Finally Pie I can Eat! (gluten-free, dairy-free option, egg-free crust, soy-free)

Screen Shot 2014-10-10 at 4.38.57 PM  Thanksgiving is probably my favourite holiday.  I love turkey and all the fixin’s including pumpkin pie.  I cooked my first turkey when I was 8 and after that It became my holiday.
Last week I was able to finally perfect a gluten free/vegan pie crust.  My oldest son loves pumpkin pie so first on the agenda is to finally be able to bake my famous (well famous in my family) pumpkin pie completely gluten free, Yay!

PIE CRUST

  • 2 1/2 cups AS all purpose flour
  • 1 1/4 cups coconut oil chilled (I also used butter)
  • 1/2 cup coconut milk or sour cream(Full fat, NOT light coconut milk or light sour cream)(If you use coconut milk chill the can in the fridge for a couple of hours.  Drain off the liquid and use only the fat)
  • 1 tsp salt (If using salted butter you can omit)

METHOD

1) Place the cubed coconut oil or butter in a bowl

2) In a large bowl, whisk together the flour, salt

3) Sprinkled the cubes of coconut oil/butter over the flour. Use a pastry cutter to blend the coconut oil into the flour. Work the CO into the dough until you have what resembles a coarse meal

4) Add the coconut fat/sour cream to the flour oil/butter mixture. Use a fork to incorporate into the mixture.

5) Work pastry dough together into a large ball.  cut the ball in half. Form into disks. Place one disk between two pieces of plastic wrap, parchment paper or wax paper.  Roll out to desired thickness .  remove top layer of plastic wrap, place pie plate upside down on rolled out dough.  Using the bottom layer of plastic wrap flip pie plate over and let dough fall into pie plate.  Use your fingers to pat dough into place and pinch edges of dough around pie plate. Place in refrigerator until ready for the filling

FILLING

  • 2 cup pumpkin puree
  • ½ cup packed light brown sugar
  • 3 large eggs
  • ¾ cup coconut milk or evaporated milk
  • 1 ½ tsp finely grated fresh ginger
  • ¾ tsp ground cinnamon
  • 1/2  tsp ground cloves
  • 1/2 tsp salt

    Directions

    1) Preheat the oven to 400 F.

    2) Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the  milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.

    3) Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.

    4) Pumpkin pie is best serve chilled and topped with any allergen friendly whipped cream of your choice

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