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So this is how I’ve been keeping busy over the past week or so… it took 3 tries, but here I present:

Gluten-free, vegan, low-sugar (but still yummy!) Pumpkin Pie

3.5 Tbsp tapioca flour (or cassava, from Asian or Caribbean grocery)**

• 400g EcoMil vanilla almond dessert (recipe originally called for amazake; soya dessert could also work but haven’t tried it)
• 125g fructose
• 1 tsp nutmeg
• 4 tsp. cinnamon or to taste
• 2 tsp. mixed spice or to taste
• 100g firm silken tofu (Clearspring UHT is good)
• 425g cooked and pureed pumpkin – Libby’s gives best results, use whole can (organic pumpkin wasn’t as good)
• 9” or 10” gluten-free pie crust – I used ready-made pastry (Genius) but it does have some whey in it; read ingredients carefully

Note: This is not a quick recipe! It’s faster with a food processor or blender to puree the mixture, but allow at least an hour to get the filling ready.

Cook the tapioca flour in the vanilla dessert until the mixture has thickened enough to stand a spoon in it. (more…)