Allergen-free Maple Pumpkin Pie Filling | Food | Indy Week

Allergen-free Maple Pumpkin Pie Filling

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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

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