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!
Maple Pumpkin Pie Filling
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)
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.
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 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