Book of Yum

This holiday season we have many things to celebrate. We’ve been lucky enough to have family visiting us almost constantly since the birth of Baby Yum. Most recently, we were able to take Baby Yum (now an experienced traveler) to the DH’s natal home and my adopted home, Boulder, Colorado to celebrate Christmas with his parents. The best news, though, is that my extreme elimination diet – combined with a hearty dose of infant probiotics- has improved the state of Baby Yum’s sensitive tummy to the point where i have been able to add enough foods to my diet to make some tasty holiday treats. Sometime around Thanksgiving I started craving pumpkin pie, but I didn’t know how it would be possible to make it gluten, dairy, and egg free. However, when I added coconut back into my diet, it occurred to me that coconut might very well make a lovely substitute for condensed milk. Searching online, I found out how other people made their own vegan and gluten-free pumpkin pie recipes.

Creative goddess Karina made a Hemp Milk, buckwheat Vegan Pumpkin Pie Recipe
The always scrumptious Susan of Fat Free Vegan made a Crust-free Soy and Egg-replacer based Pumpkin Pie recipe
Michelle and Lori whipped up a Vegan Pumpkin Pie recipe
and the Voracious Vegan gave us something slightly different with her Raw foods pumpkin pie ball recipe (Use Gluten-free oats)

Finally, I made my own unique allergen-free gluten-free pumpkin pie that incorporated some unconventional flours (amaranth and coconut, anyone?) and used arrowroot as the thickener. Not only does it NOT contain soy or any other alternative boxed milk, but it also does not rely on egg replacer (which contains both potato and corn derivatives). This is the perfect pie for anyone sensitive to rice, corn, potato, tapioca, or other commonly used gluten-free flours. It certainly turned out to be the perfect pumpkin pie for me- and even won accolades from my dairy-sensitive Mother, who proclaimed it “very good” and asked for the recipe!

Guten-free dairy-free egg-free vegan coconut pumpkin pie recipe Dessert  Alternative Grains  American

Ingredients Crust: 1/2 cup amaranth 1/2 cup arrowroot 1/4 cup coconut flour 1/3 cup shortening 5 tbsp cold water Filling: 2 c. solid-pack canned pumpkin 1 c. regular coconut milk 3/4 c. brown sugar 1/4 c. arrowroot starch 1 Tbsp. maple syrup 2 tsp. vanilla 1 tsp nutmeg 1/4 tsp. EACH ground ginger, cloves and salt Directions Preheat oven to 375F. Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust. Bake for 8-10 minutes in the oven or until lightly browned. Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.

Rating:  9 Original Source:  Inspired by various recipes online, but my own creation. Please do not replicate without permission. Recipe ID:  1474 Added:  December 20, 2009 Last Modified:  December 24, 2009

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