Wednesday, November 9, 2011
Recipes Allergen-free Maple Pumpkin Pie Filling
Posted by Joyce Clark Hicks on Wed, Nov 9, 2011 at 1:22 PM
1 can (15 oz.) pure pumpkin
1/2 cup pure maple syrup
1 can (14 fl. oz.) full-fat Thai Kitchen® coconut milk
2 Tbs. tapioca flour
3 tsp. pumpkin pie spice (see notes)
1/2 tsp. salt
1 Tbs. pure vanilla extract
3/4 cup water
2 tsp. agar-agar powder (not bar or flake, see notes)
In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.
Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.
Pour the hot pie filling into a prebaked pie shell (see recipe). Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.
Notes: Thai Kitchen® coconut milk may be found in the Asian section of most major grocery chains. Agar-agar is a plant-based gelatin derived from seaweed. Agar-agar powder may be found at Asian markets, many natural grocers and on Amazon. Be sure to buy agar-agar powder, not bars or flakes. Alternatively, in place of the pumpkin pie spice, you may use 2-1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/8 tsp. ground cloves.
Recipe courtesy of Williams-Sonoma
- To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
- To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
- To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
- Proper web addresses will automatically become links.
Latest in Big Bite
-
Chapel Hill paves the way for more food trucks
Chapel Hill's Town Council voted Monday to cut fees and loosen some rules for food trucks, in hopes of luring more of them to town.
- May 14, 2013
-
INDY's Jill Warren Lucas to participate in NYT Recipe Lab
Lucas is the only home cook in the South invited to join Julia Moskin for an online chat this Wednesday.
- May 13, 2013
-
Bar Lusconi opens in downtown Durham
Keeping drinking: New bar opens in downtown Durham
- Apr 25, 2013
- More »
More by Joyce Clark Hicks
-
Shortcuts to allergen-friendly summer treats
It's stretches like these that make me hungry for shortcuts in the kitchen: Taco Tuesdays, fresh berries and melons, sorbets and popsicles, soda cake, fruit kabobs.
- Jul 4, 2012
- More »
