About a month ago I set to work preparing to reveal a Thanksgiving recipe on my blog. I wanted to create something easy but original. Something classic yet unique. Actually, I got started on this project because I wanted to use my new favorite ingredient, flavorless gelatin. I was mesmerized by the egg-replacing affects it could have on a recipe and decided that I needed to try its mettle in the pumpkin pie...an allergen free pumpkin pie! No egg, no dairy, no nuts, no soy (and obviously no shellfish...but you probably already assumed that right?)! This endeavor enabled me to marry classic with unique and easy with original. The gelatin not only replaces the egg while still offering the wonderful custard texture, it also means the pie requires no cooking! Only refrigeration! (ok so you will have to bake the crust but you can do that separately.
About the crust. Two less-than-satisfying pie crust experiments lead me to abandon my attempts at creating my own and to grab a promising one off a website so I could focus my efforts on the pie filling. I must say, that I am very happy with the results! I think the amounts of sweeteners and seasonings can be fiddled with to meet with the Cook's own preference but if you stick with this recipe you will be off to a great start! In a video that one of my best friends (who also happens to be an RD!) recorded of me preparing this recipe, I explain in more detail the rationale and nuances behind the allergen-free ingredients. Unfortunately the video isn't fully edited yet (having problems with the edited software!) but once it is I will try to post it!
Whether you have allergies or not...whether you are traveling or staying home...whether you prefer the light meat over the dark ...
Have a happy and healthy Thanksgiving everyone!
Recipe Created by Cathryn U, RD
Prep time: < 15 min
Cooling Time: 30 to 45 min (may take longer
for a deep dish pie)
Yield: two, 9-inch shallow pie pans OR one
12-inch deep dish pie pan
Ingredients:
1 (16oz) can,
Plain Pumpkin (or 2 cups of homemade pumpkin puree)
1 cup
Coconut Milk (note, shake can before using)
½ cup, 100%
Pure Maple Syrup
1 -2 teaspoons
(a “splash”) Vanilla
1 teaspoon
Ground Cinnamon
½ teaspoon Ground
Cloves
½ teaspoon Ground
Nutmeg
Pinch of Sea
Salt
1 Tablespoon
Unflavored Gelatin (I normally use Knox brand. This is in almost every major
grocery store. If using this brand note that 1 packet = 1 Tablespoon
Other Optional
Spices: Ginger and/or Allspice. I would
recommend ½ teaspoon each
Coconut Whipped Cream (optional):
1 can
Coconut Cream, refrigerated overnight
Vanilla, to
taste
¼ Cup
Granulated sugar OR Maple syrup to taste
Pie Filling Procedure
1.
Combine pumpkin puree, maple syrup, coconut
milk, spices and salt in a 1 ½ quart saucepan.
2.
Heat over medium to medium-low heat for 5
minutes until entire mixture is hot (simmering or boiling is NOT necessary). Stir occasionally.
3.
Slowly sprinkle in gelatin while stirring
continuously so as to avoid the formation of gelatinous lumps. Continue to heat for another 2 -3 minutes
then remove from heat and pour into your favorite allergen-free pie
crust/s. Don’t have one? I used this Flaxseed crust with great success!
4.
Smooth the surface an each pie and place in refrigerator
for 30 – 45 minutes for a 9 inch pie. (Note
that this may take longer if you do one deep dish pie).
5.
Serve with whipped cream / ice cream variety of
your choice and enjoy! See Coconut cream recipe below for a delightful
dairy-free option!
Coconut Cream
Procedure:
1.
Place metal bowl and beaters in freezer for 10
minutes. Using only the solidified cream
from the can (there may be a small amount of liquid still in the can) remove
desired amount (either the entire can or only a portion of it. Just note the recommended amount of sugar is
for an entire can) and place in
chilled bowl.
2.
Beat on medium to high power for 1 minute. Add in sugar and vanilla and continue to beat
on medium until incorporated (~ 30 seconds).
Taste test and add sugar or vanilla to preference.
3.
With a large spoon, dollop a small amount of
cream on your pumpkin pie (or dessert of choice!).
4.
Refrain from eating the entire bowl!
