Pumpkin Pie
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Egg free
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Dairy free
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Gluten free
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Pumpkin Pie 〰️ Egg free 〰️ Dairy free 〰️ Gluten free 〰️
Pumpkin Pie
I have a scrolling banner because this recipe deserves it. My family often calls me a witch for the things I come up with. This recipe absolutely deserves it! If you can’t have eggs, you can’t eat custards. I just hadn’t found a way to do that. Until now. Not only does this recipe taste the same as the original, it’s easier. In my opinion.
Try this and let me know what you think.
Makes 2 Pies
1 1/2 cups sugar
2 tsp cinnamon pwdr
1 tsp salt
1 tsp ginger pwdr
1/2 tsp ground cloves
2 cans (15 oz each) pumpkin puree
2 cans (12 oz each) evaporated coconut milk
4 tsp agar agar*
*agar agar is a plant based gelatin powder that is made 100% from red algae
In a 5 quart saucepan, add everything.
Stir with a whisk until completely combined, no lumps.
Next, turn on heat and bring to a full boil while stirring constantly.
Reduce the heat to medium and simmer for 2-3 minutes. Keep stirring.
When time is up, pour into cooled, prebaked pie crusts, ramekins, or a 9x13 pan.
Mixture will ‘set’ at room temperature, but be sure to refrigerate after a couple of hours.
Step by step by step.. with pictures
My daughter found these ready-made pie crusts last year, right around Thanksgiving. They contain potato starch, so I don’t eat them. But everyone else in my family can have them..
For New Years, I made the pumpkin pie in a springform pan, with a graham cracker crust. I will try to make that soon, and share the recipe.
Step 1: Gather your ingredients. Sugar, salt, cinnamon, ginger, ground cloves, pumpkin, evaporated coconut milk, and agar agar.
Measure into a 5 quart pot.
1 1/2 cups sugar
2 tsp cinnamon
(my current fave is saigon)
1 tsp salt
1 tsp ginger
1/2 tsp ground cloves
2 cans pumpkin puree
2 cans evaporated coconut milk
4 tsp agar agar*
*Agar Agar is a plant based gelatin powder made 100% of red algae. This has been an absolute game-changer for me! Even though you boil to activate, it will thicken at room temperature (unlike other gelatins). I purchased mine through Amazon.
Everything is measured into the pot except for the milk.
Now that we have the milk, we are ready to go!
Before turning on heat, whisk everything together, removing all lumps.
Next, turn on heat and bring to a full boil while stirring constantly.
Reduce the heat to medium and simmer for 2-3 minutes. Keep stirring.
Pour into prepared (already cooked) pie shells or ramekins.
The pumpkin pie mixture will set up at room temperature, but I like to put in the fridge.
Pie cuts perfectly, just like a regular pumpkin pie.
Delicious!