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Looking for a dairy, coconut, soy, corn free pumpkin pie filling recipe *simple*

post #1 of 15
Thread Starter 

Mother in law wants to make us a pie we can eat for Thanksgiving. Dd loves pumpkin pie and has requested it and heck I would like some too :)

I only need the filling part since I can get a gf frozen pie crust locally. We will be using canned pumpkin. 

 

Thanks for any ideas!

 

post #2 of 15
i wanna say the only dairy in pumpkin pie filling is the evaporated milk right? i used a can of evaporated goats milk to make a pumpkin pie my dairy allergic son could eat. however, i dont remember the whole recipe, so i dont know if the regular recipe (i use the one on the back of the can of pumpkin, lol, and add a whole lot more spices smile.gif ) has any of the other things you need to avoid. i dont think so, but they might be hidden somewhere
post #3 of 15

Here's a pumpkin custard recipe. I haven't tried it. I wonder how it would be in a crust. (You should check out her crust. Totally amazing. Not sure if online or in book.) http://www.elanaspantry.com/pumpkin-custard/

post #4 of 15
Thread Starter 
Quote:
Originally Posted by SundayCrepes View Post

Here's a pumpkin custard recipe. I haven't tried it. I wonder how it would be in a crust. (You should check out her crust. Totally amazing. Not sure if online or in book.) http://www.elanaspantry.com/pumpkin-custard/


I did come across that one in my search and it looks good but I don't think we should try cashews at this point. I've made a few things from her cookbook and they are amazing. Yum!

 

post #5 of 15

Can you use eggs?  If so, it should be fairly simple to come up with something.  Maybe almond milk as the "dairy" component?

post #6 of 15

you could just sub in Hemp milk

post #7 of 15
Quote:
Originally Posted by northerngirl View Post


I did come across that one in my search and it looks good but I don't think we should try cashews at this point. I've made a few things from her cookbook and they are amazing. Yum!

 



In some recipes I've substituted sunflower seeds and, yes, pumpkin seeds for cashews. Maybe that would work for you.

post #8 of 15
There's one on the gluten free goddess blog that I make. Im not able to link it for you right now, sorry.
post #9 of 15

We make a pumpkin pie that can be made without any milk at all, just skip the milk.  (For obvious reasons, it works better with homemade pumpkin puree than the packed canned pumpkin.)  It tastes a little different not having the milk in, and I tend to cut the ginger in half, and watch the cinnamon.  Adding extra liquid mutes the spice flavors.  Actually, we bake this in a chocolate cookie crumb crust.  We make our own oat chocolate cookies since my daughter is wheat-free.  Really, really yummy, but not traditional.

post #10 of 15

This is the one I'll be making this year...looks awesome to me, and really simple!!

 

http://kblog.lunchboxbunch.com/2011/10/four-ingredient-vegan-pumpkin-pie.html

post #11 of 15
Thread Starter 
Quote:
Originally Posted by ahimsamom View Post

This is the one I'll be making this year...looks awesome to me, and really simple!!

 

http://kblog.lunchboxbunch.com/2011/10/four-ingredient-vegan-pumpkin-pie.html



That looks delicious. Wish we could do the cashews.....

 

Going to check out GF Goddess one. 

post #12 of 15

Why not just use a standard pie recipe, and sub a dairy-free milk such as almond or hemp?  I think that the only dairy in my recipe is from the evaporated milk (I never use that, I use cream).  I've made it dairy-free in the past by using an alternate milk.  Worked just fine.  I may have used an extra egg, to help with thickness and set.  

 

 

post #13 of 15

 

Quote:
Originally Posted by gardenmommy View Post

Why not just use a standard pie recipe, and sub a dairy-free milk such as almond or hemp?  I think that the only dairy in my recipe is from the evaporated milk (I never use that, I use cream).  I've made it dairy-free in the past by using an alternate milk.  Worked just fine.  I may have used an extra egg, to help with thickness and set.  


I second this suggestion. We're a dairy free household and egg sensitive (husband can have egg replacer but not actual eggs) so we use a standard recipe, and instead of milk I just put in soy milk (you could easily use rice or almond milk instead) and egg replacer instead of the eggs. It always comes out great in flavor and texture. 

 

post #14 of 15
Thread Starter 
Quote:
Originally Posted by gardenmommy View Post

Why not just use a standard pie recipe, and sub a dairy-free milk such as almond or hemp?  I think that the only dairy in my recipe is from the evaporated milk (I never use that, I use cream).  I've made it dairy-free in the past by using an alternate milk.  Worked just fine.  I may have used an extra egg, to help with thickness and set.  

 

 



 



Quote:
Originally Posted by kitchensqueen View Post

 


I second this suggestion. We're a dairy free household and egg sensitive (husband can have egg replacer but not actual eggs) so we use a standard recipe, and instead of milk I just put in soy milk (you could easily use rice or almond milk instead) and egg replacer instead of the eggs. It always comes out great in flavor and texture. 

 


Will try this thanks!

 

post #15 of 15
I third the just sub some alternative milk for dairy. My family loves pie this way. I am egg free and dairy free so I use a tablespoon of tapioca starch for egg and basically follow the same recipe with a few modifications. I am also grain free so I make a almond four crust and a rice crust for the rest of the family. GF crust always comes out better than wheat flour crust.
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