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
Andrea Meyers of Andrea’s Recipes made gluten-free pumpkin scones.
Ashley Rodriguez of Not Without Salt made gluten-free chocolate biscotti.
Charissa Fleischer of Zest Bakery made warm pumpkin polenta with goat cheese.
Deanna Schneider of The Mommy Bowl made gluten-free bread.
Debra Smith of Smith Bites made gluten-free celery root soup with cashew cream.
Diane and Todd of White on Rice Couple made Turkey Sloppy Joes on Rosemary Rolls.
Gaby Dalkin of What’s Gaby Cooking made gluten-free molasses cookies.
Gudrun of Kitchen Gadget Girl made a gluten-free pumpkin strata.
Heather Flett of Rookie Moms made chocolate peanut butter brownies.
Heena Punwani of Tiffin Tales made glorious gluten-free Thanksgiving torte.
Heidi Kelly of Adventures of a Gluten-Free Mom made crescent rolls and cinnamon rolls, gluten-free, dairy-free, and egg free.
Irvin Lin of Eat the Love made Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom and Sour Cream Marshmallow Topping.
Jean Layton of Gluten-Free Doctor Recipes made gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies.
Jeanne of The Art of Gluten-Free Baking made gluten-free pumpkin pie.
Kamran Siddiqi of Sophisticated Gourmet made cranberry-almond-coconut macaroons topped with chocolate.
Karen Schuppert of Cook 4 Seasons made gluten-free pumpkin mousse.
Kim Maes of Cook It Allergy Free made Cornbread and (Shauna’s) Crusty Bread Stuffing with Apples, Sausage, Pine Nuts, and… a special ingredient.
Lexie of Lexie’s Kitchen made dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling.
Lori of Recipe Girl made an entire Thanksgiving menu, gluten-free.
Maria Lichty of Two Peas and Their Pod made gluten-free apple cranberry crisp
Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler
Molly Birnbaum of My Madeleine made butternut squash soup.
Nikki Gardner of Art and Lemons made gluten-free rustic squash tarts.
Paula Jones of Bellalimento made Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling
Serene of Mom Food Project made an entire Thanksgiving, gluten-free.
Shaina Olmanson of Food for My Family made a gluten-free apple pie cheesecake.
Shirley Braden of Gluten-Free Easily made candy carrot coins.
Silvana Nardone of Dish Towel Diaries made kale caesar slaw.
Stephanie Stiavetti made gluten-free butternut squash pie
Tara Barker of A Baking Life made gluten-free gingerbread cake with vanilla-bourbon Bavarian cream and cinnamon-brown sugar caramel.
Tia Hain of Glugle Gluten-Free made gluten-free pumpkin muffins.
Wendy Houndroulis of Wenderly made sweet and savory prosciutto cups