Mothering Forum banner

1 - 4 of 4 Posts

·
Registered
Joined
·
194 Posts
Discussion Starter · #1 ·
I have been searching online for recipes but I'm feeling a bit overwhelmed, and am probably not using the right search terms... anyway, I would love to make one of those "impossible" pumpkin pies that the flour in the batter forms a thin crust, but that doesn't use white sugar or eggs. I'm working with an egg allergy but am confused by all the egg substitution possibilities and wanting to use natural sweeteners. I don't feel confident in taking another recipe and replacing the eggs and sugar with other things, I don't feel I have enough experience and (obviously?) I want to make this for Thanksgiving and would rather have a tested recipe than rely on my own awkward experimentation!! Also I plan to use fresh pumpkin. Thanks for any leads!
 

·
Registered
Joined
·
474 Posts
<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes2.gif" style="border:0px solid;" title="notes right-handed"><br><br>
Have you tried recipezaar? I think all you can do is experiment!<br><br>
not to redirect, but here is why I am interested in this:<br>
we have decided to make a three-layer dessert. the base is part of another recipe which calls for flour and brown sugar creamed into butter. then a layer of brownie batter and a layer of pumpkin.<br>
We will most likely end up doing this the easy way because my mom and I are collaborating and she gets very frustrated when she feels that I'm making things unnecessarily difficult. I could just do it ahead on Tuesday while she is at work! Seriously though I think it would cost at least two maybe three times as much for us to make, considering we already have white and brown sugar, brownie mix is just a couple of bucks and we are out of cocoa powder, etc.<br>
Maybe the one thing I could do is real pumpkin, she has already said she plans to use canned but I have a feeling the price might be about the same for a small pumpkin.
 

·
Registered
Joined
·
534 Posts
How about <a href="http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html" target="_blank">this</a>? I made this a few weeks ago for my DS who is dairy/egg sensitive, didn't use the egg replacer or guar gum, I used a flax and water combo to replace eggs (1 T of freshly ground flax + 3 T of water = 1 egg), I replaced a quantity equivalent to 2 eggs. I also used guar gum instead of xanthan gum. It turned out really pretty well. Didn't quite form a "crust" crust on the bottom, but there was a sort of defined bottom and edge, the texture was pretty good (and I fooled with the recipe, so maybe the original is better), tasted good and DS loved it. The buckwheat I used (Bob's Red Mill) did turn it a funny color, so if that's an issue, maybe a regular wheat flour would work? I haven't tried to make a pie that makes its own crust before.<br><br>
There is also some discussion in the comments on that page about substituting other sweeteners for the brown sugar, if you're looking to avoid sugar altogether. I used evaporated cane juice instead of the brown sugar.<br><br>
I hope that helps!<br><br>
Oh yeah, I used fresh pumpkin, but I always puree and strain it/maybe cook it down a bit, depending, to get rid of extra liquid, and I spiced it the way I like it with about 1 t of cinnamon, 1/2 t of ginger and 1/4 t of ground cloves.
 
1 - 4 of 4 Posts
Top