Allergen-free Maple Pumpkin Pie Filling | Food
Food
INDY Week's food blog

Archives | RSS

Wednesday, November 9, 2011

Allergen-free Maple Pumpkin Pie Filling

Posted by 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

Tags: , , , , , , , , , , , , ,

Pin It

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • 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 Food



Twitter Activity

Comments

Serious question - is this paid copy by redbull? or did your writer just publish their PR copy?

by durhamconcern on Not Just for Club Kids: Red Bull’s New Sodas Make for Surprisingly Good Cocktail Mixers (Food)

Thank you for the article info about recipes when Cuba is in the western hemisphere to develop an authentic multicultural …

by Jinnan on Owners of Old Havana Are Back with COPA, America's First Farm-to-Table Cuban Restaurant (Food)

Most Read

Most Recent Comments

Serious question - is this paid copy by redbull? or did your writer just publish their PR copy?

by durhamconcern on Not Just for Club Kids: Red Bull’s New Sodas Make for Surprisingly Good Cocktail Mixers (Food)

Thank you for the article info about recipes when Cuba is in the western hemisphere to develop an authentic multicultural …

by Jinnan on Owners of Old Havana Are Back with COPA, America's First Farm-to-Table Cuban Restaurant (Food)

Why doesnt this article say where this restaurant is located?

by Michael J. Bruno on Owners of Old Havana Are Back with COPA, America's First Farm-to-Table Cuban Restaurant (Food)

Thanks to The Durham Originals for creating the gorgeous poster and t-shirt for the 2018 Bull City Vegan Challenge!

by bullcityvegan on Ten Meat-Centric Durham Restaurants Will Participate in the Bull City Vegan Challenge in April (Food)

No matter what anyone wants to think, you can't grow a business. You can grow a carrot. You can grow …

by Ron Asher on Scratch Announces It Will Close Its Original Downtown Location End of February (Food)

© 2018 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation