On my way to meet family in Abbruzzo right now, but remembered that back home its almost Thanksgiving! So, here’s a favorite to share with you…. More italian recipes and travel stories to come in a few days :)
Inspired by the beautiful pie that Karina made, I wanted to tweak the recipe and put my own spin- especially if i could make it refined sugar free and xanthan gum free… and take out that xantham gum that makes me so sick all the time … so here it is!
I”ve included the pie crust recipe here too.
MyRealFoodLife.com
GF Vegan Pumpkin Pie
NOTE: On the day after you bake this pie, if you use coconut oil, the pie crust will be firmer (the oil solidifies at room temperature), just warm your slice in the microwave for 30 seconds and its perfect. :)
This is a spicier pie, you can adjust the seasonings as you wish to possibly reduce them. Also, if you want to change the consistency to make it more pumpkin-y, put in 1 full tsp agar agar powder and cut the buckwheat flour by half.
Ingredients
Dry Ingredients
- ½ cup buckwheat flour
- 2 tbsp arrowroot starch
- 2 tsp baking powder
- ½ tsp agar agar powder (non-vegan: try 1 packet unflavoured gelatin mixed in wet ingredients)
- ½ tsp salt
- 1 tsp cinnamon
- 2 tsp ginger
- ½ tsp cloves
- ½ tsp allspice
- ½ tsp nutmeg
Wet Ingredients
- 2 cups canned pumpkin puree
- 1 cup full fat coconut milk (try to get as little water as possible) nut free: use hemp milk plus 1/4 tsp agar agar
- 1 vanilla bean seeds (or 3 tsp vanilla extract)
- 2 tbsp grapeseed oil
- 1 tbsp finely ground flax
- ½ cup honey vegan: ¾ cup agave nectar (or ¾ cup brown sugar)
- 1 tbsp cashew butter nut free: use 1-2 tbsp of your favorite seed butter
Instructions
- Assemble the wet ingredients first, to give the flax time to soak. You may wish to soften the nut / seedbutter in the microwave to make it easier to blend.
- In a separate bowl, assemble the dry ingredients, and sift to remove lumps.
- Add the wet ingredients to the dry, mix thoroughly.
- Pour into unbaked pie shell, and bake at 350 for 35-40 min, or until the top is soft but solid.
Now on to the pie crust below!
MyRealFoodLife.com
Gluten Free, Dairy Free, Egg Free Pie Crust
Dry:
- 1/4 cup brown rice flour (or sorghum)
- 4 tbsp white rice flour (or amaranth)
- 1/4 cup + 2 tb potato flour
- 1/4 cup + 3 tb potato starch (or arrowroot)
- 1/2 cup + 4 tb tapioca starch
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp agar agar powder Non Vegan: use 1 packet of gelatin
Wet:
- 1 cup rendered pork fat Vegan: use 1 cup cold solid coconut oil Nut free: unhydrogenated organic palm oil, or Spectrum organic vegan spread
- 4 tbsp ice water mixed with 4 tsp apple cider vinegar (or lemon or lime juice)
Instructions
- Mix all the dry ingredients well in a bowl. You may want to sift them to ensure they are well mixed.
- Add to blender. Pulse in the fat, spoonful by spoonful, until you get the texture of rough crumbs. (Or you can mash in the fat by hand with a fork or a pastry blender if you don’t have a blender). If you over mix the fat will start to melt- so keep it looking like crumbs.
- Slowly drizzle the ice water and vinegar while pulsing the blender. You want the mixture to just be able to pull together, not get wet or soggy.
- Remove mixture, press together into a ball, wrap in parchment paper or a damp tea towel or plastic wrap. It should be a crumbly ball.
- Refrigerate for 30 min. (if you are pressed for time, you don’t have to)
- When cold, take out a portion of the dough (roughly about 1 cup). Sandwich between two sheets of parchment paper.
- Roll out the dough to about 1/4 inch thickness.- You’ll find at the beginning it crumbles alot and won’t hold together. Keep working at it- eventually it will roll out. Fold the ends over and pull them back in and roll again. If it seems impossible, toss it back into the bowl, add 1 tbsp of water, mix it all together again. The water will help activate the xantham gum to get it to stick together. If its too wet/soggy, add 1 tsp at a time of more starch to fix it.
oh gosh Cynthia, thank you so very much. you’ve just made my day.
for the crust, feel free to use your preferred non-grain and non-tuber flurs and starches for the crust. the taste will change a bit but it should turn out- if you are worried that it might not hold together, try adding a tsp of ground chia seeds or ground flax or even unflavoured gelatin. About the crust though, i also have a FAVORITE blog that i just adore- i think you might really like it- http://www.thespunkycoconut.com she has a terrific pumpkin pie recipe that is totally grain free (she is grain free herself)- she’s also got a pile of terrific grain-free breads based from coconut flour. Also, if you can do eggs – check out elanaspantry.com – she has a wonderful almond flour bread that works very well as well. I’m working on a cinnamon bun recipe- can’t wait to share :) Thank you, so very much, for taking the time to write. on the days when my gut is being rather mean ,its just so encouraging to know there’s someone else out there. :) xo alea
Alea,
I am new to your site and I have to say I just love it. I too have more food intolerances than I can count, and I only wish I would have known about them decades ago. Nevertheless, I am on a healing journey now and your site is truly a sight for sore eyes. Your almond bread is the first ever gluten free, egg free, yeast free, xanthan gum free, etc. bread recipe for me that not only was a success in making it (last night), it is actually delicious even a day after it’s made! I am forever grateful as I have spent countless hours and dollars trying to create/buy/search a bread I can eat. I used the mini loaf pan from Williams Sonoma and it worked beautifully for small sandwiches (think tea). If you have made any other versions of it using quinoa flour or baking powder (I make my own corn-free baking powder), please let me know. Otherwise, it’s a staple now in our house. I can’t wait to make this pumpkin pie…..though I can’t use sorghum or potato flour…I don’t use grains or tubers of any kind though I can have buckwheat and quinoa, neither of which is a true grain. Can you make a substitution recommendation for those two ingredients for the crust? Have you tried almond flour? Thank You for your extreme dedication to this blog. I am forever grateful.
Hi Lillian,
For starters, if you want to make a roll that is softer dough, i highly recommend you use the dough in this recipe: http://iamglutenfree.blogspot.com/2007/03/cinammon-roll-of-your-dreams.html If you want to use a pie crust to make the roll, try this recipe, but add 1/2 tsp to 1 tsp more of xanthan gum : http://www.myrealfoodlife.com/gluten-free-pastry-gluten-free-pie-crust/ . For the cheese part. I really honestly think you should try 1 cup of cashew butter mixed with 1 tbsp unflavoured gelatine or 1 tsp agar agar powder, plus 1-2 tbsp sugar, 1 tsp vanilla, and 1 tbsp melted coconut oil or palm oil. Or, you could try using raw cashew butter to replace the regular cashew butter for a lighter flavour, or you could use a combination of 1 cup cashews ground as finely as possible (try a coffee grinder), soaked overnight in 1/3 cup of coconut milk. I’ve never baked cashews, but i think that if you use the cashew butter it will have enough oil in it to turn out well. Let me know how it goes! I would love to try making a dairy free pumpkin cheescake!
I am looking for a substitute for cream cheese other than the tofuti cream cheese for a friend. Her son can’t have soy as well as the dairy and the gluten. Do you have any information for that. Her sister want’s to make a pumkin roll for him, but can’t find a substitute.
Please let me know if there is anything out there.
Thank you in advance.
Lillian
Hi Alisa!
Thanks so much for the feedback- i just checked out your lovely blog… wow- some terrific recipes you have there! It is indeed a nice rich little pumpkin pie.. coconut milk makes it awwwwesome… if you ever give it a shot let me know how it turns out! :)
alea
Wow, that pie looks fabulously dense and rich for a pumpkin pie!