Williams Sonoma Guest Post: Pumpkin Pie
Entertaining friends and family on modified diets can be daunting. What works as an egg substitute? What do I use in place of wheat flour? Milk? Well, not to worry. Using a short list of ingredients, you can whip up a holiday classic that everyone at the feast can enjoy.
Free of the top food allergens—including, but not limited to, gluten, dairy, eggs, wheat, corn and soy — this pumpkin pie filling is suitable for vegetarians and vegans as well.
For gluten-free crust suggestions, please visit the Williams-Sonoma blog post this pie was originally featured in. Happy Holidays!
Embellish any pie crust easily with Williams-Sonoma's Fall Pie Crust Cutters.
Maple Pumpkin Pie Filling
Ingredients:
1 can (15 oz.) PURE PUMPKIN
1/2 cup pure MAPLE SYRUP
1 can (14 fl. oz.) full fat Thai Kitchen® COCONUT MILK
2 tablespoon TAPIOCA FLOUR
3 teaspoons Penzey's PUMPKIN PIE SPICE (see notes)
1/2 teaspoon SALT
1 tablespoons pure gluten-free VANILLA EXTRACT
3/4 cup WATER
2 teaspoons AGAR-AGAR POWDER (not bar or flake, see notes)
Directions:
1. In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.
2. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.
3. Pour the hot pie filling into a prebaked pie shell or make crustless mini pies using by filling small ramekins. Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.
4. Top with Coconut Cream Whipped Topping; vegan version or non-vegan version.
Notes: Thai Kitchen® coconut milk may be found in the Asian section of most major grocery chains. Agar-agar is a plant-based gelatin derived from seaweed. Agar-agar powder may be found at Asian markets, many natural grocers and on Amazon. Be sure to buy agar-agar powder, not bars or flakes. Alternatively, in place of the pumpkin pie spice, you may use 2 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/8 tsp. ground cloves.
This Maple Pumpkin Pie Filling doesn't even need a crust. It literally can "stand on its own."
It's a wrap! Everyone anticipates the close of the photo shoot—especially my little neighbor "Miss Muffin.".
This post is linked to: Slightly Indulgent Tuesdays over at Simply Gluten-Free
This post linked to: The Blender over at Willliams-Sonoma
This post linked to: Gluten-Free Holiday Event over at Cook IT Allergy Free
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Reader Comments (10)
There is an ad on the Williams Sonoma page that is triggering my virus scanner, it may be malware.
this. is. Amazing!!!!!
and "miss muffin" sure is cute ;)
My computer allerted me to a virus on this page. It's a no go on this end!
A big thanks to those who have taken the time to alert me of the virus alert some of you are getting when you head over to the Williams-Sonoma blog. The link is correct ... so all is good there. I have gone ahead and alerted WS of the issue so they can work on it at their end. You can go to the site directly and then scroll until you find the post. Sorry for the hassle. : (
http://blog.williams-sonoma.com
Post was on October 24th
xoLexie
This looks great! I am in charge of convincing a whole lot of non-sensitive palette's that allergy-free food is just as good this holiday..I will be doing some dry runs on the crust for sure! Thank you!
Tessa, great idea. A light and tender GF crust takes some practice ... I have lots more dry runs to do , too : )
xoLexie
Is there any substitute for the agar? I'm allergic to it, but also need to make a dairy-, egg-, Nut-, and soy-free pie. I don't need it to be vegan though, so would gelatin work?
Bethany, I would try 2-3 tablespoons gelatin bloomed and melted/dissolved in 1/4 cup water in place of the agar. : )
xoLexie
Lexie, I don't know how I missed this post! Your pumpkin pie is stunning! I actually saw it earlier today on Pinterest and now I know it's yours! Wow! Love it!
Debbie xo