Pumpkin Pie

(Gluten and Dairy Free)

Pumpkin Pie (Allergy-Free)

December 25: National Pumpkin Pie Day

“Rockin’ around the Christmas tree

Let the Christmas spirit ring

Later we’ll have some pumpkin pie

And we’ll do some caroling!”

Now Islander can enjoy a piece of pumpkin pie without worrying that it will bloat her belly like a bowl full of jelly because the recipe that follows features gluten- and dairy-free ingredients!

She found gluten-free pie crusts in the freezer section at Whole Foods market, used coconut instead of cow’s milk and sweetened the batter with maple syrup (hence, our pie is decked out with maple leaves molded from pumpkin-flavored Candy Melts).

Those suffering from food allergies can try this delicious dessert with or without the crust. So celebrate Christmas and National Pumpkin Pie Day with a sweet slice of gluten- and dairy-free pumpkin pie.

Recipe

(Adapted from Williams-Sonoma)

Ingredients

  • 1 9-inch gluten-free pie crust, baked
  • 1 can (15 ounces) pumpkin
  • ½ cup maple syrup
  • 1 can (14 ounces) coconut milk (use full fat Thai Kitchen brand)
  • 2 tablespoons tapioca flour
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoon agar-agar powder (do not use bar or flakes)
  • ¾ cup water

Directions

Pre-bake the pie crust according to the package directions. Set aside to cool completely.

Pumpkin Pie (Allergy-Free)

In the blender container, combine the pumpkin, maple syrup and coconut milk.

Pumpkin Pie (Allergy-Free)

Add the tapioca flour, pumpkin pie spice, salt and vanilla.

Pumpkin Pie (Allergy-Free)

Blend until smooth. Set aside. In a saucepan over medium heat, dissolve the agar-agar powder in water. Simmer to thicken, about 1-2 minutes. Whisk in the pumpkin batter. Bring to a boil and stir until thickened (another 2-3 minutes). Immediately pour into the pie crust. Cool at room temperature then transfer to the refrigerator. When chilled, slice and serve.

Pumpkin Pie (Allergy-Free)

Notes

  • Take a taste test to compare this with a traditional pumpkin pie (see the regular recipe on our blog). The crust is crisp without a buttery taste. The filling is firm and gelatinous and not as creamy. But it is a nice alternative for those with food allergies. Even our friends who can tolerate gluten and dairy do not mind eating this pumpkin pie with us.
  • For another no-bake pumpkin pie, try it St. Martha-style using lactose-free milk.

Pumpkin Pie

Pumpkin Pie

December 25: National Pumpkin Pie Day

Although pumpkin pie is a prominent dessert on Thanksgiving, it also is appropriate on Christmas, especially when a tasty traditional turkey is served instead of ham or roast beef. In fact, pumpkie pie is mentioned in at least three Christmas songs, “There’s No Place Like Home for the Holidays,” “Sleigh Ride” and “Rockin’ Around the Christmas Tree.”

We prefer to prepare our pumpkin pie from semi-scratch (the pumpkin puree is canned and the deep-dish crust is frozen) a day or two before the big feast day to minimize any last-minute mania in the kitchen. We wish you a Merry Christmas and a Happy National Pumpkin Pie Day!

Recipe

(Adapted from Libby’s)

Ingredients

  • 1 can (15 ounces) canned pure pumpkin (we used Libby’s brand)
  • ¾ cup sugar, granulated white
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1 unbaked 9-inch deep-dish pie crust

Directions

In a medium bowl, mix together the sugar, cinnamon, ginger, cloves and salt. Set aside. In a large bowl, beat the eggs with the canned pumpkin. Gradually add the sugar and spice mixture and blend everything well.

Pumpkin Pie

Add the evaporated milk and mix well.  Pour into the pie crust. Put the pie on a baking sheet and line the edge with foil or pie crust shields to prevent overbrowning. Bake in a preheated oven at 425 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for another 40-50 minutes (use a toothpick in the center to test for doneness). Remove from the oven and cool completely on a wire rack. Refrigerate to set. Slice and serve with a dollop of whipped cream (optional).

Pumpkin Pie

Notes