HAPPY HALLOWEEN! Gluten-free, dairy-free, egg-free, soy-free PUMPKIN PIE! (how???)

Flax seed goo.  That’s how.

<–Remember Bubble Child Flax seed milk?  Well, flax seed goo is when you don’t strain out the shells with a cheese cloth.  So, it’s actually easier than milk, and works like magic.

The problem I have found with dairy-free pumpkin pies is that they are typically made with tofu.  Lots of people not only have allergies to soy and soy products, but the hormone levels in eating too much soy and processing that goes into tofu is not exactly a walk in the park to put into your system.

<–Mr. “Lobotomy Pumpkin” agrees.

“Vegan” is a word that scares most Western World eaters, myself included.  I love meat.  And I know what real pumpkin pie tastes like.  However, vegan is really nice to avoid allergens like dairy and eggs.  Since this is a vegan pie, I took this pie to the streets to test it out to all walks of digestive life.  When I handed it to my culinary mentor, Chef Abigail Hitchcock, I prefaced it with, “Imagine you cannot eat dairy or gluten, and see how you like this pie.”  She took one bite, and said, “Dairy, gluten, whatever… this is delicious!”


Enjoy this spookily good (and good for you) pumpkin pie tomorrow with your little ghouls for Halloween.  Start soaking those flax seeds today, and you’ll be ready to bake up some magic later tonight or tomorrow.  :)

Flax Seed Goo Pumpkin Pie


1 1/2 cups sorghum flour

2 tsp. xantham gum

1 tsp. sugar

1/4 tsp. sea salt

1/8 tsp. ground cinnamon

4 tbs. non hydrogenated shortening, chopped into 1/2” pieces

3 tbs. flax seed goo**

2-4 tbs. cold water


2/3 cup sugar

1 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. ground cloves

1/8 tsp. nutmeg

1 1/4 cup pumpkin puree* (made fresh from real pumpkin recommended.  See below.)

1 1/4 cup flax seed goo**

Prep time: 15 minutes (not including flax seed and pumpkin puree prep.  See below for instructions.) + 4 hours for the flax seeds to soak and become “goo”**

Cook time: 50-65 minutes

Yields one pie of deliciousness.

  1. Prepare crust: in large bowl, mix flour, xantham gum, sugar, sea salt, and cinnamon with a fork until combined.  Using two knives in a criss-cross cutting motion, incorporate shortening until pea-size pebbles of dough form.  Repeat with 3 tbs. flax seed goo.  Knead with hands, and add 2 tbs. cold water (more by the tablespoon if you need) until the dough is supple, but not sticky.  Continue kneading until dough is consistent, and cohesive, then form into a ball.
  2. Roll ‘er out!  Line a flat surface with parchment paper (or plastic wrap), place dough ball in center, and top with another sheet of lining.  Using a rolling pin (or a wine bottle), and roll out to a little less than 1/4” thick, and about 14” in diameter.  (You want it to be enough to cover the base of your pie dish.)  Remove top sheet of paper, and flip onto greased and floured pie dish.  Break away extra dough from the edges, and use to patch any gaps.  Pinch around the edges of the dough, using your first three fingers, to make it pretty.  Store in the fridge until filling is ready.
  3. Pre-heat oven to 425 degrees Fahrenheit.
  4. Prepare filling: In a small bowl, combine sugar, cinnamon, salt, cloves, and nutmeg.  Set aside.  In large bowl, combine pumpkin puree and flax seed goo until well-blended.  Gradually stir in sugar and spices until completely incorporated.
  5. Remove pie shell from the fridge, pour in the filling, and pop in the oven for 15 minutes at 425 degrees.  Reduce heat to 350 degrees, and bake for another 40-50 minutes, or until the center starts to bubble.
  6. Remove from oven, cool to room temperature, and refrigerate until ready to serve***.

*Pumpkin Puree Recipe: To make pumpkin puree out of a fresh pumpkin, simply cut off the top of the pumpkin, slice in half, scoop out the seeds, and then cut into quarters.  Bake on an ungreased baking sheet, skin-side-down, at 350 degrees Fahrenheit for about 50-75 minutes, or until they are soft and the skin peels off easily.  Let cool to touch, then peel off skins.  In a blender, or using a handheld mixer, puree until completely smooth. 

**Flax Seed Goo: Can be made in advance.  Soak 1/2 cup flax seeds in 1 1/2 cups filtered water for 4 hours, or for up to 12 hours in the refrigerator.  Puree in either a blender or using a handheld mixer.  That’s it.

***If you’re hankering for some whipped topping, that is dairy and soy-free, check out the rice whip options at health food stores.  You can also use marshmallow cream.


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Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

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