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Monday
Oct242011

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 tablespoons TAPIOCA FLOUR
3 teaspoons Penzey's PUMPKIN PIE SPICE (see notes)
1/2 teaspoon SALT
1 tablespoon 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

Reader Comments (22)

There is an ad on the Williams Sonoma page that is triggering my virus scanner, it may be malware.

October 29, 2011 | Unregistered CommenterJen

this. is. Amazing!!!!!

October 29, 2011 | Unregistered Commenterhannah

and "miss muffin" sure is cute ;)

October 29, 2011 | Unregistered Commenterhannah

My computer allerted me to a virus on this page. It's a no go on this end!

October 29, 2011 | Unregistered CommenterDenise

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

October 29, 2011 | Registered CommenterLexie

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

November 2, 2011 | Registered CommenterLexie

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?

November 20, 2011 | Unregistered CommenterBethany S.

Bethany, I would try 2-3 tablespoons gelatin bloomed and melted/dissolved in 1/4 cup water in place of the agar. : )

xoLexie

November 20, 2011 | Unregistered CommenterLexie

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

December 7, 2011 | Unregistered CommenterDebbie

Can you recommend any substitutions for the TAPIOCA FLOUR, or what would happen if I omit it all together?

Thanks, M.

May 30, 2012 | Unregistered CommenterMM

M, You may omit ... it adds a bit of creaminess and prevents the surface from cracking, but not totally necessary : ) xoLexie

May 30, 2012 | Unregistered CommenterLexie

Thanks for the quick reply!

I like the sound of "creaminess"... lol

Would either of these items I have on hand provide a similar result; chestnut flour, coconut flour, jk gourmet almond flour or maybe even coconut oil?

Thanks again! M

May 30, 2012 | Unregistered CommenterMM

M, Tapioca flour/starch is akin to cornstarch in what it does. So think of how it dissolves and thickens. Arrowroot could be used in place of tapioca. Hope that helps. Let me know how it turns out. And really, it adds some creaminess but not to a tremendous degree. I just like adding it in to ensure the surface of the pie doesn't crack—pure aesthetics : ) xo

May 30, 2012 | Registered CommenterLexie

Awesome, thanks again!

Will let you know how it goes!

M

May 30, 2012 | Unregistered CommenterMM

Lexie,

I finally made this, actually just the filling, and I thought it came out GREAT - definitely the BEST raw pumpkin pie I've made so far, and believe me, I've tried making a LOT of them... lol

My wife also thought it's been the best so far, but commented "it could use a little more creaminess, it seems a bit watered down". So I am going to try again and either cut down on the water by 1/4cup or use only the thickened (creamier) part of the coconut milk...

Alternatively, I may try upping the maple syrup a little bit to a total of 2/3cup or 3/4cup. It's possible the little bit of extra sweetness is what she thinks is actually missing and not "creaminess" because I though the texture of your recipe was PERFECT!

In fact, as far as I'm concerned EVERYTHING was PERFECT about your recipe, thanks again!!

FYI, I used arrowroot flour/starch in place of the tapioca flour...

M

June 28, 2012 | Unregistered CommenterMM

MM — Fantastic!!! I love how you aren't afraid to tweak here and there. Good for you. And isn't that the truth, what we "think" is missing, whether it be salt, sugar, acid, etc often isn't what really IS missing. Thanks so much for your comment!! xoLexie

June 28, 2012 | Unregistered CommenterLexie

This sounds wonderful however my little one (whom I'm nursing is sensitive to coconut is there any suitable substitution for coconut milk,oil I could use?

November 20, 2012 | Unregistered CommenterMiranda

Miranda, you are just needing a real creamy milk/cream substitute. : ) Maybe soy creamer ... if you do soy ... and then just sweeten to taste with the maple syrup as the creamers are usually sweetened (with cane sugar). xoLexie

November 21, 2012 | Unregistered CommenterLexie

I made this and a few other pumpkin pie recipes to see if it was a possibility for our vegan/gluten-free dessert for Thanksgiving for my daughter and it won hands down! So yummy!! Thank you for posting this!!!

November 22, 2012 | Unregistered CommenterAmy

Made this for our GFCF and egg-free, corn-free family. So good, I ordered your book!!

December 1, 2013 | Unregistered CommenterRebecca

Rebecca ... thank you so much!!! I really appreciate the support. xoLexie

December 1, 2013 | Unregistered CommenterLexie

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