…Pie, that is!
Our health food store had pumpkin puree on sale this week, so I stocked up. We use pumpkin a lot in muffins, bread and now that it is October, I can officially make some Pumpkin Pie!
Over the years I have had a terrible time finding a CF replacement for my “back of the Libby’s Canned Pumpkin” recipe that called for evaporated milk. I tried silken tofu--too lumpy and tasted too “non-dairyish.” I tried a recipe from Special Diets for Special Kids that used Darifree--too liquid, kind of a disaster. Maybe I did something wrong though. I tried some of Carol Fenster’s substitutes that I can’t even remember, none of them worked.
But last year I hit on a solution: Coconut Milk. You can even find it in the regular grocery. I used Taste of Thai. If you want to be a tad unconventional, top your finished pie with a tiny bit of coconut flakes just before serving. (But it’s fine without them!)
Pumpkin Pie
2 eggs
1 (15 oz) can pumpkin
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB molasses (optional)
¾ cup coconut milk
1 pie crust (your GFCF choice)
Preheat oven to 425. Beat eggs lightly. Add pumpkin and all remaining ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into unbaked, deep dish, pie crust. Bake for 5o-60 minutes until set. (Note: the molasses will make the pie a darker color, though it adds a nice rich flavor. If you prefer a more orange color, you can omit the molasses.)
Our health food store had pumpkin puree on sale this week, so I stocked up. We use pumpkin a lot in muffins, bread and now that it is October, I can officially make some Pumpkin Pie!
Over the years I have had a terrible time finding a CF replacement for my “back of the Libby’s Canned Pumpkin” recipe that called for evaporated milk. I tried silken tofu--too lumpy and tasted too “non-dairyish.” I tried a recipe from Special Diets for Special Kids that used Darifree--too liquid, kind of a disaster. Maybe I did something wrong though. I tried some of Carol Fenster’s substitutes that I can’t even remember, none of them worked.
But last year I hit on a solution: Coconut Milk. You can even find it in the regular grocery. I used Taste of Thai. If you want to be a tad unconventional, top your finished pie with a tiny bit of coconut flakes just before serving. (But it’s fine without them!)
Pumpkin Pie
2 eggs
1 (15 oz) can pumpkin
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB molasses (optional)
¾ cup coconut milk
1 pie crust (your GFCF choice)
Preheat oven to 425. Beat eggs lightly. Add pumpkin and all remaining ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into unbaked, deep dish, pie crust. Bake for 5o-60 minutes until set. (Note: the molasses will make the pie a darker color, though it adds a nice rich flavor. If you prefer a more orange color, you can omit the molasses.)
11 comments:
Katherine...wow...coconut milk in the pumpkin pie? I'm totally trying that...that sounds out-freaking-standing! What a great idea, even though I'm not actually trying to keep casein out of my life. However, I'm certainly always happy to welcome coconut milk in wherever I can. :-)
A few questions... I am dying to try this recipe. I have to admit -- I thought you just mix up the pumpkin filling from the can. I didn't know you needed to put all this other stuff into it. My poor kids! But they LOVED it last year. :)
So for the following, what brands do you use?? McCormick or??
-light brown sugar
-cinnamon
-nutmeg
-ginger
-molasses
Erin,
No, you didn't?! But hey, as long as your kids are happy! :)
For the spices: I use either McCormick or Frontier (organic).
For sugar: I used Hain (organic) but I think Domino is ok too. I used Wholesome Foods Organic Molasses. (But like I said, you can leave out the molasses.)
Katherine
hmmm Dylan just might try this. Thanks for reminding me of coconut milk! I make coconut rice for my husband perhaps he will like it as well.
Isn't there some study into coconut for detoxing somewhere?
Think I'll try this out -- looks great. And, I've recently started using coconut milk to make ice cream for my daughters (big success) due to a nasty mix of food intolerances.
-- jim at gfcfrecipes.blogspot.com
QB, I hope Dylan likes it. You might omit the molasses for him. It would be great if coconut was a detox too, what a bonus!
Jim, I'll have to try your coconut milk ice cream recipe. I like your blog too! May I add it to my GFCF moms and dads blogroll?
Katherine
We did this one last year and everyone loved it - didn't even know it was GFCF. I'm trying a new one this year that uses Silk brand creamer and maple syrup... Maple Pumpkin Pie with fresh pumpkin - keep your fingers crossed for me : )
Katherine - It's 11/25/08 - I'm trying this recipe for a school thanksgiving play... I've been asked to bring GFCF pumpkin pie b/c my pdd-nos KG boy is on the gfcf and one of his classmates is too! I tasted the pie mix b/f cooking and YUMMY!!!!!
Thanks SOOOO much for this recipe!
I'll let you know how it goes over at school!
Katherine W.
I'm not the only one! I just found this blog today...glad I did. Great info in here. I was trying over Thanksgiving and Christmas to make my son pumpkin pie and I used coconut milk. My mother-in-law was watching with a not so sure look and when the pie came out, it was a little lighter in color but you couldn't tell the difference. No coconut taste at all. My son LOVED it!
Just wanted to say thanks to this author for posting this.... I made this for my boyfriend's son who is GFCF (gluten and casein/dairy free) and it was soooooo yummy! I'm using this same recipe for others too just because it's so tasty. Only thing I changed was for the crust, I just made a simple graham cracker crust using GF graham crumbs, a little brown sugar, and some melted earth balance (CF margarine). YUM!!!
Wow, this post is from 2007! Well, I'm using it for this T-giving holiday in 2011. It looks good but I'll have to wait and see how it tastes tomorrow.
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