There is something ubiquitous about Pumpkin Pie and my birthday*. It’s what I have requested as a birthday cake for many years since my special day lands rather closely to Thanksgiving. I have no issues with it either because it’s my favorite pie flavor ever and I guess any excuse to have it a week before T-Day seems rather legit to me. Well, any excuse to eat sweets seems legit to me, really.
*My birthday is on the 15th. Feel free to send gifts and/or flowers.
As I have stated in my grain-free pie crust post, I am still very new at grain and sugar-free baking. I have spent several years building up my knowledge on how to bake without gluten, eggs, and dairy and about a month ago my body said to me, “Yeah I’m bored with this, it’s time to change things up again.”* All that to say I am a work in progress. Please be patient with me as I finely tune this new “gift.” But I rather enjoyed these egg free pumpkin pies, if I do say so myself. For what I am able to work with, these did just the trick.
*Thanks body. Thanks for nothing.
This recipe calls for agar flakes which might be a new ingredient to you. You can buy it online (here is the one I use), Whole Foods also sells it, or if you cannot find it anywhere you can try omitting it and using 2 Tbsp. coconut flour + 1 tsp. arrowroot powder. That just might do the trick but please note that I haven’t tried it yet, I am just surmising it would. If you go the coconut flour route, just throw everything for the filling into the blender and that is it. No need to heat anything up .Print
- 1 (14 oz) can of pumpkin puree (or 1 1/2 cup fresh puree)
- 1/2 c. nondairy milk
- 5 Tbsp. raw honey (or for vegan option, use maple syrup)
- 3 tsp. agar flakes (not powder, use approx.1 tsp if using the powder)
- 1 Tbsp. coconut oil
- 1 tsp. cinnamon
- pinch of nutmeg and cloves
- Recipe for Grain-Free Pie Crust Recipe for Grain-Free Pie Crust, unbaked
- Preheat your oven to 350 degrees. Grease a muffin tin (or use a regular pie pan).
- Follow the directions for the pie crust and line 10 spots in the muffin tin with the crust.
- Bring the nondairy milk and agar flakes to a boil in a small sauce pan. Turn it to a simmer for 3-5 minutes. Whisk in the remainder of all the ingredients for the filling together until smooth. Pour into the muffin tin.
- Bake for 10-15 minutes or until the edges are lightly browned. Keep an eye on the crust. It has the tendency to brown quickly.
- Allow to cool on the wire rack and then chill in the fridge until it fully sets and you are ready to serve.
- Top with coconut whipped cream and a sprinkle of cinnamon.
- Serving Size: 1 pie filling
- Calories: 60g
- Sugar: 10g
- Sodium: 3mg
- Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0.6g
Happy pie making friends!