A couple of weeks ago I looked out back to find pumpkins strewn across the yard. My boys had "planted" a pumpkin patch with the dozen pie pumpkins I had picked up at the grocery store. It looked like pumpkin Easter out there! Why all the pumpkins, you ask? Well, I had developed a determination/obsession for creating an egg-free and dairy-free pumpkin pie filling and had a hunch that I'd be making many test pies in the coming weeks (hence the dozen pumpkins). Looking back, I recorded eight attempts in my notebook before landing on this one—my most tested recipe to date.
This pie filling blows me away! First off, it's no-bake. Secondly, had someone served it to me, they would have easily fooled me into believing it was a back-of-the-Libby's-can pumpkin pie. Dairy and egg allergy folks, it's time to celebrate. Pumpkin pie is back on the Thanksgiving table. Enjoy!
Dairy-Free, Egg-Free No-Bake Pumpkin Pie Filling
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free |Shellfish-Free | Soy-Free | Wheat-Free | Yeast-Free | Grain-Free | Sesame-Free | GFCF | Vegetarian | Vegan
Makes: One 9.5" round pie
Prep Time: 10 minutes
Chill Time: 2-4 hours
1-1/4 cups WATER
2 teaspoons AGAR AGAR POWDER (at natural food stores—powder is easier to work with than flakes)
1-1/4 cups cooked PUMPKIN flesh (Easy way to cook pumpkin)
3/4 cup MAPLE SYRUP (1/2 cup for less sweet)
3/4 cup unsweetend APPLESAUCE
3/4 cup raw CASHEWS, soaked 4-6 hours and rinsed well
2-1/2 teaspoons CINNAMON
1/4 teaspoon NUTMEG
1/8 teaspoon ground CLOVES
2 tablespoons TAPIOCA STARCH/FLOUR
1 tablespoon gluten-free VANILLA EXTRACT
1/2 teaspoon SEA SALT
In large pot combine and gently simmer water and agar agar 2-3 minutes.
In a high-powered blender (such as a Blendtec), blend remaining ingredients on high for 1-2 minutes or until super smooth.
Whisk pumpkin mixture into simmering agar agar mixture. Return to boil and simmer for 1-2 minutes or until thickened.
Refrigerate 2-4 hours or until chilled through. Serve chilled or bring to room temperature (see notes). Top with non-dairy Coconut Cream Whipped Topping made with an iSi® Creative Whip.
Agar agar is a gelatin derived from seaweed. One of the qualities of agar agar is that it begins to gel at 95˚F or 35˚C. Unlike good old Knox® gelatin (animal derived) it will not turn back to liquid at room temperature, but rather will hold its shape and remain solid. For this reason, this pie can be served at room temperature without any worries of it losing its shape and texture.
Gelatin: I have been asked if gelatin can be used in place of the agar agar. Though I have not tried it, some have used 2 tablespoons of gelatin dissolved in 1/4 cup of the water and have said that it turned out great. So there you have it! :)
Thanksgiving Recipe Round-Up
Kamran Siddiqi of Sophisticated Gourmet made cranberry-almond-coconut macaroons topped with chocolate.
Lori of Recipe Girl made an entire Thanksgiving menu, gluten-free.
Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler
Molly Birnbaum of My Madeleine made butternut squash soup.
Paula Jones of Bellalimento made Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling
Silvana Nardone of Dish Towel Diaries made kale caesar slaw.
Stephanie Stiavetti made gluten-free butternut squash pie