This is my third Thanksgiving since I have been gluten-free, dairy-free and egg-free. The first year, I didn’t have any pie or dessert. It was so sad, and I swore I wouldn’t be deprived again!
Last year I played around with getting the pumpkin right. Making a pumpkin pie that is firm without eggs, took a bit of experimenting. This year, I was inspired by a bag of ripe pears that I had on my counter, so I decided to make a topping. The juicy pears add an extra natural sweetness to balance a tartness from the cranberries; both blend well with the spices and traditional pumpkin flavors.
DON’T FORGET TO PIN IT
Pumpkin Pie with Pears and Cranberries
This Pumpkin Pie has a pear and cranberry topping. The juicy pears add an extra natural sweetness to balance the tartness from the cranberries.
Tips: If you do not have a Wholly Gluten Free Pie Crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.
Credit: My Real Dish
Ingredients
Pie Filling
- 4 cups puréed pumpkin (or 1 can of pumpkin purée)
- 1 can coconut milk
- 1/4 cup non-dairy milk
- 1 1/4 cup coconut sugar
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon allspice
- 1 1/2 teaspoon pumpkin spice
- 1/4 teaspoon real salt
- 1/4 cup cornstarch
For pear and cranberry topping
- 8 small pears peeled and sliced
- 1 cup cranberries
- 1/2 cup maple syrup
Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)
Directions
- Take pie crusts out of the freezer.
- Heat oven to 375
- Add pumpkin, coconut milk, non-dairy milk, maple syrup, coconut sugar, cinnamon, allspice, and clove into the mixer. Blend until smooth.
- Add real salt and cornstarch to the pie and mix with mixer until fully combined
- Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
- Prepare the topping. Peel and slice pears.
- Heat a frying pan over medium heat. Lightly spray the pan with olive oil or coconut oil. I used a non-stick Zyliss frying pan with olive oil.
- Sauté until slightly tender and place on top of the cooked pie.
- Sprinkle with cinnamon.
- Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cold, let the pie cool in the refrigerator for at least 2 hours. I found that it was a perfect firmness and texture after it remained in the refrigerator overnight.
Great recipe ! Love the addition of pears & cranberries for their texture, taste & flavour !
thank you!
This pie looks and sounds really yummy!
YES! I love pears but I don’t think I’ve ever had them in a pie or a crumble for that matter – something I’ve wanted to try for ages! This is going on my list of your pies to try. I have a can of coconut milk in my fridge at home waiting for me to make your chocolate pie!
Ooo yum! I’ve never had anything like this before, it looks delicious!
Laura || http://www.thelifeoflaura.com.au
Looks like a great pie. Great option for vegans too.
Oh gosh this looks good! Great job
This is such an interesting take on Pumpkin Pie, so clever! It looks so colorful too, and its gluten free, what more could you ask for?!
Great recipe Susan! I love the ability you have to play with different ingredients and creat such amazing recipes! Merry Christmas to you 🎄♥️
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