A lot of stuffing, a little green bean casserole and small slivers of both pumpkin pie and pecan pie. To me, those foods used to equal a delicious Thanksgiving. But this year? It’s goodbye, pecan pie.
Since we found out my toddler has a tree nut allergy in February, this Thanksgiving means experimenting… re-creating some favorite recipes without nuts (pecan-free pumpkin seed stuffing, anyone?) and having fun creating some new Thanksgiving sides. You can find me, on Thursday, doing both.
When I saw this month’s Recipe ReDux theme, I knew I had to find a pie that offered a taste of that gooey, sticky, caramel-y pecan pie filling without the nuts.
November 2014 Recipe ReDux: A Food Memory For Which You Are Thankful — In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
Then, I came across a recipe for Sticky-Toffee Pecan-Pumpkin Pie from Food Network Magazine. What if I made a pumpkin pie with a toffee topping sans pecans?
I used an allergen-friendly whole wheat pie crust I had in the freezer, and subbed in roasted pumpkin seeds for pecans and non-dairy margarine and coconut milk for dairy products. The final product? Delicious! The pumpkin pie filling was creamy, and the toffee layer was gooey, sticky and Thanksgiving caramel-y good.
- 1 (9-in.) allergen-friendly whole wheat pie crust (I used frozen Wholly Wholesome frozen pie crust)
- 3/4 cup raw pumpkin seeds, chopped, lightly toasted, divided
- 1/2 cup prunes
- 1/4 cup coconut milk
- 1/2 tsp. granulated sugar
- 1 Tbsp. vanilla extract, divided
- 3 Tbsp. non-dairy margarine
- 1 (15 oz.) can pumpkin puree
- 3/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 4 tsp. whole wheat flour
- 1/2 Tbsp. pumpkin pie spice
- 3/4 tsp. cinnamon
- 2 large eggs
- 4 Tbsp. non-dairy margarine
- 1/4 packed light brown sugar
- 2 Tbsp. pure maple syrup
- 2 Tbsp. of coconut cream mixture (from filling)
- Dash of salt
- Preheat oven to 350 F degrees.
- Spread 1/2 cup lightly toasted pumpkin seeds evenly on bottom of pie crust. Pour enough boiling water over prunes to cover; soak for 5 minutes.
- In standing mixer or food processor, whip coconut milk, granulated sugar and 1/2 tsp. vanilla extract until coconut milk is creamy and thicker, about 5 minutes. Set aside.
- In blender or food processor, combine soaked prunes, margarine, pumpkin puree, maple syrup, brown sugar, remaining vanilla extract, flour, pumpkin spice and cinnamon. Blend until smooth. Reserve 2 Tbsp. of coconut cream mixture and set aside; add remaining coconut cream mixture to blender or processor. Add eggs and pulse until combined. Pour mixture into pie crust. Bake until filling is set, about 1 hour. Transfer to cooling rack and cool completely.
- While pie is cooling, make toffee topping. Combine margarine, brown sugar, maple syrup, reserved 2 Tbsp. coconut cream mixture and salt in in saucepan. Bring to boil; reduce heat to medium low and simmer until thick and dark in color, about 10-12 minutes. Remove from heat and let cool about 5 minutes.
- Pour toffee topping onto cooled pie and sprinkle with remaining pumpkin seeds. Let sit about 1 hour. Serves 8-10 people.
PLEASE SHARE: Do you have a favorite nut-free holiday pie? If so, please share! I’d love to hear from you.
Don’t forget to check out delicious recipes from fellow Recipe ReDux’ers below. Wishing you a happy and safe Thanksgiving!