Need a recipe for GF, Dairy-free, egg-free, and nut-free pumpkin pie!
cassathome
Nov 20, 2007
10:11 PM |
I am allergic to nuts, soy, dairy and gluten. Does anyone have a pumkin pie filling recipe that omits these? I have a good GF crust recipe already, so that is not holding me back. But I don't know what to do about the filling! I LOVE pumpkin pie and really miss it this time of year. |
AimingHigh
Nov 22, 2007
12:17 PM |
Oh! My sister-in-law makes an allergy-free pumpkin pie filling! I'm so sorry I didn't get this entry until this morning. She has gone out of town for the Thanksgiving weekend. I'll do my best to remember to get it from her and post it before Christmas.
Funny thing, I don't have a decent GF crust recipe and that's what holds me back. :>) Please post your recipe.
Thanks,
Holly |
ebl57
Nov 23, 2007
12:49 AM |
I just wrote the following and then reread your post and saw you are nut free also...I guess this won't work for you. I am sorry.
We ATTEMPTED a punkin pie today... it was interesting. A work in progress...
We used Hazelnut meal, oat flour, and some almond butter for the crust. It was abit heavy and stuck to the pie plate but it tasted good! I think we could use almond meal also.
For the pie filling, we subbed almond milk for evap milk and whipped the eggs to peaks. It looked abit funny with the baked air bubbles, and it fell when we took it out of the oven, but it was tasty.
My friend suggested I use LESS almond milk than it called for (evap milk) since it is thinner and doesn't have the fat within. I am wondering if we should have added some Xantham Gum.
Waiting to see your sisters recipe!
Ellen |
StephM
Nov 25, 2007
7:31 AM |
I hope to hear of a good recipe for this too! I have flopped too many. It would be nice for Christmas.
Stephanie
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AimingHigh
Nov 27, 2007
6:06 PM |
Someone pat me on the back! :>) I remembered to get the recipe for the pumpkin pie filling from my sister-in-law! Here it is:
Mix the following:
8 T cornstarch
1/2 c. evap. cane juice crystals (sugar)
1/4 t salt
1/2 c. rice milk or milk alternative
Heat 1 1/2 c. rice milk or milk alternative then slowly add the cornstarch mixture. Stir constantly over low heat until it thickens. You also need to cook this long enough to get that "cornstarchy" taste out of it. I suppose one could use a different thickener such as arrowroot or tapioca as well. I don't know.
Add 2 c. pureed pumpkin
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1 1/2 t. vanilla
Now, mind you, I've never made this before, but I have tasted it and thought it was yummy. Let me know how yours turns out.
Many Blessings,
Holly |
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