Or, see the paragraph above for a 3rd option. Use Schar graham crackers (have soy) at the same amount, 8 ounces, and add 1 tsp of cinnamon and 3/4 tsp of ground ginger instead. Trust me–I live in Idaho, I get it! So, if you can’t find the MI-DEL gingersnap cookies that I used (not sponsored, just what I could find). Yet, I know it can be hard to find certain specialty ingredients. I love not having to roll things out, chill butter, blind bake, use pie weights and worry about all the fuss that is your traditional crust. Do you have options for the gluten free crust? If you need this pumpkin crumble pie to be top-8-free and soy free, you can use another type of cookie base, like an Enjoy Life sugar crisp cookies, and then add 1 tsp of cinnamon and 3/4 tsp of ginger and it will be quite close. The gluten free gingersnap cookies that I chose to use have soy in them. How can I make this pumpkin crumble pie soy free? Usually the pre-made blends include xanthan, and that’s fine. You’ll notice I don’t recommend almond flour, as my family members have nut food allergies, so none of my recipes include nut flours.
I’ve found ones with sorghum in them do well too. If you’d rather purchase a gluten free flour blend, I like to stick to ones that use: rice flour, potato starch and tapioca flour. Which is fine for this recipe as we don’t need the crumble to rise. You are welcome to use my homemade gluten free flour blend. What flour do you use for the vegan crumble layer? If you can’t use cornstarch, use arrowroot powder instead. What if I can’t use cornstarch for the pumpkin crumble?Ĭornstarch is used to help this eggless pumpkin pie filling set up. I simply add the water with the wet ingredients, and the flax seeds with the dry. There is plenty of moisture from the pumpkin and milk for them to absorb and I felt it set up a bit better omitting half the water. I found in order for the pie to set up, that the flax seeds didn’t need the regular ratio of water to ground flax seeds. Usually when making a vegan egg, you stir the egg substitute of ground flax seed + water. If you can do eggs, you can use three eggs and omit the flax seed. Then, omit the vegan butter and use regular butter at the same measurements. If you can do dairy, go ahead and omit the coconut milk and use either cream or a whole milk or heavy cream. I used canned coconut milk in the pie, and vegan butter in the crust and crumble topping. My son also has a dairy allergy and egg allergy, so all of my baking is vegan.
#Gluten free crumb crust cracker#
If you don’t like gingersnap cookies, you can always use a gluten-free graham cracker crust. Just make sure the oats are old fashioned rolled oats. If you don’t need it to be gluten free, feel free to use the same measurements of regular oats and regular gingersnap cookies. If you need it to be gluten free like we do–thanks to my son’s wheat allergy and my husband’s gluten intolerance– then be sure to use certified gluten free gingersnap cookies, and certified gluten free oats. Get ready for the best pumpkin pie you’ve ever had! How is this pumpkin crumble pie gluten free? We’ve gone from not having pumpkin pie at Thanksgiving (I know! So unamerican!) to probably having this the rest of my life. The oats, brown sugar and butter almost crystalize to make a delicious crunchy topping. I know I put whipped topping for the pictures to make it look pretty, but honestly, it doesn’t need it because the crumble finishes it off so well. That way it’s creamier instead of a dense, thick filling. But it had to be an eggless pumpkin pie due to our allergies.įinally, a topping! Pumpkin pie NEEDS a crumble topping for some textural contrast. I like a softer set, custardy, almost pudding like filling. Yes, sometimes I like regular pie crust, but why have a crust that tastes mostly like butter when you can use crumbled gingersnap cookies? I want the cinnamon and ginger flavors in each and every single layer for maximum flavor. So, I set out to fix everything I don’t love about it. It didn’t have enough texture and only having a firm puree filling reminded me of baby food. Bland crust, with a gelatinous pumpkin filling was just boring to me. The traditional pumpkin pie recipe that is. Why I love this vegan pumpkin crumble pie.įirst off–let’s get things straight. It’s also vegan! (Soy free option included.) This triple threat is allergy friendly and made without: wheat, gluten, dairy, egg, peanut or tree nuts. Perfect for any autumn day, or the star of Thanksgiving desserts–this treat will not disappoint.
Crust made from gingersnap cookies a soft, custardy pumpkin filling and a crisp crumble topping make three layers of fall heaven.
0 kommentar(er)
