it was a little tricky finding the right recipe to make pumpkin pie but with the plethora of recipes to be found online, i was able to mix and match one pumpkin pie recipe for the pie crust *see note 1 with a different pumpkin pie recipe for the filling *see note 2. i did make a few tweaks to both the crust and filling recipes to accommodate the food k has been introduced to so far.
- large plastic bag
- pie pan
- ⅝ cup gluten free flour
- pinch salt
- 3 Tbsp applesauce
- 2 to 3 Tbsp ice cold water or ice cold saved liquid
- ¾ cup pumpkin puree
- ½ cup organic applesauce
- ½ medium ripe organic banana
- ½ oz milk
- ½ tsp cinnamon
- add crust dry ingredients then add applesauce.
- add cold liquid a little at a time and as needed, mixing lightly to create a loose dough.
- put dough into a plastic bag and flatten to a 1/2 inch thick pie pan shape.
- seal and refrigerate for at least 30 minutes.
- when ready to bake, leave out to warm a little. then remove dough from the plastic bag and gently lay it on the pie pan. form crust into the pan, with some crust coming up along the sides.
- bake for 45 minutes or until crust is light golden brown.
- allow to cool then refrigerate.
- put filling ingredients into a mixing bowl and stir until smooth. depending on the texture you like, there may be some lumps of apple or banana.
- refrigerate for a few hours.
- at least an hour before serving, take out pie crust and pour filling in.
- leave pie in refrigerator until ready to serve.
for the crust, i added extra applesauce instead of oil. also i substituted the ice cold water for saved cooking water from steaming apples, giving it a little extra apple flavor. as for the filling, since k didn’t have dates yet i substituted it with applesauce. i also paired down the ingredients to just the 3 fruits, milk and cinnamon spice.
the crust was tasty but because i baked it separately from the filling (since i used a non-cooking filling), it became hard, cookie-like. it was tasty but a little too crunchy. next time i try it i will bake the crust for half the time (+/-20 minutes) and then put the filling in and then finish the baking for the remainder (+/-20 minutes).
as for the filling, the original recipe had a strong pumpkin flavor, which is not as apparent when you have pumpkin pie with all of the cream and sugar that is added to it. to give a little more natural sweetness, i balanced the fruits a little more to a more equal portion of apple, banana and pumpkin. i liked the flavor a lot more!
part of Thanksgiving Meal 2014 une
1. original crust recipe from The Minimalist Baker: Vegan Gluten Free Pumpkin Pie
2. original filing recipe from Popsugar: Pumpkin Pie Gets a Healthy Makeover With This Nut and Coconut Crust