Happy Thanksgiving friends! I am so excited to be sharing with you our healthy AND allergy-free pumpkin pie recipe! And not only that, but I am also going to share with you the delicious crust recipe that I have been working on too. Just in time for the holidays….
I LOVE the holiday season, and all the wonderful moments that come along with spending time with all our family, friends and loved ones. Even though we live far away from family and are unable to share all those moments this year, we can rest assured knowing… we will have good food! And, let’s be honest… that is the second best thing about the season, right? 😉
I do have a tendency to get all mushy during the holidays… but I won’t do that to ya! I will simply say that I am very thankful for this blog and the fulfillment it has brought me. I am glad to be able to share my recipes with you. So, here’s a big THANKS to all my followers who believe and support me.
Okay! Let’s get down to business. I used grass-fed gelatin (click aff link to see what brand I use and where I buy it) as the binder for this pie. Despite the emphasis I may put on how important it is to prepare your gelatin properly, this pie is EASY peasy to make. So, in order for this pie to hold together with out eggs, I had to use a good binder that would’t alter the wonderful taste of the pie. Working with gelatin can be tricky, so just make sure to follow the instructions very well…
Typically, gelatin needs to be mixed into a cold liquid (usually water), then heated down (not boiled) in order for it to properly bind a liquid. I went ahead and mixed it with the cold coconut milk that will already be used in the recipe. To do this, measure out the cup of milk needed for the recipe. Then use about 1/4 cup of that milk for the gelatin and set the rest aside. Stir the gelatin into the 1/4 cup of milk in a small-medium sized glass jar for three minutes. Then set that glass jar in a pot of water over low heat. The heat from the water will melt the milk down and dissolve the crystals. –It is important not to let the milk boil or the gelatin may lose some of its thickening abilities.– To check if the crystals are completely dissolved, dip a spoon in the milk and pull it back out. Check the back of the spoon for undissolved crystals. If it is done, there should not be any. Now it is time to add the gelatin/milk mixture to your pie filling. To do this, pour it over a mesh strainer and right into the prepared pie filling. Mix well.
Once you have mixed the gelatin mixture with the pie filling and pre-baked the crust, you will pour the filling into the crust and let it set. The pie will need to be refrigerated for about 4 hours to allow the gelatin to thicken the pie filling. After that, there is no more work! Your pie is done! -Give yourself a pat on the back- Remove your pie from the fridge when you are ready to serve, top with allergy-free whipped topping, and enjoy! If you want you can let it sit on the counter for a little bit before serving, but be careful not to forget about it!!
IMPORTANT: Because this pie is held together with gelatin and not egg, it can not be heated. Don’t let that deter you, though! This allergy-free pumpkin pie is just as delicious as store bought.
I hope you and your family have a wonderful Thanksgiving, filled with allergy-free and healthy food 🙂