Pumpkin Pie {gluten, dairy and egg-free}

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Thanksgiving is coming and with it the varied traditional foods of the feast day.  Do you have to miss out on all these lovely offerings just because you have food allergies?  Certainly not!  Just as the blog's name implies, those with food allergies aren't missing a thing.  You can have your pie and eat it too, as long as its gluten free.  And dairy free.  And egg free.  I know this can be daunting sometimes, but it can be done.  So today I'm sharing this recipe for a tasty pumpkin pie that has no gluten, no dairy and no eggs!   And its no more trouble to make than a "regular" pumpkin pie. 

You may notice as you look at the ingredient list that it contains coconut milk.  If you're not a fan of coconut, fear not.  The flavor doesn't come through in this pie (at least not that I notice).  Another thing you may wonder about is why there is sorghum flour in the pie filling.  Its there to help the filling thicken and set.  Some recipes call for cornstarch, but I really prefer the sorghum.  

So if you are longing for a good old fashioned pumpkin pie on Thanksgiving (or any other day), I hope you'll give this recipe a try.  I'm sure you will enjoy it.  

Pumpkin Pie {gluten, dairy and egg-free}

Single Pie Crust

½ cup millet flour
¼ cup sorghum flour
½ cup potato starch or tapioca starch
½ tsp xanthan gum
½ tsp salt
½ cup cold non-dairy butter (Earth Balance or Smart Balance Light)
2 TBSP water
            

Pumpkin Pie Filling

15 oz can pumpkin puree (or about 2 cups fresh pumpkin puree)

13.5 oz can coconut milk

3/4 cup brown sugar

1/2 cup sorghum flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp allspice

1/2 tsp salt

Step 1- Make your pie crust.  Take courage - this is going to be easier than you think.  Whisk together dry ingredients (millet, sorghum, potato starch, xanthan gum, and salt).  Cut butter into dry ingredients using a pastry cutter or 2 table knives.  Add in water and work the dough, first with pastry cutter, then with hands, till everything is combined and sticks together, forming a ball.  Take your dough ball and flatten it into a disk on a silicone baking mat, pastry mat, or plastic wrap.  Lay a second mat or piece of plastic wrap over the dough and roll out your crust (using a rolling pin on top of the plastic wrap) into a circle to fit into an 8 or 9 inch round pie plate.  To transfer crust into pie plate, flip over into your hand so you are holding the plastic wrap and the pie crust.  Peel off bottom plastic wrap/silicone mat and flip the dough into the pie plate.  Peel off top plastic wrap and trim edges as needed.  This crust is relatively easy to work with, but if it doesn't cooperate, refrigerate it for about an hour, then try again. Pre-bake crust at 350 degrees for about 7 minutes.

Step 2 - Make the pie filling.  Put all your ingredients (pumpkin puree, coconut milk, sugar, sorghum, and spices) into a large mixing bowl.  Combine ingredients using a stand mixer or hand-held electric beater.  After your pie crust as pre-baked, pour filling into the crust.  Cover the crust edges with strips of aluminum foil or pie crust shield and bake at 375 for 25 minutes.  Remove crust edge shield and bake for another 35 minutes.  If you insert a knife into the middle of the pie, it will NOT come out clean and you'll be tempted to bake it longer.  No need.  The pie will completely set after it has cooled, so no worries.

This recipe is being shared at Full Plate Thursday, Frugal Food Thursday, Delightfully Inspiring Thursday, Gluten Free Friday, Foodtastic Friday, Foodie Friday, Fresh Bites Friday, Food on Friday, Better Mom Monday, Melt in Your Mouth Monday, Gluten Free Monday, Monday Mania, Make Your Own Monday, Inspire Me Monday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Wednesday Fresh Foods, Gluten Free Weekly Meal Plan,  What's Cooking Wednesday, Real Food Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Potluck Party