Monday, November 12, 2007

Pumpkin Pie Experiment - Happy Thanksgiving!

Here's an egg, dairy, refined sugar, and wheat-free pumpkin pie recipe I've devised, which has its roots from one that was in an old Martha Stewart "Pies & Tarts" cookbook.

I found vegan pie recipes on-line, but they were all made with soy (my daughter is allergic to soy). The pumpkin pie recipe in the "Allergy Cookbook and Survival Guide" was made with gelatin and a refrigerated pie (no baking, except for the crust). I was determined to perfect, or come as close as I could to perfect, a pumpkin pie with no eggs, dairy, or refined sugar.

The first time I tried, I used a whole can of coconut milk and substituted the sugar with honey - and it turned out more like pudding than pie (first picture with coconut sprinkled on top). The second time (second picture) it was a much better consistency, and my sister (the avid taste-tester) said it tasted "normal."

For the crust, see the apple pie post (and just half that recipe if you only want one pie). The first crust (the filling that failed) I made with oat/millet flour, the second crust was oat/corn flour. Oat/brown rice also works too. You could use gluten-free flours for a gluten-free version. They were all tasty.

Pumpkin Pie Filling:
One 15oz can pumpkin puree (just get the one that's plain pumpkin, or make your own puree if you are so inclined)
1/2 cup coconut cream (do not shake a can of regular coconut milk...I used the Thai Kitchen brand...and skim the cream off the top of the can)
1/2 cup maple sugar
1/2 t nutmeg
1/2 t ginger
1/2 t cinnamon
4 1/2 t of Ener-G-egg replacer mixed with three T of rice milk or water

Preheat oven to 375 degrees. Mix all ingredients together with an electric mixer and pour into the pie shell. Bake for 50-55 minutes. Cool or refrigerate before serving (I let mine cool overnight in the refrigerator, which I think helps it to slice better). Also, I think that I mixed up the egg replacer with the rice milk too soon. The pie would probably rise higher if I blended the rest of the ingredients first, then mixed up the egg replacer and added that last, transferring to the pie shell and oven quickly to aid in leavening. Makes one 8" pie.

1 comment:

Anonymous said...

This sounds really yummy. I will have to give it a try. My three year old is allergic egg, wheat, soy,nuts, peanuts. So I know the challenges you face. It's also a very rewarding feeling knowing we can overcome those challenges.