do so if the dough is still “sticky”. Store in an airtight container in the refrigerator for up to 3 days. When removing to play with, let sit at room temperature for a few minutes before kneading. You may need to add 1-2 tablespoons of water while kneading to bring back any moisture lost while chilling in fridge.
*If you don’t have PPS on hand you can create your own mixture with: 1 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1 tsp allspice.
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