I’m sure many of you remember that I have a very close friend who suffers from a variety of issues which prevent him from eating many foods. For his birthday last year, I made a gluten-free, dairy-free, nut-free, and soy-free carrot cake.
One of my friend’s favorite dishes used to be pumpkin pie. The challenge this time is creating such a classic dish without gluten, dairy, nuts, soy, and as little processed sugar as possible. Because I use real eggs, it is paleo, but it is not vegan. For the same reason I say it is mostly allergen-free. You should be able to use an egg substitute if you have an egg allergy or would prefer a vegan recipe. (I hear flax eggs are a good substitute.)
I hope this Thanksgiving, those of you with allergies and dietary restrictions are still able to enjoy some of your favorite American comfort foods. If you’re looking to avoid the holiday weight gain, these paleo options might help you enjoy holiday treats without overindulging.
As this is dairy free, I used 20 Tbsp of soy-free, vegan shortening. You can find the paleo pumpkin filling recipe here.
For the crust:
- 1 bag of Bob’s Red Mill gluten-free pie crust mix
- 20 Tbsp soy-free, vegan shortening cold
- 6 Tbsp ice water
- Extra gluten-free flour for the rolling pin and rolling surface
For the filling:
- 1 15 oz. can of organic pumpkin puree
- 1/2 cup full-fat coconut milk, stirred
- 3 large eggs
- 1 Tbsp pumpkin pie spice
- 1/2 cup 100% maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
1) Make sure your counter, ingredients, bowls, and utensils are as cold as possible.
I like to keep my mixing bowls in the freezer prior to starting.
2) Using a food processor, pulse until the pie mix and shortening are in dime-sized pieces. If you don’t own a food processor, mix with a fork until the shortening is fairly well incorporated.
I tend to use my hands because the fork is more cumbersome.
3) Add 6 Tbsp of water, one a time. Mix after adding each tablespoon.
If the dough is too wet, add more flour. If it is too dry, add more ice water.
4) Roll the dough into a ball and flatten slightly into a disc. Wrap with saran wrap and place in the fridge for at least an hour (a day max).
5) After the hour is up, preheat the oven to 350 F.
6) Press the dough into a pie plate.
Rolling the dough may be difficult due to the consistency. You can smooth out the fingerprints with parchment paper.
7) Poke holes in the bottom of the crust with a fork. Place back into the fridge for about 30 min.
8. Line the crust with parchment paper. Pour pie weights onto the parchment paper. Bake for 15 min. Set aside.
If you don’t have pie weights, you can use dry, uncooked beans. This process is called “blind baking.” The weights keep the pie crust from puffing up while it bakes.
9) Combine all of the filling ingredients. Mix with a hand mixer or whisk.
10. Remove the parchment paper and pie weights. Pour the filling into the crust. Bake for 50-60 min. The pie is done when a toothpick can be put in an inch away from the crust and comes back clean.
11. Remove from the oven and let cool 30 min. Then place in the fridge for 2 hours so it firms up.
It is important to let the pie cool before refrigerating so the filling doesn’t pull away from the crust.
Final Thoughts: He loved it! Luckily enough, he had a wedding to go to (where he can’t eat the cake) so he still got to enjoy dessert. He even shared with a girl with a gluten allergy and she loved it too! The crust was great, not very flaky (hard to do with GF), but crisp and still a little buttery.