Entertaining Allergies: Pumpkin Pie

Baking, Cook, Dairy-Free, Gluten-Free, Holidays, Thanksgiving

This post comes courtesy of Alexa Croft, blogger at Lexie’s Kitchen

 

Entertaining friends and family on modified diets can be daunting. What works as an egg substitute? What do I use in place of wheat flour? Milk? Well, not to worry. This holiday season we’ve got you covered with an easy, allergy-friendly pumpkin pie.

 

Using a short list of ingredients, you can whip up a holiday classic that everyone at the feast can enjoy. Free of the top food allergens — including, but not limited to, gluten, dairy, eggs, wheat, corn and soy — this pumpkin pie filling is suitable for vegetarians and vegans as well. And better yet, it can be enjoyed one of three ways:

 

  • The “Fancy” Crust Pumpkin Pie: You have the time and ambition to make a decorative crust. How about embellishing the edge using fall pie crust cutters prior to prebaking? These handy cutters can transform a humble pie into a holiday centerpiece — and, hint, can be easier than crimping the edge of a gluten-free crust!
  • Upside-Down Mini Crusted Pumpkin Pies: Short on time — and patience? No-fuss, upside-down mini pies are equally as festive. Line bottoms of small soufflé dishes or ramekins with rounds of crust. Prick with a fork and prebake. When cool, fill with pumpkin filling and refrigerate until set. Run a knife around the edges, invert and gently coax the pies out of their molds onto serving plates. Top with Coconut Whipped “Cream” Topping (recipe below) and a decorative pie crust cutout.
  • Crustless Mini Pumpkin Pies: Technically speaking, is a pie without a crust really a pie? Regardless, this pumpkin filling sets perfectly without eggs or baking and can stand on its own. For crustless mini pies, pour hot pumpkin pie filling into small soufflé dishes or ramekins. Refrigerate until set. Run a knife around the edges and invert onto serving plates. Top with Coconut Whipped “Cream” Topping (recipe below) and a dusting of cinnamon.

 

Maple Pumpkin Pie Filling
Gluten-Free, Dairy-Free, Egg-Free, Vegan, No-Bake

 

1 can (15 oz.) pure pumpkin

1/2 cup pure maple syrup

1 can (14 fl. oz.) full fat Thai Kitchen® coconut milk

2 Tbs. tapioca flour

3 tsp. pumpkin pie spice (see notes)

1/2 tsp. salt

1 Tbs. pure vanilla extract

3/4 cup water

2 tsp. agar-agar powder (not bar or flake, see notes)

 

In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.

 

Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.

 

Pour the hot pie filling into a prebaked pie shell (recipe follows). Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.

 

Notes: Thai Kitchen® coconut milk may be found in the Asian section of most major grocery chains. Agar-agar is a plant-based gelatin derived from seaweed. Agar-agar powder may be found at Asian markets, many natural grocers and on Amazon. Be sure to buy agar-agar powder, not bars or flakes. Alternatively, in place of the pumpkin pie spice, you may use 2 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/8 tsp. ground cloves.

 

 

Pie Crust
Gluten-Free, Dairy-Free, Vegan

 

The gluten in wheat flour does a beautiful job binding dough. However, when working without it, pay particular attention to some steps in order to ensure success. Following is a gluten-free pie crust recipe using readily available ingredients. For instructions and tips on making this gluten-free dough and crust, visit Simply Gluten-Free. Additionally, watch a helpful Culinary Institute of America gluten-free crust video tutorial. Note that some individuals are sensitive to xanthan gum, a binder commonly found in gluten-free flour mixes. The gluten-free King Arthur® flour mix used here is one of the few that does not include xanthan gum. In this recipe, flax (or chia) meal is used in place of xanthan gum.

 

1/2 cup Spectrum Organic Shortening

4 to 8 Tbs. cold water

1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour, plus more for rolling

1/4 tsp. salt

2 Tbs. sugar

3 Tbs. ground flax seed or ground chia seed

 

For instructions and technique, visit Simply Gluten-Free. Follow the directions for pre-baking. Optionally, if your guests are tolerant of dairy and xanthan gum, you may choose to follow Carol Kicinski’s recipe, as is, at Simply Gluten-Free.

 

Notes: This recipe makes one 9-inch pie crust. Double if you plan to make decorative cutouts. Flax and chia seed may be ground to a fine meal using a coffee or spice grinder.

 

Coconut Whipped “Cream” Topping
Dairy-Free, Vegan

 

A whipped topping is the” icing on the cake” for most pies. For someone who has gone dairy-free, this Coconut Whipped “Cream” Topping makes a decadent, safe replacement and is loved by children of all ages! The only tools required are an isi® Gourmet Whip and iSi® N2O Cream Chargers. See the recipe and how-to’s here.

 

An Allergy-Friendly Reminder: A food allergy can be a serious matter. If you are dealing with severe allergies or intolerances, always read labels or check with the manufacturer prior to consumption of any food product. Ingredients and processes are subject to change at anytime, which means a once “safe” product or ingredient may not be “safe” the next time around. For the sensitive guests, establish an “allergy-safe” zone in the kitchen with dedicated utensils and cutting boards. Keep this area free of gluten, nuts and/or other potential allergen(s).

 

About the author: Alexa is a wife, mother, and avid recipe modifier. Her blog, Lexie’s Kitchen, caters to the gluten, dairy, soy, corn and egg-free among us. She resides with her family in Cheyenne, Wyoming.

57 comments about “Entertaining Allergies: Pumpkin Pie

  1. Cara

    What a wonderful post! I love that you’ve made it so that everyone can enjoy a piece of pumpkin pie this holiday season :) No one should be left out, after all.

    Reply
  2. Sea

    My goodness, this is just stunning. I need those cookie cutter/molds that you used. Beautiful and it looks so tasty. I need some pumpkin pie desperately!

    -Sea

    Reply
  3. Alisa Fleming

    Wow, what a beautiful pie and amazing recipe! I’ve been looking for some egg-free options for pumpkin pie for a while now, and hadn’t yet tried agar. Great idea!

    Reply
  4. christine

    I am a follower of Lexie’s Kitchen and a huge fan!! I cant wait to try this pie, my husband is going to be so excited to have pumpkin pie for Thanksgiving!! Crust and all!!

    Reply
  5. Lara

    We are a gluten free/dairy free home and this is perfect. I can’t wait to try these recipes!

    Reply
  6. Sonya

    Beautiful! and Thank you!

    We always host Thanksgiving for a crowd of 20 or more and this year I’ve been stumped as our world has been turned upside down and shaken about like a snowglobe. So many allergies manifest themselves! Our guests are anticipating a wonderful Thanksgiving as usual and I’m not about to bring gluten, dairy or corn into the mix. Not to mention one of my new niece-in-laws has a nut allergy. Trying to make sure everyone has a delicious and safe holiday can be a daunting task!

    Reply
  7. Poha

    Lexie, we made this pie, and it is so deliciouso; cannot thank you enough for doing all the work to make this receipt. It is so perfect; rang all our bells! Poha

    Reply
  8. Kim Maes

    What an absolutely gorgeous pie. I am in awe at your beautiful crust as my allergen friendly ones never turn out quite so stunning. This one will be on our holiday menu this year for sure. Thank you for doing all of the work for us, Lexie! ;)

    Reply
  9. Eileen Beran

    This unbaked pie recipe is intriguing. Agar agar is an interesting ingredient–cool that it’s from seaweed. Also, your photos are fantastic–so appetizing!

    Reply
  10. Jenny Davis Bussey

    Could this be made with gelatin instead of agar since I am not vegan and do not have agar powder on hand, I do have agar flakes though.

    Reply
  11. Lisa

    My daughter who has food allergies just asked me to make her a pumpkin pie. Your recipes are usually out of reach for us as she’s allergic to eggs, dairy and nuts. Thanks for this one, I’ll pass it on!!

    Reply
  12. Amy M

    Thank you!! I have been looking for a pumpkin pie recipe that my daughter can have for several years now and I know several others also looking for this… I can’t wait to try it!

    Reply
  13. Tammy

    Can you use agave nectar instead of the pure maple syrup? If so, how much?

    Reply
  14. Lexie

    Tammy, sure thing. Agave will work just fine. I would use the same measure … 1/2 cup. You can always dip a spoon in and sweeten to taste … since there are no eggs in the mix. 1/2 cup of syrup or agave makes for a moderately sweet pie. The next go round I plan to cut back to 1/4 cup syrup and some liquid vanilla stevia to taste. A GREAT option for diabetics. I really love using a combo of a natural sweetener (honey, coconut sugar, maple syrup) and liquid stevia (Nu Naturals liquid stevia with Singing Dog Vanilla extract is my absolute favorite). xoLexie

    Reply
  15. Kim

    Thanks for the recipe. Have you tried the new 1-2-3 Gluten Free multi-purpose flour mix? I like it better than the others — works well and it’s fortified, which is great for our family.

    Reply
  16. Lexie

    Jenny, gelatin would work just fine, however I am guessing here at the measure. I think 2-3 tablespoons is where I would start. Bloom in 3/4 cup cold water for a few minutes then stick in microwave for a few seconds until a boil is achieved. Remove and stir until dissolved.

    Now, we are omitting the agar and the 3/4 cup water the agar is simmered in.

    Proceed with blending all ingredients, including gelatin, then add to pot and simmer a few minutes to let the tapioca thicken up. Pour into pre-baked pie shell.

    Let me know how it works! xo Lexie

    Mix with remaining ingredients simmering Hope that helps :) xoLexie

    Reply
  17. Lexie

    Kim, let us know where you get the 1-2-3 mix. I’d love to take a look at it. Thanks for the tip! xoLexie

    Reply
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  25. Amy Raslevich

    This is my daughter’s first gluten-free Thanksgiving, and she loves pumpkin pie. Seeing this recipe actually brought tears to my eyes, as she won’t have to stand on the sidelines for this one. Thank you so much!

    Reply
  26. Cindy

    Love anything Pumpkin ! These recipes can be used all through the fall season right through to the New year. Very versitle ingredient with lots of potential for easy recipes ! Love this Maple Pumpkin pie filling recipe !!! will be trying this very soon !!

    Reply
  27. Donna

    O.k….NOW I want to make THIS one…..Truthfully..I am totally stumped on which of your fantastic-looking pumpkin pies to make now that I’ve “convinced” my family to give the Libby’s classic a pass in favor of a paleo-friendly version.

    Which is more “authentic” in taste/texture to what many must imagine as “the real deal” in regards to pumpkin pie?…Your “Pumpkin Pie Foolery” pie or THIS equally exquisite-looking version?!…Help?…Thanksgiving looms so near!…

    And thanks so much for proving that healthy recipes can be MasterChef quality in terms of creativity, presentation..plating..and savor!

    Reply
  28. Lexie

    Hi Donna,

    Both are equally good. This one here on WS is a cinch. Quick and easy. The Pumpkin Pie Foolery recipe on my site http://www.lexieskitchen.com includes soaked cashews which make the filling a tad more creamy … but not too noticeably so. : ) xoLexie

    Reply
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  30. Billie Marin

    I am just learning to spook for my son!’s girlfriend who has celiac disease. These recipes look fantastic, and I think she can eat almost all of them. Thank you so muxh

    Reply
  31. Jennifer McClean

    The whole family loved this pie-thank you for such a wonderful recipe!

    Reply
  32. lifetimeherbal.com

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    Reply
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  34. Kim

    My daughter has a tree nut allergy. Can I substitute rice milk for coconut milk?

    Reply
  35. Lexie

    Hi Kim, Rice milk may be a little runny. You could try a thicker milk like Hemp. I am sorry that she is allergic to coconut, so quite rare in someone with a tree nut allergy as coconuts are not technically a nut. You’re a great mom, seeking out treats for your little one :) xoLexie

    Reply
  36. Monica

    The recipe looks delicious, but you did not give instructions for baking the pie crust, only the ingredients and how to prep. The link to Simply Gluten Free lands in a 404 error zone, so I can’t get any info from them. Just wishing the baking instructions were included.

    Reply
  37. Lexie

    Kim, hopefully coconut can be reintroduced at some point. So many in the allergen community feel that the FDA has labelled it erroneously. But better safe than sorry :) xoLexie

    Reply
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