Gluten-Free Pumpkin Pie Recipe
Easy, delicious pumpkin pie
This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.
My secret? It's in the details. First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving). Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly. Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin. Then you're screwed.
My secret ingredient? My favorite grain of late. Buckwheat. I thank my lucky stars every night that I can eat buckwheat, not only because it's deeply familiar, ingrained as it is in my semi-Ashkenazi bones (while the Scot-Irish half of me pines for Guinness), it's a cereal-free "grain" with a soft, sweet nutty taste and a higher protein content than many other gluten-free flours. And it is drop-dead sexy in baking (have you tried my Buckwheat Chocolate Chip Cookies? My Pumpkin Raisin Cake?).
Buckwheat? In a pumpkin pie? you ask.
Affirmative. You see, this is a crustless pumpkin pie- a close relative of my crustless quiches (though they contain eggs which helps beyond imagining- but vegans, keep the faith, because I'm also working on an eggless quiche slash kugel). As impossible as it seems (okay, allow me, please, a corny nod to the old Bisquick trick) the buckwheat flour helps create a tender and barely discernible crust, which- for a quasi-baker like me is a high-fiving relief because there is nothing I have less patience for than wrangling with fall-apart-when-you-sneeze gluten-free pie crust dough. Well. Maybe.
Because I have even less patience for racism, hate groups and the fear based anti-intellectual, anti-arts, anti-anything-thoughtful cacophony being whipped up lately in the guise of piety and patriotism. It's time to take a slow, deep breath, Haters. And look long and hard in the mirror.
But back to the pie. So. I left the usual pie crust out of the equation and what did I get? A slice of silky smooth pumpkin custard with a hint of spice. Straight up. And as my taste tester Steve pronounced, This might be the best pumpkin pie I've ever eaten (though maybe he was just hoping to get lucky).
I have two more secret ingredients that make this pie work. No wait. Three. Good tasting hemp milk is a must. The reason is the thickness and richness (and the good-for-you fat- EFA's, in fact). If you can't find hemp milk, coconut milk would be the next best option. Thin non-dairy milks like rice milk aren't gonna cut it.
Next up is tapioca starch. I prefer it to cornstarch for thickening gluten-free pie filling. There's not much in here, but it works hard to keep your custard together. Which brings me to the final magic ingredient.
Xanthan gum. I know xanthan gum sounds like a weird and scary ingredient but in this recipe it's worth it's weight in gold because it lends a silky smoothness to the custard. And it helps to bind it (akin to what egg whites do).
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.
In a food processor bowl add:
1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic brown sugar
1/2 cup buckwheat flour- I use Arrowhead Mills
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Makes 8 slices.
More pumpkin dessert recipes:
Pumpkin Raisin Cake- a Bundt® cake
Maple Frosted Pumpkin Cake
Brown Sugar & Spice Pumpkin Bars
Also check out:
Gluten-Free Pumpkin Cupcakes by Elise at Simple Recipes
Impossible Vegan Pumpkin Pie by Susan at FatFree Vegan Kitchen
Gluten-Free Pumpkin Pie Muffins by Elana's Pantry
140 comments:
Since when did pumpkin pie become funny?!! And doesn't everyone have an Aunt Sadie? And an Uncle Bud who'd no more tolerate tofu than say, um, a tutu? Rock on, Kari ...
From one semi-Ashkenazi/Scot-Irish/gluten free/dairy free/egg free food blogger to another (I guess we've got a couple of things in common...), THANK YOU for this recipe! I can't wait to gobble it up:)
You were reading my mind! Thank you! I was just thinking about wanting a recipe for a crustless pumpkin pie (after all, the best part is the custard filling anyway!)...
Oh how I love pumpkin!
I found your blog about 6 months ago, when I was looking for something yummy to do with zucchini.
A week ago, I learned I have food allergies - a gluten, dairy, egg, soy four-fecta!
Was someone looking out for me, or what?!
I was planning to pass on dessert this Thanksgiving ... and now I won't have to. :)
Thank you.
It's perfect and beautiful! Thanks so much for this recipe that EVERYONE can enjoy.
Argh! I wanted this to work so bad! I subbed 1 c. agave syrup for the brown sugar and reduced the liquid by about a 1/2 cup to compensate, but the darn thing just wouldn't solidify--even with an extra half hour added to the cooking time. Any advice for take two?
Just the egg replacer powder, not the mixture with the water?
Alanna- Tofu and tutus? I'm there.
Rachel- Welcome and shalom/slainte!
Milhan- Me too- I love pumpkin!
Anon- Welcome to the gluten/dairy/soy/egg free world. :)
Atxvegn- Thank you!
Anon- Yes, the agave would hinder the structure- and it's one reason why I used the brown sugar. Since this is the best I've made from many attempts, I'm hesitant to say it will work with agave. I've made peace with using organic sugar for this treat- can you- or is there another granular sugar you'd be willing to use?
Ariel- Exactly like the recipe says- add all ingredients to the processor and hit the On button.
Karina
Looks yummy! I dread to ask you (since buckwheat seems to be a focal ingredient) but is there a sub for it? Could I use sorghum?
BTW -- I love your blog and your recipes. Many thanks!
Thanks for the feedback, Karina (agave-using anon here). I can use crystalline fructose, but don't currently have any in the house. Tomorrow I try again! Thanks for the inspiration...
Raissa
What a beautiful slice and tasty-looking treat! My picky father could even like this!
Since I'm not egg-free, would it work to sub 2 eggs or would I need to eliminate some liquid?
Also, do you think this would work with home-baked and pureed pumpkin/winter squash? How many cups would it take?
I bet this pie is eaten up in no time... :P
Anon- I love the buckwheat and pumpkin flavor combo in this pie- but if you cannot do buckwheat, you could try using millet or sorghum.
Now- I can't vouch for the taste of these subs; but if you want to experiment, please do and get back to us; we'd love to hear how sorghum works in this recipe.
Raissa- Okay- good luck! I hope it works for you (can you do eggs?)
~M- Yes, you can sub two eggs for the Ener-G Egg Replacer; and omit the 2 tablespoons of olive oil.
As for the pumpkin- home cooked fresh is more watery than canned; you will need to strain the liquid out or cook it down to reduce the liquid until it is becomes thick and rich like canned pumpkin.
Personally? I'd use fresh for soups and savory recipes; and I'd use canned for this pie.
Good luck and be well!
Karina
what fantastic timing.. I'll try to make this recipe this week... :)
thanks!
Teddy
I just want to say a big ol' THANK YOU Karina. You are just awesome, oh and congrats on winning the WF recipe challenge too!! I was going to toil away at finding a way to make a perfect pumpkin pie this year, because the vegan one that was brought to my house from a store last Thanksgiving was SO, SO bad. And then look; you go and do all the work for me : ) Oh, and I love buckwheat too. Thanks!
Eileen
You almost made me cry. I am so excited to have this recipe for the holidays so my little darling can eat the same wonderful pumpkin pie as everyone else. Thank you.
I'm hosting Thanksgiving this year and you have just solved my dessert dilemna!
I've never used buckwheat. I'm kinda scared of it. You don't react to it? Does Bob's Mill make a certified gf version?
Teddy- Thanks!
Eileen- Hope you like it- this combo of flavors was the best.
Laura- Aw. Hope your little darling likes it!
GF Kay- I'll be featuring more Thanksgiving posts over the next couple of weeks.
No I don't react to buckwheat (it's gluten-free).
Experiment with buckwheat (my recipes use it as part of the flour mix, usually balanced with lighter flours; in this pie it was perfect on its own).
I use Arrowhead Mills; I don't know off hand if Bob's Red Mill has a certified buckwheat flour.
Karina
Thank you for this recipe! The GF dairy-free/egg-free/soy-free pumpkin pies I have made haven't been bad, but I am still looking for just the right one. I can't wait to try this, I'm always excited to find a recipe that uses ingredients we can actually have!
Mmmmm...looks so yummy and I agree with you about crust!
Just an fyi I'm pretty sure that it is Elana's Pantry, not Elena's Pantry. Easy typo to make. :)
What brand of hemp milk did you use? The one time I tried hemp milk it was just nasty beyond reason so I'd appreciate some guidance!
Rachel- Hope you like it!
CeliacChick- Oops. Fixed. Thank you!
Anastasia- I didn't like hemp milk the first time I tried it- it is an acquired taste. That said, not all hemp milks taste the same. The best tasting (of the ones I've tried) is Living Harvest. Theirs is clean tasting, fresh. I also use Hemp Bliss- but the color is more tan, slightly more "hempy" flavor (which I don't mind now).
If you really don't care for it- use coconut milk. Pie should be a treat. :)
Karina
No matter how much I love your site, you have never answered any questions I have posted, but here goes...I'll take another shot.
As someone with Ukrainian and Russian roots...I grew up eating lot's of Buckwheat also. And yes Thankfully it's one of the things (heavily rooted in comfort for me) that I not only can eat, but LOVE!!!
I do enjoy making and baking with buckwheat (pancakes, adding a dollup of it to GF Breads) but it often adds (which I never minded) a strange bluish / greyish bizarre tinge of color to the finished product that many gluten eater's are often taken aback by.
I am surprised that your pumpkin pie has no discoloration of this sort...no offensive color, but I do know some buckwheat flours are grey-er than others.
Did you use the whiter variety or the type that has a grey color? Thank you
Anon- I use Arrowhead Mills buckwheat flour. I have not noticed the discoloration you speak of.
I'm sorry to hear that you have some unanswered questions; I try to address everyone's questions as best I can, though I do not always respond to every comment (especially on older posts).
If you still have an unanswered question, can you point me to it?
Thanks!
Karina
Karina -
You're amazing and hold my dietary world in orbit when everything around it is wobbly and wants to knock it senseless. I carry around uber-gobs of allergies (all the usual suspects plus another dozen at least) and gave up on eating anything but veggies and brown rice before I found you in the shimmery I-firmament. I can't wait to make this pie, everything else I've tried of yours is amazing. Congrats on the win, but I honestly hold not one iota of surprise. Thanks for keeping it real for me!
Sounds delicious Karina! I've been looking for a gluten free pumpkin pie recipe that uses agave nectar as the sweetener. Have any suggestions?
Thanks!
Melanie- If you don't have to be egg-free, here's what I used to do: I followed a classic pumpkin pie recipe (from Joy of Cooking) and used honey instead of sugar (about half of the sugar amount called for). I also cut back on the liquid- just a little-maybe 1/4 cup. It was perfect- and no one knew it was sugar-free. You might try the same (using a gluten-free pie crust, of course).
Or- you could follow this recipe, using eggs instead of the Ener-G Egg Replacer. And you won't need the oil.
I wouldn't recommend this recipe using agave AND no eggs- too runny.
Let me know how you make out with it.
Karina
PS: Melanie- Implied above is that you would use agave instead of honey- but achieve the same result. ;)
Karina
Karina,
I am so making this for my family that thinks I’m crazy for not eating gluten, dairy or sugar. Never mind what it does to me. I usually substitute agave for sugar. If I make this with the egg replacer should I use the agave or honey or something else? Need to stay away from sugar and I was not sure with one of the answers on your comments. Thank you again for a recipe everyone in my family can eat!
Diane- Thanks!
Can you use eggs? Because if you do-- and IF you're going to use agave as the sweetener-- I'd suggest using eggs in this recipe (instead of the egg replacer and oil).
Agave adds liquid to the recipe- so you might also want to cut back on the liquid a bit. You want a thick, but pourable, custard.
Hope that's clear!
Karina
Thanks for the recipe!! My little one is allergic to everything (almost literally!) so this i heaven sent! However, can I use flaxseed meal instead of Ener-G egg replacer? I haven't looked at it lately, but I think it has corn starch in it (we're allergic to corn).
Thanks again!!
Veronica
Veronica- Ener-G Egg Replacer has no obvious corn or cornstarch- it contains tapioca and potato starch plus leavening.
I'm not sure if flax would work because it has no leavening power.
Hate to say, Yes--- and have it not turn out.
Karina
Hi Karina-
No crust-yeah!
Quick question -From what you wrote about the xantham gum working in the recipe to add to the creaminess like egg whites would....Do you think those of us who would use eggs should omit the gum as well as the olive oil?
BTW-the curry butternut soup turned out great!!!! YUM!
Now all we need is a GF/CF/SF cheesecake recipe to replace former holiday dessert favs in my house :)
Thanks-
Sue
Sue- Hmmmm. Good question! My first guess would be that it won't matter much one way or the other; if you use eggs, you probably can get away without the 1/4 teaspoon of xanthan gum.
Do let us know what/how this works with eggs.
Karina
I'm in heaven! I have many new food allergies (wheat being at the top of the list) and am a little lost in trying to bake. Your blog is like heaven for me! Thanks :)
I can't wait to make this. Last year at Thanksgiving I had the whole fam over for my gluten-free dinner. They had no idea.....they ate it and loved it. The only thing that wasn't gluten-free was the pie....can't wait to pull this trick out of the hat. Baby....you rock!
Wow, what a recipe and what a cascade of interesting chatter! This really does look good, Karina. I've already saved the recipe! And without going into gooey details, I think your brown sugar option is better all around than using agave. I have some questions about agave (health questions) and although I do use it on occasion, I prefer honey, molasses, or maple syrup for healthy sweeteners. Having said that, in a recipe like this, I'm sure brown sugar is the best choice. Anything else would be too runny. Good job! And thanks.
Melissa
Bunny Trails- Thank you- you made my day!
Marla- My favorite thing to do- just cook/bake and serve, with no apologies. Yay.
Melissa- A cascade it is! ;) Thanks for the support on the brown sugar choice- I'm noticing that agave (when used in an amount larger than a teaspoon) causes some symptoms I don't like. Upon investigating, I'm suspecting it's the fructose content. Is this what you are referring to? I'd love to learn more.
Karina
Ener-G egg replacer DOES contain corn. Citric acid, sodium carboxymethylcellulose, methylcellulose are all corn or could be. We always just substitute arrowroot starch for the amount of egg replacer, and it works awesome. God luck!
Karina,
I tried the pumpkin pie today and have some questions. Your pie looks shiny, smooth and a nice shade of orange. Mine seems to be a muted shade of orange with a grayish/brown tint, lots of cracks on the top so that it looks like a maze. I did use the coconut milk instead of the hemp. My brand of buckwheat is Pocono which has a grayish tint to it. Pie tastes great!! Any ideas of what happened?
Martha
Hi Martha- It might be the difference in brands- some pumpkin is brighter than others (I used Libby's). I used Hemp Bliss milk, and Arrowhead Mills Buckwheat Flour. Maye the Pocono brand is darker?
If it cracked, the heat might have been too high- or was it baked too close to the top maybe?
Did you use a Pyrex/glass dish?
Did you use Ener-G Egg Replacer and xanthan gum and oil? Any other changes? (Sounds like it might have been too dry?)
Karina
Hi Karina
I'd love to try this pumpkin pie even though I'm in the UK and don't celebrate thanksgiving!
I have two questions:
1. In your reply to Martha above, you asked if she used a pyrex dish. Are you implying that this is a good or a bad thing to use? That's what I have (otherwise I could use a springform metal cake tin or a flan tin, but that has fluted sides and a loose bottom with holes in it - I presume that this would therefore not be suitable?
2. Canned pumpkin is not widely available here. I will keep looking for it, since you say that cooking and pureeing fresh is not ideal. My question is about the amount needed. We buy cans in grams here. I have done a conversions and have found that 14 oz is just under 400g and 15 oz is just over. So I would need to look for a 400 g can/jar. When I buy canned beans, the label says it's a 400g tin, but it also gives the net weight of beans once drained. Is it the same for canned pumpkin? If you have another can at home in your cupboard, would you mind checking on the label to see if a net weight is given for the pumpkin? If not, I will assume that 14/15 oz or 400 g is the weight you get when you empty the tin and that this is what I should be aiming for. Sorry if this seems pedantic and thank you.
Jenny
Thank you Karina. I've been stressing out, seriously, abouthow to make pumpkin pie this Thanksgiving since June. That's when I found out my beautiful corn and guten allergic daughter could now no longer eat eggs or dairy as well. We'll make this tonight as a test...replace the xanathan gum with guar gum and use the delish hemp milk I've been whipping up in my vita mix. Last week I made your banana and chocolate chip bread, but added cardamom, cinnamon and a pinch of cayenne to give it a chai kick. It was pure heaven. I am eternally grateful to you for all the wonderful recipes you create and share.
Mmm! I love you!
I was just thinking a day or two ago that I wanted to make a GF/LF treat for the holidays (maybe earlier for my mom's birthday). I avoid gluten but I'm starting to think I have a dairy allergy so I am going to try this. It sounds divine.
Incidentally, I love the cheesy "Bisquik" trick. A lot of people I know actually don't even eat the crust on pies. Personally I do like crust but this looks wonderful. I can just imagine how it tastes.
Muchas Gracias,
Hannah
Martha- I had another thought for you- did you thoroughly process it in a food processor or blender? It should be really smooth and well combined.
Maya- Thank you. And I love your idea of the chai spices in the banana bread- I am going to share your note in the recipe.
Thanks to Anon- Ener-G Egg Replacer contains Citric acid, sodium carboxymethylcellulose, methylcellulose, any of which may be corn derived, folks- please check before using if you are corn-free.
Jenny- I asked about the glass dish because that is what I recommend in the recipe- and that is what I used.
Our canned pumpkin is weight, but the can is packed full. I would say that if you cooked squash or pumpkin down to about 2 cups (16-oz.) and strained it well to get rid of the liquid--- it might work. But I'm afraid it would be watery, less firm.
Hola Hannah! Thanks and hope you like it! I'm not much of a crust person; the first gluten-free pumpkin pie I made (years ago) the crust was just, Meh. And most people didn't eat it- they ate the filling. So I started experimenting with crustless pies.
Karina
Karina- I love your recipes as do my GF, dairy free sons. I have a question about buckwheat flour. What kind do you use? Is it whole grain? The kind I have turns my batters a yucky color (grey-brown) which discourages my tasters! The peach cobbler cake thing looked awful!
Anon- I use Arrowhead Mills Buckwheat Flour. Perhaps it is lighter in color than what you are using?
My peach cobbler was golden brown. I'm wondering if there are other factors turning the batter dark.
Did you use some quinoa flour? Or use a different egg replacer or darker oil? Darker hemp milk? Teff?
Karina
Karina,
I used Libby's pumpkin, the egg replacer & oil, the Taste of Thai lite coconut milk & baked it in my brown ceramic pie plate in the middle of the oven. I thought I ran it enough in my food processor but did notice it was a lot thicker and heavier than the regular pumpkin recipe I use with evaporated milk.
I like the idea of a crustless pie and would like to make this work.
Thanks for all your help and the responses of other commentors.
Martha
Wow! This looks awesome! You did it!!! :D So you could use this method to make the sweet potato pie you were craving a few weeks back.
Iain's Mom- My response to you disappeared; comments are misbehaving today! Thank you for your kind words. Much appreciated.
Martha- Hmmm. Mine was a tad thicker than what I used to make pre-CF, but kinda like pudding- if you know what I mean. One thought- is your egg replacer or baking powder old? Or...are you at sea level? Maybe you need to add a tablespoon or two of liquid? (Since I bake at high altitude...)
Rach- Yes! I am most definitely going to make this into a sweet potato pie in honor of Barack Obama! Stay tuned. (And thank you for remembering my craving!)
xox
Karina
It sounds good. I'll try it this week. Maybe Halloween night. I've asked for your cookbook for Christmas BTW.~~Dee
Hi Karina, I looked through the comments and didn't spot this, but what is bourbon vanilla and where do you get it? I love reading your most delightful blog.
I just stuck this in the oven--I can't wait to try it. Going to have it with my GF mom and husband.
I made a couple small adjustments and added a little too much sugar (oops) but I think it'll be OK. The batter tastes divine. I added a lot of spice (I love spice in pumpkin pies)and the flavor is just so rich and fall-ish.
I have to admit I was dubious about the buckwheat (even though I really like buckwheat) but it just blends really well with the other flavors--it's a background flavor, didn't seem to take over like I feared it would.
I'll update on our results...
Gracias,
Hannah
p.s. my teenage sister makes the absolute BEST crust for GF pies. I mean you REALLY cannot tell the difference. If you like I can get it from her and give the recipe to you...although I really like how you've experimented and come up with alternatives.
Heidi- Bourbon vanilla uses bourbon as its alcohol base to extract the vanilla- the taste is richer and more complex than cheaper vanilla extracted in flavorless alcohol. I find it at Trader Joe's (they make several vanilla extracts so read labels- the bourbon vanilla is gluten-free). Another excellent vanilla is Nielsen-Massey Vanilla Extract also made with bourbon.
Hi Hannah! Oh good- I hope it turns out. I love the buckwheat taste with the pumpkin, too. It does give the pie a rich complex background of flavors. I was mild on the spices- but I also love it spicy.
Thanks for the pie crust tip- my main problem is I cannot use eggs.
Take care- and again, thanks!
xox
Karina
This looks great, Karina! I hated pie crust even when I was eating gluten. I am sure this recipe will make a lot of people smile on Thanksgiving!
I made it, and am serving (what's left of it) tomorrow night for dessert. (If I serve from the kitchen, thye'll never know I ate a slice or two already.)
Holy moly!!! This was one amazing pumpkin pie recipe. My family devoured it.
We always loved pumpkin pie but detested the crust (surprise, surprise when celiac was diagnosed) but we are fortunate enough that we can use eggs and dairy.
Allergy free cooking is like weird science!! :oD
thanks to anon for confirming corn in ener-g egg replacer. it might be minute enough that i can get away with it, but since it's for my little one, i'd rather not. soooo... for leavening... xanthan gum? +flaxseed gel? apparently, i haven't graduated from the univ of google since I can't find alternatives to leavening in a pie. :oP
thanks a bunch, karina!
veronica
Veronica- Hmmm. A vegan custard pie without a leavening egg replacer is tough. Flax seed gel will replace the gel aspect but not the rise (xanthan gum is basically a cellulose binder, too).
If you cannot use eggs, I might suggest tofu- if you can do soy. How much? I've no idea- I'd suggest going to FatFree Vegan- she may have an answer for you about using tofu.
My other thought- and it's not vegan- is to try making a pumpkin pie pudding with Knox Gelatin.
What do you use for leavening in cake or muffins?
Karina
Natalie- Hope you enjoy it!
Me and BC- Yay! So glad you liked the pie. Thanks for stopping by and letting me know.
Have a fun and safe holiday!
Karina
I tried it and it really is great! I couldn't quite imagine the texture and such until I tried it. It truly does need to chill in order to be cohesive.
My mom, dad, husband and 3-year-old seemed to all like it a lot.
I liked it so much I am now making a sweet potato version. I messed with the flavors a bit and added quinoa flour instead of buckwheat (I'm just seeing how I like it)and a dash of blackstrap molasses along with the other spices (and heavier on the ginger). I was almost going for a gingerbread flavor. Something tells me I'll probably like your original version better, but it's fun to experiment.
Gracias,
Hannah
I have a couple of new intolerances. Xanthan gum being one of them. All the gums really. This has really made baking a challenge for me. Also, added this week to the list of can't-have's, is buckwheat. ...I know. Whats a girl to do? I can try to make a spinoff version of this pie, but I have a feeling that I'm going to fail.
Karina, this is delicious. I am a little anxiety ridden about hosting a gluten free Thanksgiving, and I am so relieved I can serve this wonderful pie. :) I test drove it a few days ago, and I am enjoying a slice right now. MMMMMMMM.
I tried this yesterday and everyone loved it! I took it out of the oven before 50 minutes was up b/c it looked quite brown and the toothpick test seemed to say "done". It was a bit less firm than your picture, but we ate it all, with one piece remaining! Keep on blogging! These recipes are such an inspiration and you are really quite an artist. Thanks!
I baked this pie yesterday but adjusted it slightly to accommodate my food sensitivies. I used sweet potato puree instead of pumpkin and reduced the milk to 1 cup and the sugar to 1/2 cup. I also used the sorghum flour instead of buckwheat (worked and tasted great!) I topped it lightly with a pecan crunch topping.
All I can say is -- homerun! It is delicious and I will definitely be making it to bring to my sister's for Thanksgiving. Thank you -- you truly are a food Goddess!
Without a recipe, I am at a complete loss. So I use mixes instead for cakes and muffins - Namaste to be specific. I just replace the eggs with flaxseed gel and/or fruit purees, and it works great! Well, great enough that the kids will eat it anyway.
We don't have to be vegan... but GFCFsoyFcornFeggF. As long as it's free of those, we can do it. Can Knox unflavored gelatin replace egg-replacer?
Thanks so much!
Veronica
I just made this recipe, with only a few adjustments to MY sensitivites (lol): replaced tapioca w corn starch, xanthan with guar gum, and egg replacer w golden flax meal. The texture was very nice - firm enough that I could eat a small slice out of my hand. The flavor had a slight bitterness which left me craving whipped cream (and no, theres no toppings or frozen concoctions i've found yet). I might try replacing the nutmeg w ginger and cloves (like the libby's pumpkin recipe used)
Thanks for giving me a pie!
I used fresh butternut squash puree, drained it overnight through a tea towel and used the resulting 2 cups = 16 oz (probably too much). I used 2 eggs, no oil and the 1/4 tsp xanthan gum. I used 3 tsp of cream of tartar mixed with 1 1/2 tsp bicarb of soda instead of the baking powder. I replaced the sugar with stevia. Like Martha's pie, the top of mine was cracked (and I did process it fully and also bake it in the centre of the oven). Also, the pie was still wet after an hour, so I covered the top with foil and baked it for a further 15 minutes (too much puree?). My problem is that, being in the UK, I don't know what a pumpkin pie is supposed to taste or look like or what texture it's supposed to have. Also, I should have left out the salt due to my use of bicarb! Originally you said that fresh pumpkin would be too wet (and it certainly seemed that way after only one hour's cooking), but you told Martha that her pie may have cracked because it was too dry. Which of my changes to the recipe might have caused the cracking do you think (did I use too much puree, was there too much oomph in my raising agent or too much salt overall, or was it the lack of sugar ...?)
Thanks. I'd like to give it another try.
Jenny
Hannah SQ- Great! Thanks for letting us know what you did. Experimenting is fun. I am making a sweet potato version as well. Maybe next week. Can't wait!
Jennifer K- Yay. So glad you like it. Hope your anxiety dissipates now. ;) I'll be posting more gluten-free casein-free recipes for Thanksgiving- soon.
Christopher & Tia- Oh no! Were you tested? The reason I ask is that I assumed for a time I was sensitive to xanthan gum and it turns out I'm not. I was assuming brown rice flour was okay- and it turns out I'm allergic to brown rice. I do react to guar gum- which is in the legume family (can't handle beans of any kind).
For the flour I'd try sorghum. It has a nice flavor that would work, I think.
If you're not allergic to eggs, use two beaten happy eggs instead of the egg replacer, xanthan and oil.
Good luck! I'm rooting for ya. :)
Hi Shannon- I'm glad it turned out for you- as always use your own judgment with baking times- oven temps may vary a bit, and I am at high altitude.
Hi Veronica- I do not know if Knox will work- in theory, it could work; but I have not tried it. I developed this recipe and it worked, so I have not experimented beyond this version. Perhaps you could experiment- before Thanksgiving- and see how it does?
Stop back and share with us your experience.
Anon- Thanks for sharing your adaptations- I'm glad the sorghum worked; and I'm looking forward to trying this with sweet potato, too.
Cara from Richmond- I bet ginger and clove would be delicious. Glad the flax worked for you- I wasn't sure if it would be firm enough. Thanks for letting me know!
Jenny- With so many variables it's tough to know which changes caused the cracks. I will say that changing the sugar to stevia is a big change. It lessens the volume and changes the structure. Stevia is an herb and has no baking attributes like sugar- which caramelizes and creates structure and texture.
I will also reiterate that canned pumpkin is quite dense and thick- much more so than fresh drained squash.
Baking gluten-free is like a chemistry experiment- as one of my readers recently wrote. Making a recipe dairy-free and egg-free as well really complicates things.
My method?
I base my recipe development on past successes and tweak from those. What you don't see behind the scenes here are all the failures that I toss and never mention.
Thank you all who take the time to share your ideas and tweaks. One thing I've realized is that food allergies are definitely on the rise. I am receiving more and more requests to change an element in a recipe, and while I do my best to speak from tried and true experience there are some ingredients I cannot use (such as soy/tofu and flax seed) that might be just the ticket for someone else.
In this case, I might suggest tofu as a possibility for some of you- and that would change the recipe quite a bit- you'd need less flour, oil, etc. I might suggest comparing recipes on the Internet (and no, they're not all created equal; I've tossed more Internet recipes than I can count; but it's a place to learn and begin experimenting).
Again- thank you all for your contributions to this passionate thread about vegan pumpkin pie--- who knew this simple recipe would garner so much interest?
Be well!
Karina
I made this pie yesterday and keep going back to spoon more into my mouth throughout the day... Thank you!!
Since Im new to all of this I have been trying new recipes and this one was fabulous! My whole family loved it. So it will be served on turkey day. Also, I make my own pumpkin from scratch and used Living Harvest hemp milk (half vanilla and half original) EnerG egg replacer and it turned out great in this recipe.
Also tried the pumpkin sweet pot soup and that was good also. Something else for the big feast day. Thanks for being such a great cook.
thanks for this recipe. I just did a test run on my own idea of a vegan pumpkin pie.. it was bad.. it didnt gell enough.. anyway i look forward to trying it.
oh, i researched the bourbon vanilla.. its actually the bourbon islands (where the vanilla) not the alcohol.. interesting
thanks again, andy l.
This recipe looks like a great solution to the pumpkin pie problem (it's really the only dessert I care for at Thanksgiving, but I'm on a little bit of a diet, and pie crusts are BAD...) I seem to be having trouble finding plain buckwheat flour. I have been to the "health food" sections of several stores in the area, and have only managed to find buckwheat pancake mix. Do you think it would cause a big problem with the pie if I used the pancake mix?
This was delicious!!! I omitted the Xanthan gum, substituted a scant 1/2 cup of blue agave for the sugar, and used regular vanilla instead of bourbon.
In short, it was delightful. Tastes like a baked custard. I had some in a bowl this morning with a little pumpkin soy milk--tasted like bread pudding. Yum!
Ooh, this looks absolutely wonderful!! I can't wait to try it; might even be able to get my GFCF boys to taste it (tho my mom says my 8-y-o is the only person she know who can taste food with his fingers!). I'm also sending a link to my SIL, whose DH is allergic to eggs. I'm so very thankful for you, Karina, thinking up these recipes and (almost more important) experimenting until they work! God bless you!
Karina,
I am getting very excited to make this for thanksgiving and just bought almost all of the ingredients at Whole Foods. Only thing is I noticed the buckwheat flour was not gluten free....what brand of buckwheat flour do you use and where do you buy it?
Thanks!
Alison- I'm so glad you enjoyed it!
Barbara- Oh YAY. Glad you liked it- and the soup, too. Thanks for stopping back to let me know.
jls6fq- Yes, any gluten-free pancake mix would work. Enjoy!
Thanks, Anon!
Dr Ding- Excellent- delightful is good! Thanks for coming by to share.
Christinal30- Aw- thank you! That means so much to me!
Jean- I use Arrowhead Mills brand buckwheat flour; it says Gluten-Free/Wheat-Free right on the front of the bag.
Take care, everyone- and thanks again!
Karina
Mine's in the oven right now, exactly as written, but with soymilk instead of hemp, and I added a little extra spice (cloves and ginger). The filling tastes delicious! I was worried about the buckwheat taste (I don't care for it), but it isn't noticeable at all. I'm cooking for a mixed group of vegetarians, celiacs and a carnivore all while trying to make things as healthy as possible.
Thanks for the great recipes!
This post is hilarious! Gave me some serious LOL's sitting here alone in my kitchen with the computer. Next up for you, maybe some gluten-free stand up comedy?! You've got a good shtick --I love it.
Elana
Would this still be good to make with a GF-WF crust? I know my husband likes the crust in pumpkin pie and this filling sounds delicious.
Also, isn't there an alternative to whipped cream that's allergy free?
One more question, what would be an alternative to Evaporated Milk that's dairy-soy free? I don't know if there is one.
Thanks! I love your site!
Denise- Wonderful. I'm glad the soy milk (and the buckwheat!) is working for you.
Elana- You made my night- let me tell you. Ha! xox
Leigha- Sure- you could put it into a crust.
As for whipped cream subs- there are some. They may have casein in them- so read labels carefully. I know there's a cashew based cream (I'm allergic to cashews so I haven't tried it).
As for evaporated milk- my son had good luck heating and condensing coconut milk with sugar into a "condensed milk" style non-dairy alternative; he said it was delicious. Two cans reduced to one can's worth, sweetened to taste.
Thanks, all- and have a healthy and safe Thanksgiving!
Karina
You are without a doubt the best allergen free Martha Stewart in the world as we know it! I have come to trust your recipes and am now making your pumpkin pie for a very large Thanksgiving meal and am overjoyed to have your tested recipe for this staple! THANK YOU!!!
Could I use regular imitation vanilla?
Yay! Thank you so much for this! So, I made some adjustments and wanted to share. I have a few guests who can't have sugar, so I had to make due with Agave and it worked out fabulously! I eliminated the oil and the xantham gum, added an extra 1/2 tbls of Tapioca Flour and I used 2 eggs instead of the replacer. My people can have the eggs, but not the sugar and this worked out great. I have attached some pics on my blog if you are interested in checking it out :) Just click on my name to go there!
Karina,
When I was searching for a Pumpkin Pie recipe, I came across your GF- vean recipe. I have never read a recipe with such obvious sexual repression! Steve, your "taster", just trying to get lucky? PLEEZE?!!! I was just looking for a recipe, not Sex in the City!!!
Dear Karina,
Okay. I admit it. I was trying to get lucky. Not that your pumpkin pie isn't to die for...
But seriously, the trying to get lucky part? It's in the job description, okay? If I'm not mistaken, it's even in the by-laws, under husband-ly duties.
So, sue me for trying.
Your ardent and faithful pursuer,
Steve the Taster
PS What are you doing tonight?
I apologize if someone else asked this.. but, is there any substitute for the egg-replacer? Your recipe looked great & i sooo want to make a pumpkin pie for my 4yr for thanksgiving. He loved it last year, but in the past year we have eliminated 9 foods from his diet & probably another 8 more to come. He is allergic to eggs,wheat/gluten,rice, corn,& nuts are the big baking/cooking ones...
egg-replacers have corn in them. (citric acid).
Thanks for any help/suggestion you may give!!!
Also, is buckwheat really gluten free? (its hard to tell what he's allergic too since he's 4.)
Anna- Aw- thank you so much- enjoy!
Anon- Any vanilla you like will work.
Susie- Great! Thanks for posting your version with eggs for readers who might not be egg-free.
Anon- What can I say? I think Steve said it all. Peace.
Jenifer- What do you usually use for an egg replacer? I've not made this recipe without it so have no experiential advice. Did you read through comments above? I think others may have shared their egg alternatives.
It's tough with multiple food allergies- I feel your pain!
Karina
PS: YES- buckwheat is gluten-free and not a grain; it's related to rhubarb.
I've been gluten-free for seven years- I wouldn't eat buckwheat if it wasn't safe- believe me! :)
Cheers!
Karina
Jenifer- My friend Susan at FatFree Vegan Kitchen says you can use 1 teaspoon baking powder and 1 tablespoon arrowroot instead of the Ener-G. I would add to that 3 tablespoons liquid.
Karina
Thanks Karina! I just happened on your website tonight (last minute pie search). I look forward to looking at the rest of your site/recipes. We are pretty new to the gluten-free stuff.. & in general received varying info.
I'll look take more time tomorrow & read the comments. :-) i better go to bed for now.
Thanks again!! & such a fast response, wow!!!!!
I've got so much to say I don't know if it'll all really fit in a comment, but here goes:
* I can't wait to try this pie for tomorrow, but we're going to sub guar gum for the xanthan gum since xanthan gum is made from corn and we're corn-free. I hope it works!
* I thought your name sounded familiar, and then I realized: I have a copy of Vegetarian Goddess that I bought a very very long time ago (early 90's), and still love! Amazing!
I'm so glad your resource is here. I'm planning to blog about my experience with the recipe as soon as I try it (with a link back here). Thanks!
~Angela :-)
Your recipes have been a great success for me so far, thank you so much! The pumpkin pie is in the oven right now.
I have more of a general request, but it definitely applies to the pie. It is always helpful when you tell us what the expected consistency of the batter should be. I also live at altitude and often times I find that I need to add more moisture than your recipe calls for. But then again, sometimes GF batters are supposed to be thicker than wheat containing batters. Sometimes I am nervous to add too much moisture and wonder if the recipe intended us to create a thicker than normal batter.
It would be much appreciated if you could include a brief mention of how thick the various batters should be as you are adding new and fabulous baking adventures for us.
I just love the way you write about food. It's so nice to be excited about baking again!
Hey, thanks so much for including unnecessary political commentary in your pie recipe!
Angela- How cool is that? I love that cookbook. It's a collector's item now- OOP. Thanks for your kind words.
Melissa- Thank you- and excellent request. I usually do try to describe what you should expect, if it's important. A lot of this learning to cook gluten-free process simply takes time and personal experience.
One thought I have- I keep my flours in the fridge- and that adds moisture. Humidity and storage definitely affects gluten-free flours.
Anonymous- Hey, my pleasure. And if you can't take the heat stay out of my kitchen.
Karina
Karina,
Pie rose very high, cracked, and was really wet inside but very dry outside..
Only subs were soymilk/evaporated milk combo for the hemp milk and a alumninum pie plate (because reading IS fundamental, and missed the word 'glass'.) I used Arrowhead Mills buckwheat and cooked the pie in the middle of the oven. I did have GF Mommy's Green Bean Casserole in there as well for the first 20 min. of the pie, but I did leave the pie in longer to compensate.
Usually when things are wet inside like that it's too much liquid for the dry stuff. Do you scoop your flours or do you spoon your flour into the measuring cup?
Will try again (without the casserole in the oven)--it could be that just having that in the oven was the difference. If that doesn't work, then will try a glass plate.
Bluegrass Warriors- It might be the combination of factors.
First- an aluminum pie plate is thin; heats up fast. A definite factor. I recommend a Pyrex-style glass pie plate for custard pies.
Baking a cake or pie with something else in the oven also influences the baking time/temperature.
I pour my flours out of the bag into the measuring cups; shake it to settle; and even it off.
Baking custard without eggs is so tricky. To me it sounds like a combo of not quite enough flour, a thin pie pan, and variable oven temp; maybe needed baking longer; needed to chill more before cutting.
Karina
Thank you, thank you for this recipe! I've been the resident pie maker in the family since my husband's grandmother got too old to do it, and every year have made pecan pie, but while I make a decent GF/dairy-free soy-free corn-free pecan pie, the baby's allergic to eggs, and I wasn't too hopeful of my chances at an egg-free pecan pie. Fortunately I saw a link to this recipe!
I made it almost exactly as you did, with coconut milk rather than hemp milk, and I used some finely shredded coconut to line the pie pan. Then yesterday, after I had collected all my ingredients and was not going back to the mob scene at the grocery store, my four-year-old says "Mommy, I want a *chocolate* pie." I did a google search on "pumpkin chocolate chip" and got 81,000 hits, so I decided to stir in some chocolate chips to one of the pies, also.
I don't have a food processor, and do have a macho stand mixer, but I also have a Vita Mix, and thought that would work fine. It didn't really. Eventually it did the job, but it took forever and I kept turning it off due to a certain burning plastic smell. Next time I'll use the Kitchen Aid.
It was a huge hit! Everyone else in the family besides me and my four-year-old (and the baby) eat everything, so you know if *they* liked it, it passes. ;-) I served it with whipped cashew cream (1 cup soaked raw cashews, drained; 1/4 cup water, vanilla and sugar to taste) instead of whipped cream. Everyone wanted the pie with the chocolate chips ;-) that one disappeared fastest, but both were really good.
Thanks again!
Katrina,
I posted above as BluegrassWarrior. Thank you for your comments. I'll try the pie again. My guy and I agree that you're right about the aluminum pie plate heating up too fast--he said that the outside was tough while the inside was soupy.
bekeld
I made it for my first gluten egg nut sugar free thanksgiving and was SO impressed! I substituted 1/2 cup of raw agave syrup for the sugar, reduced the hemp milk by 1/2 cup, and also used flax seed instead of Energ E egg replacer (for you corn-free people, it's really great as a sub in baking as long as you add a little more baking powder). For the flax seed, I did a 1:3 parts water ratio as recommended by the package, enough for 2 eggs. Then I upped the baking powder by 1/2 tsp, xanthan gum by 1/4 tsp, and added a pinch of potato flour. Served with raw whipped cream (I'm allowed to have raw cream and milk in moderation, somehow don't react to it the way I do with pasteurized), and was in total heaven, without the sugar headaches or blackouts I get with regular sweets. THANK YOU SO MUCH!
Monica- I'm so happy. Thank you for stopping back and sharing what you did- wow- what a saga! Wish I could coconut milk (maybe someday, again).
Anon- Thank you so much for posting the flax alternative for eggs; I can't do flax, so I've never experimented with it. Good to know!
Thanks- everyone! xox
Karina
I've read the entire commentary here and didn't see my question addressed so I'll be the first to ask. We don't have to be dairy-free in our house (only GF for hubby), so I was wondering if I could sub evaporated milk for the hemp milk 1:1?
Thanks!
Peggy
LOOOOOVED this recipe. So nice to have pumpkin pie again on Thanksgiving. I used coconut milk and real eggs and it was fantastic. Thanks Karina!
Hi Peggy- I think evaporated milk would work very well in this recipe, if you don't need to be dairy-free. Go for it!
Bridghid- Cool. Thanks for stopping back to let us know that coconut milk and "real eggs" work in this recipe. Yay.
Best!
Karina
@ Monica Waggoner
that whipped Cashew cream sounds amazing! What do you do - mix it all up in a food processor?
Yes, the cashew cream is ideal! I use a Vita-mix to process it. A food processor would probably work well too, but a lower-end blender may not get it smooth enough. It takes a long time to get it really smooth, even in the Vita-mix.
Thank you so much for this recipe! I couldn't find plain old barley flour and had to use a barley baking mix. Also used a gluten free thickener that contained xanthan gum, couldn't find it alone. It worked really well!! Can't wait to try it sometime when I'm not so full!
I made this over the weekend - I didn't read through the comments...but I subbed 2 eggs for the Ener-G and the oil and also used cornstarch as I didn't have tapioca starch. It "set" beautifully and tastes wonderful!
It is the only Christmas Sweet I've made - I don't really have a sweet tooth and working on losing some weight so this was perfect for me. Thank you!
I made this today with a couple of substitutions. I used soy milk instead of hemp milk, because that's what I had. I used 1 tablespoon of egg instead of egg replacer.
The texture was great. It set up into a silky custard. The skin of the custard was a nice texture too, but a bit dry in relation to the soft insides. The next time I try this, I will use Susie's modifications.
Fun to see so many others have enjoyed this recipe! Kudos, Karina! We didn't miss the crust and were happy to be tofu-free. Thank you so much for your ingenuity and kitchen genius.
Hi Karina,
I want to join the masses here and thank you for this recipe. I read both yours and Susan's at FFVK, and combined elements of both for my first experiment, to delightful results. Since I need to be very low in oil, I used her recipe and technique, with some squash I'd cooked, and your ingredients mostly--the buckwheat flour, the spicing. I used oat milk, because I can have it, and that's what was open. It's delicious. Since I can have soy and tofu, I might experiment with that next time. There will definitely be a next time! Now off to FFVK to thank Susan, too. You two wonderful women keep me well-fed and healthy, with beautiful, tasty food. And I've learned so much about tinkering--it's magic to cook like this!!
blessings,
moonwatcher
Noonietunes- Thanks! Just for the record (and my gluten-free readers) barley is not gluten-free. But I'm glad the recipe worked for you! Pie is such a treat.
Ann- Good to know this recipe also works with eggs and cornstarch. Thanks for sharing that info.
Mausburger- I might recommend using 2 eggs as Ann did (the egg replacer is dry measurement and makes 4 tablespoons of liquid when mixed).
Katya- This may be my most popular recipe to daye- next to Flourless Chcoclate Cake. Thanks for the kind words!
Moonwatcher- How sweet to stop in and thank us both; Susan is a blogging pal 'o mine. I love that you get inspired by both of us. Cool.
xox
Karina
Thank you sooo much for sharing this recipe Karina...I made this for thanksgiving and it turned out wonderful. I added some chocolate on top though...
Karina-want to try this this weekend for a get together...okay to use pumpkin pie mix or does it need to be just pumpkin (without all the flavorings)? Also, can you use regular olive oil or only light? I could always do the 2 eggs (have the rest of the stuff) and unsweetened coconut milk so I don't have to buy the egg replacer (powder sounds like? not a liquid?) and the light olive oil...thanks! Might add your crumble from your apple cobbler recipe on top, too since I love a pumpkin pie w a crumb top-favorite dessert ever! So excited to try this! Made my first GF choc pumpkin cake (I'm a pumpkin aholic) w/ cream cheese pumpking frostg this weekend and was delish!!
Julie
Karina-I forgot to ask if I make this the night before is it best kept refrigerated until serving or bring it to room temp? reheat in oven? I've always enjoyed my pumpkin pie cold, though!
this is in the oven as i type and i can't speak for the finishd product, but i can say... WOW!!! Best tasting pumpkin pie custard i've ever had! I'm not actually always in the mood for pumpkin pie, but suddenly had a craving and started my usual recipe search due to the fact that my son can't have eggs, dairy, nut, & peanuts. And also i'm avoiding soy, and gluten as much as possible for behavioral reasons. So needless to say, this recipe filld all my needs! I did actually use something different tho, and hope i don't get burned for it! I had no buckwheat flour and went to a store last night that happened not to have it, so I used oat flour. It's gluten free enough for us, and it certainly tasted fine, but hopefully it bakes the same. And i also opted for the coconut milk, and boy does that put the creamy deliciousness over the top! Wouldn't use anything else personally! So anyway, thanks again! I think this one is a real keeper!!
Catherine
I'm a college student, gf, cf and soy free--and I volunteered to bring the snack to my afternoon class today. Last night found me on your site, following the directions for this pie. This afternoon? My vegan classmate went, "Pie! I wish I could eat it." When I informed her that actually, both the pie and the chocolate chip and vanilla cookie bars (adapted from your recipe) were vegan, she promptly proceeded to eat no fewer than five cookies and as much pie as everyone else (four gluten-eating non-vegans who also kept trying to steal as much food as possible) would let her.
I think everyone has decided that they like your recipes--and gods know they're a lifesaver for me. (Every gluten-free recipe I find has butter or cheese in it. It makes me very tempted to make myself very sick. So I come here instead.)
Thank you Karina.
Another Winner! love it...made two...my family loves it....any ideas for a sugar free pp? as some of my guests for Thanksgiving are diabetic.
Patricia from NY
Dear you.
Thank you for this. Going from food enthusiast to "can't eat your favorite things" really sucks. This recipe is AMAZING and I can't wait to try it out for Thanksgiving or the holidays. YUMMY!
I have a dish I'm starting to mourn over and I know I'm going to want to eat again called Rajas Pablanos. Its got cream cheese in it and I've gone gluten/dairy/soy free and can't think of a good way to replace this. I love this recipe so much but don't want to compromise my memories. (haha) Any suggestions?
You're my new hero...
Emily
Thank you so much for your amazing recipes. I just tried this...am waiting for it to cool off so I can fridge, can't wait to taste it tomorrow. I think my pan was too big so the pie is really only an inch high. i used a spring form pan is there a better way to do this?
Should I have oiled the pan?
Thanks!
Recent undefined:=-
I use a 9-inch lightly greased glass pie plate. Yes, it sounds like the Springform pan was too large for the amount of filling.
Recent blog:=- Coconut Carrot Cake
Loved this! Just one problem, I used coconut milk in place of the hemp, and skipped the oil, due to all the fat in the coconut milk. It baked beautifully, and the taste was phenomenal, but after it chilled it firmed up to the consistency of hard cheese! It seems like a wheel of "pumpkin cheese!" I want to make this again, but wondered if adding the oil would be better, or reducing the starch? Any suggestions?
Thanks! Tam
Hi Karina, I was wondering what the finished consistency should be. I baked the pid (made exactly as directed) for over an hour. It looked done... not wet on top, the edges had cracked a bit. It fell exactly as you predicted. I cooled and refridgerated. But when I went to eat it, it was very pudding-y (like a thick pudding) in consistency, just below the thin top layer. Is this how it's supposed to be, or was it supposed to be thicker, like a cheesecake? I have not had many pumpkin pies in my life, so I'm not sure if I should have baked it longer or if this was the desired outcome.
Thanks!
Julie- I've never used the pumpkin pie mix- does it contain sugar? As for olive oil- the lighter olive oil has a mild taste (why I use it).
Personally, I think this pie rocks served cold.
Emily-I have not made that particular pablanos dish- so I don't know, off hand. Sorry!
Tam- Dude. I have no idea why your changes made such a dramatic difference. Several readers have reported using coconut milk in this recipe, no problem. Maybe it was your elimination of the oil. It also sounds as if there was too much buckwheat flour in it, perhaps. Hard for me to say without being there to see exactly what you did.
Lisa- Pumpkin pie is more like a firm pudding than cheese cake. If baking without eggs a pudding style pie like this one will be best served chilled.
Chilling a pudding based pie firms it up.
Thank you all for your feedback and stories! xox
Karina
Patricia- For a sugar-free version, you'd have to use either agave (which is fructose) or another sweetener safe for diabetics. I'm not sure how that would impact this recipe. I'd contact your guest to find out what approach they prefer.
Good luck!
Karina
Hi Karina,
First let me just say you have been such a life saver to me since I have gone GF/CF these past few months. One question I have is, can I substitute Pamela's Baking and Pancake mix for the flour in this recipe? It's really hard to find GF items around here. I was hoping to make this pie tonight or tommorrow before my hubby gets home from work and I don't have any tapioca starch or buckwheat in the pantry. How would I change it? Thank you sooooo much for not only these amazing recipes, but your stories preceeding them.
-CherryGirl26
You are so funny. I love your writing and I can't wait to try this too! Thank you for sharing, Kristin
I tried this recipe today and I must say it was amazing. Since I'm gf/cf this recipe was right on! I substituted the milk-I used coconut, and I used buttercup squash instead of pumpkin and it worked beautifully! I'm making this for Thanksgiving. Fortunately I have a family that's willing to do as much gluten-free as possible. Of course, that's more work for me, but it's worth it! I just wish I had made this for my local celiac potluck dinner. Everyone would have been begging for the recipe. Thanks again for another perfect recipe to help us through the holidays. Every recipe I have made from your site has been wonderful!
Hi Karina
I'm new to gluten-free living and am just trying to get a handle of the new ingredients; is tapioca starch the same thing as tapioca flour? I can't find the starch in our local store-- is it something I need to order online?
thanks!!!
CherryGirl26- Yes, I think using Pamela's Baking Mix would work fine.
Anon- Butternut squash with coconut milk sounds delicious! Thanks for sharing your changes.
Anon- I'm betting that the tapioca flour is the starch (some companies call it flour). If it looks light and starchy- like cornstarch- it will work.
Karina
I was very excited to try this, as husband is egg sensitive and daughter needs to be egg, dairy and wheat free. Husband's favorite dessert in the world is pumpkin pie.
While it has a great consistency, it tastes very buckwheat-y to me and not very pumpkin-y.
What can I do?? We used Libby's pumpkin, coconut milk... we did nutmeg and cinnamon, perhaps it has to be pumpkin pie spice? I don't know, but I taste buckwheat not pumpkin. Will it be more pumpkin-y tomorrow after it's chilled completely?
Thanks! I really want to love this, because I come here for so many other recipes!!
JudiO- Mine tasted very pumpkin-y. Perhaps the buckwheat I use is milder. I don't detect it.
You could try using your favorite baking mix instead of the buckwheat flour. Also, a classic pumpkin pie spice with ginger would work to kick it up.
Karina
I am so excited to try this recipe and implement a few suggestions from the commenters! I'll post back how the pie goes over with our guests! Thanks so much!
Thanks, Karina. I'll try sorghum flour maybe next, and pumpkin pie spice to see if that kicks up the pumpkin. Like I said, the consistency was great, it just didn't scream pumpkin. Will try a can of Trader Joe's organic pumpkin this time.
Wow! Another huge winner for me. I might make this one for Thanksgiving!
Congratuations on your new bookmark in my favorites!
The GF Pumpkin Pie- I made this twice and cooked it for 1 hour, but it still doesn't solidify. Maybe because I used a Pyrex round dish, but I'm wondering if I shouldn't have used pumpkin puree. There's regular pumpkin (not puree), right?
Thanks so much!
Anon- If you used canned pumpkin- that's what I used.
Did you make it using the Ener-G Egg Replacer?
I used a Pyres pie plate. Was your dish a deep dish- perhaps needed to bake longer in the center?
You may also have to bake it longer in general if your oven is not exactly the right temperature (several readers report that their oven runs cooler than the 350 degrees F).
Hard for me to problem solve without knowing exactly what you did.
Karina
Mine didn't solidify either. I didn't have a food processor large enough so I used a hand mixer. Is that why? I'm a little sad. :(
Cat- Did you a. cook it long enough and b. chill it as suggested?
Regardless of baking times listed if your cake or pie is not done in the center it means you have to cook it longer, until it is firm in the center.
And with vegan puddings- you definitely have to chill it.
Karina
Okay, pumpkin pie 2.0: Used sorghum flour, coconut milk and pumpkin pie spice, and I baked it. (Husband baked the first one) Turned out awesome!! We left it to cool all day, but did not refrigerate, and it set up perfectly, tasted very pumpkin-y and the texture was great!! Thank you, I can now serve dessert on Thursday that my husband and daughter can eat, and everyone else will enjoy as well!!
Karina,
Thank you, Thank you, Thank you. I was trying to figure out how to survive the holidays seeing as how I just found out I have developed an egg allergy (flu shot reaction was the clue that tipped us off) and almost all holiday baking involves eggs. I didn't want to test out a bunch of new egg substitutes on my family for a holiday feast, so I thought I would just have to make the traditional versions for everyone else and pass up the sweets this year. IT would have been a little sad, but maybe I could have put off the usual holiday weight gain! I figured by next year I could have a replacement plan. Obviously, with this short notice a few things will still have egg in them, but at least now I will be able to make my pie and eat it too...
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Karina