So here’s a question/challenge for you. My daughter wants pumpkin pie for Thanksgiving. My problem is she can not eat eggs and gluten. Any ideas? I’m thinking an hard almond crust with some kind of pumpkin filling, but having a hard time coming up with a custard-like filling and zero eggs. Any suggestions?
Yes definitely almond crust – if you want it to be prominent something like this tart case would be my go-to using coconut oil instead of butter.
Then for the filling I’d go with cooked pumpkin puree and coconut cream. ooh OR I’d use raw cashews (soak first in boiling water to soften) and then process with the cooked pumpkin – if you want it thicker add more cashews or more water if too thick. And sweeten to taste with maple syrup (or stevia). Yum!
Cannot wait to dig into these recipes Jules!!!! Thank you!!!!
XO
Fabulous Melissa!
Hi Jules,
So here’s a question/challenge for you. My daughter wants pumpkin pie for Thanksgiving. My problem is she can not eat eggs and gluten. Any ideas? I’m thinking an hard almond crust with some kind of pumpkin filling, but having a hard time coming up with a custard-like filling and zero eggs. Any suggestions?
You know I love a challenge Sandy 🙂
Yes definitely almond crust – if you want it to be prominent something like this tart case would be my go-to using coconut oil instead of butter.
Then for the filling I’d go with cooked pumpkin puree and coconut cream. ooh OR I’d use raw cashews (soak first in boiling water to soften) and then process with the cooked pumpkin – if you want it thicker add more cashews or more water if too thick. And sweeten to taste with maple syrup (or stevia). Yum!
Awesome Jules. I would not have thought of the cashew puree. This should work and I’ll let you know how it goes. Thanks a bunch. Sandy
ooh let me know how it goes Sandy!
And just shout if you need help with anything else 🙂