12 Days of Christmas: Pumpkin Pie

While Pumpkin Pie is the traditional dessert for Thanksgiving, it is often enjoyed over the entire holiday season.  My husband loves pumpkin pie, but has gone without it for a few years until I finally decided to try my hand at it this year.  With the help of a couple other recipes, I came up with a Pumpkin Pie that had my husband singing my praises (I’m really not as high on myself as it may seem, but I do enjoy pleasing my husband with foods that he used to enjoy.)  Plus, you guys just give me a lot of inspiration to bring the same kind of joy to your table.

Note that my recipe calls for tree nuts.  If you cannot have tree nuts, I recommend barely grinding up flax seeds to a coarse texture.  I received my inspiration for this pie from the following Pecan Crust recipe and Allergy-Free Sweet Potato Pie (Obviously, I used pumpkin instead of sweet potato, but I think the sweet potato pie would be very good as well.).

Don’t be frightened off by what appears to be a lot of steps.  This pie is really not that difficult or time consuming.  And I promise the final product is worth it.  From my husband’s mouth, “This is the best pumpkin pie I’ve ever had!  I’m not kidding.  It’s better than a regular pumpkin pie.  It taste like what pumpkin pudding should taste like in the form of a pie.”

On the Eighth Day of Christmas, don’t hesitate to serve a very delicious allergy-friendly Pumpkin Pie.

Pecan Crust

for pie or cheesecake

Ingredients

  • 1 cups millet flour
  • 1 cups tapioca flour
  • 3/4 cups pecans
  • 2 tablespoons brown sugar
  • 1 teaspoons ginger, ground
  • 1/2 teaspoons cinnamon, ground
  • 1/2 teaspoons salt
  • 6 tablespoons coconut oil
  • 1-4 teaspoons water

Instructions

1. Grind millet or tapioca in coffee bean grinder or grain mill, if necessary. Preferably in a food processor, grind pecans into a course flour. Add flour to food processor and pulse to combine. Add ginger, brown sugar, salt, and cinnamon into food processor; mix together. Slightly melt coconut oil. Finally, slowly add melted coconut oil to the flour mixture while pulsing. (You could also use a stand mixer to do all this mixing.) If crust is not holding together in your hand, add a touch more oil and water by the teaspoon until it is firm enough to press into pan.

2. For a spring form pan, cut a piece of parchment paper the size of the bottom of a 9-inch spring form pan. Grease the bottom and sides of the spring form pan, then press down the parchment paper. Press pie dough onto the bottom and up the sides about 1 inch of the spring form pan. (I went a little crazy with the crust in the picture. If you have leftover dough, save for another pie.) If using a traditional pie dish, half the recipe or make multiple pies. Grease the pie dish and press the pie dough into bottom and up sides of dish.

3. Place crust in the refrigerator for 1 hour.

4. Bake the crust in a 350 degree oven for 20-30 minutes, or until golden. Remove crust from oven and allow to cool.

Pumpkin Pie

This recipes uses the Pecan Crust, but you can use any crust. Recipe adapted from cybelepascal.com

Ingredients

  • 1 14.5 oz cans pumpkin, canned
  • 2 tablespoons grapeseed oil
  • 1 cups brown sugar
  • 1/2 teaspoons salt
  • 1 teaspoons vanilla
  • 1 teaspoons cinnamon, ground
  • 1/4 teaspoons cloves, ground
  • 1/4 teaspoons ginger, ground
  • 1/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 1/4 cups potato flour/starch
  • 1 cans coconut milk, canned
  • 1 packages unflavored gelatin

Instructions

1. In a saucepan, combine pumpkin puree, grapeseed oil (or canola oil), sugar, salt, vanilla, cinnamon, cloves, and ginger, and stir well. Bring to a slow simmer, then simmer for 5 minutes.

2. Whisk together the potato starch (you can also use cornstarch or tapioca) and allowed milk. Whisk into pumpkin mixture, making sure there are no lumps, and cook for another 2 minutes. Remove from heat.

3. Whisk together the can of coconut milk (I use light coconut milk) and gelatin. Pour this into another saucepan and bring to a full boil, stirring often. Quickly incorporate the coconut milk mixture into the pumpkin mixture, and combine well.

4. Pour all into the cooled spring form pan pecan crust. Refrigerate for 2 hours or until firm. Remove outside of spring form pan and cut into wedges. (If using a traditional pie dish, cut the crust recipe in half or make multiple pies.)

Delicious!

———————————–

Continuing with our Christmas gleaning from Andrew Peterson’s Behold the Lamb of God

Deliver Us

Our enemy, our captor
is no pharaoh on the Nile.
Our toil is neither mud
nor brick nor sand.
Our ankles bear no calluses
from chains, yet Lord,
we’re bound.
Imprisoned here
we dwell in our own land.
CHORUS
Deliver us, deliver us
Oh, Yahweh, hear our cry
And gather us
beneath your wings tonight.

Shared recipe at Gluten-Free Wednesdays, Simple Lives Thursday, Monday Mania, Real Food Wednesday, and Pennywise Platter, Tasteful Tuesday.

This entry was posted in Allergy Cooking, Recipes. Bookmark the permalink.

2 Responses to 12 Days of Christmas: Pumpkin Pie

  1. Pingback: 12 Days of Christmas: Cookie Cutter Pancakes | The Willing Cook

  2. Pingback: 12 Days of Christmas: Chess Pie | The Willing Cook

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