Saturday, November 18, 2006
Pumpkin or Squash Pie Reinvented
This pumpkin or squash pie is free of dairy, soy, eggs, gluten, rice and most other allergens. It's also vegan.
The pie has a very silky texture, softer and more pudding-like than a traditional pumpkin pie. To make a grainless pumpkin pudding, just bake the filling with no crust.
I was going to try making it without the baking soda and cream of tartar, and calculate the baking time more carefully. But then I discovered that I'd developed an allergy to coconut, so I won't be making it again.
If you try it, please do post any improvements or adjustments you make in the comments.
Feel free to adjust the spice amounts for whatever you usually use in a pumpkin pie. Remember that you're not adding the eggs, so you'll probably want a lesser amount of spice in a pie than one with eggs.
Pumpkin or Squash Pie
First, make crust. Gluten-free recipe here, grain-free version here.
Put crust in pie pan and bake for 5-10 minutes or until crust is just a bit firm on the bottom.
Mix together dry ingredients:
1/4 cup tapioca flour
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger (I measured this heaping)
1/4 tsp ground nutmeg
1/4 tsp ground cloves (measured scant)
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar (if allergic to grapes or sulfites, substitute about 1/2 to 1 tsp lemon juice or cider vinegar with the wet ingredients)
Combine in a separate bowl:
1 15-oz can Libby's Pure Pumpin (not pumpin pie filling--just plain pumpkin) or 1 1/2 to 2 cups squash puree*
1/2 cup coconut milk (I use Trader Joe's light coconut milk; it's corn-free and lower-fat, too) or other milk substitute (for a recipe using plain water, see here)
1/2 cup pure honey or other liquid sweetener
Blend pumpkin mixture into dry ingredients until smooth, and immediately pour into pie crust.
Bake at 350 degrees for 30-45 minutes or until set in the middle. A knife will not come out clean when it's finished; it will still be very gooey in the middle until chilled. Don't be concerned if it puffs up a bit in the middle and then collapses as it cools.
Chill before serving.
* If you want to use a fresh pumpkin (or any kind of winter squash such as butternut or acorn squash), you can make your own squash puree.
Bake it whole (or cut in half face-down with 1/2 inch of water in the pan) at 350 degrees in the oven until tender. Scoop out the flesh and mash it with a potato masher.
Then use the blender to process it into a smooth puree. You can add all the other ingredients to the blender and just mix it all up in there if you like instead of mixing wet and dry ingredients separately.