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 bought. It looked like a pumpkin Easter out there!
I had developed a determination—bordering on obsession—to deliver a no-bake egg-free and dairy-free pumpkin pie filling. In my notebook I had recorded eight attempts before landing on this one—my most tested recipe to date.
This pie filling blows me away! First off, it's no-bake. Second, it's a near dead-ringer for the back-of-the-Libby's-can pumpkin pie.
Dairy and egg allergy peeps, get ready for some pumpkin pie foolery. It's time to celebrate. Pumpkin pie is back on the Thanksgiving table. Enjoy!
UPDATE! I have since developed an even SIMPLER version of this recipe that you might want to check out.
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 (powder not flakes, sold at Asian and natural food stores)
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.
- Pour into a pre-baked, gluten-free pie crust. Here's the one I use.
- 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! :)