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Your Allergy Chefs Gluten Free Pumpkin Pie Recipe|Allergen Free Pumpkin Pie Recipes
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Let's eat Pumpkin Pie by Your Allergy Chefs

Pumpkin Pie

Yield 1 (9-inch) pie

Free of: gluten and top 8 allergens.

It's hard to imagine a Thanksgiving celebration without one of the most requested desserts, pumpkin pie. We've made this traditional favorite fuss-free and free for all to enjoy.

 

Ingredients

1 (15-ounce) can pure pumpkin puree

1/2  cup pure maple syrup

1-1/2 tsp ground cinnamon

1/2 tsp kosher salt

1/2 tsp ground ginger

2 tsp pure vanilla extract

3 tbsp cornstarch

1 cup coconut milk

1 tbsp coconut oil, melted and at room temperature - optional

1 (9-inch) frozen gluten free and vegan pie shell, such as Wholly Wholesome

Instructions

  1. Preheat oven to 350-degrees F.
  2. In a large bowl, whisk together the puree, maple syrup, cinnamon, salt, ginger and vanilla. Set aside.
  3. In a small bowl, whisk together the cornstarch and coconut milk. Pour into the pumpkin mixture and whisk together. Transfer filling to a food processor (see recipe notes). Puree for several minutes until the filling is smooth, adding coconut oil in a steady stream while machine is running.
  4. Pour mixture into an unbaked pie shell (see recipe notes). Smooth surface with an offset spatula. Gently tap the pie several times to bring any air bubbles to the surface that may have been created during mixing (see recipe notes).
  5. Place the unbaked pie on a small baking sheet or you can place directly in the oven. We find it easier to handle on a small baking sheet. Bake for 55-65 minutes or until the pie is set. The filling will puff a bit, which is okay. You want to be sure the filling is set.
  6. Remove pie from oven and allow to cool for about an hour. When the pie is cool enough, transfer to the refrigerator. Chill for several hours or best overnight before serving.
  7. Serve plain or with whipped topping of your choice. 

Notes

  • An immersion blender can be used in place of a food processor. We do not suggest mixing with a hand held or stand mixer as this will incorporate air into the filling. This mixing creates needed leavening in many baked products, but we don't want this trapped air expanding in our pie to possibly create blisters or cracks.
  • There's no need to thaw the unbaked frozen crust. However, if you bake directly from the freezer, you will need to add about 3 minutes to the usual baking time.

Courses Sweets

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/pumpkin-pie/