Pumpkin Pie Recipes!!!
I hope you’re all having a great week. In case you still need an allergy friendly pumpkin pie recipe, here you go! There are a few options here, so hopefully something here will meet your needs. If not, please don’t hesitate to contact us (social [at] freeandfriendlyfoods.com) and let me know how I can help you have a rocking good pie.
First, Paleo Pumpkin Pie
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Yeast Free, Corn Free, Refined Sugar Free, Peanut Free, Refined/Cane Sugar Free, Paleo, GAPs, Vegan
Crust
1 cup Raw Organic Sprouted Almonds
6 large Organic Medjool Dates
1/4 cup Water (2 – 4 ounces)
(makes aprox. 10, 4 ounce cup, using a 1.5T medium cookie dough scooper)
Mix together in food processor, then portion out into containers.
Pumpkin Pie Filling:
1 15-ounce can Organic Pumpkin
10 large Organic Medjool Dates
1 2/3 cup Organic Cashews
1/2 tsp Sea Salt
2 tsp Organic Ground Vanilla
5 dashes Organic Ground Nutmeg
1 3/4 tsp Organic Ground Cinnamon
Mix together in Vitamix or blender, then portion on top of your crust portions. This is delicious warm and cold, and freezes well. When you mix it in a Vitamix, it can heat up and become extra yummy. Portion using a 3 TBSP (large) cookie dough scooper.
Next, Another Paleo Pie, but this one is AIP, and nut free (tigernut is a tuber)
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Nut Free, Egg Free, Soy Free, Peanut Free, Yeast Free, Corn Free, Refined/Cane Sugar Free, Paleo, AIP, Vegan
Pumpkin Pie Filling:
1 cup Water + 3 TBSP Agar Flakes (Sea Vegetable), boil and simmer — reduces to 3/4 cup when done.
1-15 ounce Can Organic Pumpkin
5 ounces Organic Medjool Dates (measure after pits are removed)
3/4 tsp Raw Organic Ground Vanilla
3/4 tsp Organic Ground Cinnamon
1/2 tsp Sea Salt
1.5 TBSP Organic Maple Butter
2 ounces Agar Water (from above)
Mix together in Vitamix or blender.
Crust:
5 ounces Organic Tugernuts
8 large Organic Medjool Dates
Water as necessary
Combine in a food processor or Vitamix. You may need to crush the tigernuts by hand first (we used a metal meat tenderizer).
Finally, Here’s another crust that you may find helpful. It’s versatile, so substitute in what you need for your particular situation.
Ingredients:
1 cup Otto’s Cassava Flour
1/4 cup Organic Tigernut Flour
2 tsp Baking Powder
1/4 tsp Xanthan Gum (Authentic Foods, corn free, cabbage derived)
1/2 tsp Celtic Sea Salt
4 tsp Organic Maple Butter
3 ounces Organic Raw Chia Seed Oil (or coconut oil, or tigernut oil)
4 ounces Water
Combine ingredients and bake for 10 minutes at 350.
Some Notes: Although you can place both pie fillings in the freezer to set, it’s not necessary. In fact, on the AIP version, I felt that after the thaw, it wasn’t as tasty. I thought we would need to freeze it for setting, but the refrigerated version did just fine, and it was gone in break-neck speeds. Enjoy!!!
Have a Happy, Safe, Allergy Free Thanksgiving.
