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.
