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Sunday, December 5, 2010

Gluten-free Vegan Pumpkin Pie

My 5 year old asked for pumpkin pie. I had never eaten a pumpkin pie because of my egg allergy. But if he asks for something I think he will never eat, I have to make it happen.This pumpkin pie smells like heaven and it turned out perfect. I ate pumpkin pie for the first time and I loved it!

                                   Gluten-free Vegan Pumpkin Pie
Gluten-free Pie Crust
1 cup brown rice flour
1/4 cup coconut oil
1/2 teaspoon salt
2 Tbs. molasses
3 Tbs. agave nectar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clove

Preheat the oven to 375.Combine all dry ingredients and mix well, then add the coconut oil, molasses and agave nectar and mix well. This dough will not roll, you will have to shape it by hand. You can put it in the fridge for a few minutes to harden up the coconut oil. But not too long or it will be too hard to work with. Par-bake for 10 minutes.
Gluten-free Vegan Pumpkin Pie Filling
2 cups pureed pumpkin
1 cup coconut milk, use the fat off the top of the can 
1/2 cup agave nectar
1/4 cup tapioca flour
1 tbs. molasses
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. sea salt
1/4 teaspoon ground clove.
 Turn the oven down to 350 F. Process all ingredients. Pour into par-baked crust and bake for 50 minutes. Let cool for an hour then stick it in the fridge.

1 comment:

  1. Sounds delicious but my daughter is also allergic to coconut.


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