11.18.2014

Pumpkin Pie {gluten free + vegan}

#glutenfree #vegan #pumpkin #thanksgiving #pie

Pumpkin Pie is one of those classic necessities that just rounds out any Thanksgiving feast. As a teenager, my mom and I spent quite some time trying to create the perfect pumpkin pie, from crust to filling. We finally came up with our favorite one and it has been a staple each year since then. But what happens when you can no longer eat the pie you made because the crust contains gluten, or you cannot share it with your child because it contains milk and they are allergic? Why, you adapt it of course!

While removing the gluten and dairy from my recipe, I decided to nix the eggs also by using powdered egg replacer. Sometimes this can be difficult based on the number of eggs the recipe calls for, but I found it to work well here. The texture of the pie ends up a little bit more like a custard without the eggs to set up, but is amazing nonetheless. 

Most pumpkin pie recipes call for sweetened condensed milk and evaporated milk for the filling. Since I recently created substitutes for each of these, I was able to make them in advance and have them on hand when I was ready for them. Add some So Delicious Dairy Free CocoWhip whipped topping and once again you have the perfect pumpkin pie!

Pumpkin Pie {gluten free + vegan}

1 can pumpkin puree (not pie filling)
1 cup dairy-free evaporated milk
1 cup dairy-free sweetened condensed milk
1/4 cup brown sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla
Egg replacer: equivalent of 2 whole eggs
1 pre-made, unbaked gluten-free pie crust (or your favorite pie crust recipe)
So Delicious Dairy Free CocoWhip Coconut Whipped Topping (optional)

Preheat oven to 325 degrees. Bake pie shell for 10 minutes.

While pie shell is baking, in a large mixing bowl, combine the pumpkin, evaporated milk, sweetened condensed milk, brown sugar, pie spice, cinnamon, salt, and vanilla. Mix powdered egg replacer with water according to instructions and pour immediately into the pumpkin mixture. Mix until just combined.

Pour filling into par-baked pie shell to rim. Place pie on a cookie sheet to make transferring back to the oven easier. Return to oven and bake pie for 60 minutes, or until the top appears to be set up. If the crust begins to get too brown, cover edges with foil or a metal pie shield to prevent burning.

Once baked, remove from oven and allow pie to cool. Top with CocoWhip before serving. 

#dairyfree #glutenfree #vegan #pumpkin #pie #thanksgiving


I received product from So Delicious Dairy Free for review. All text and opinions are mine alone.


Related Posts Plugin for WordPress, Blogger...