I’m thankful for a lot of things this year. I’m thankful for my family, and my friends, and my kids’ great teachers. I’m thankful that my book did well, and that I’m excited by my job. But most of all, I’m thankful for the chance you readers give me to keep challenging my mind in new ways. Every time you give me a request, it’s a thrill. I love it, even when I hate it if it’s not going my way. I am so thankful that you give me opportunities to create foods that make you happy. So thank you, Karen, for your request for Sweet Potato Pie .
Karen asked for an allergy-friendly and coconut-free recipe. This pie can be made with rice milk or with coconut milk. If you can eat the coconut milk, then go for it. I made it both ways, and it’s yummy with either.
I have also provided you with many options for your crust. Pick your favorite. The challenge with this recipe? What wasn’t? Making a custard without eggs, a crust without gluten, a creamy flavor without dairy. Instead of walking you through the various steps involved in replacing and swapping out, however, I’m just going to say, “Enjoy, and Happy Thanksgiving!”
Allergy-Friendly Sweet Potato Pie (gluten-free, and vegan too!)
MAKES 1 9-INCH PIE
This modern spin on an old-fashioned southern favorite is the perfect end to your allergen-free Thanksgiving meal. It’s delicious, “creamy,” and lovely to look at. I use a spring-form pan for the prettiest presentation, but you can also use a traditional 9-inch pie dish.
- 1 ½ cups tightly packed Kinnikinnick Graham Style Crumbs*
- ¼ cup granulated sugar
- 6 Tablespoons melted Spectrum Organic Vegetable Shortening
Sweet Potato Pie Filling:
- 2 cups sweet potato puree
- 2 Tablespoons canola oil
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ cup rice milk
- ¼ cup cornstarch, or tapioca starch, or potato starch
- 1 ¾ cups rice milk, or coconut milk (1 13.5 oz. can)
- 1 (0.3-ounce) packet vegan gelatin (I use Natural Desserts)
- Grease a 9-inch spring-form pan, then line bottom with a circle of parchment paper.
- Combine Graham-style crumbs with sugar and melted shortening. Mix. Press into bottom of pan, using palm of hand to press down. Use fingers to coax up sides of pan about 1 ½ inches. Patch as necessary, ensuring there are no holes or cracks. Let chill in fridge 1 hour.
- Preheat oven to 350°F. Bake crust 15 minutes until golden. Remove from oven and let cool to room temperature.
- Meanwhile, prepare pie filling. Combine sweet potato puree, canola oil, brown sugar, granulated sugar, salt, vanilla extract, cinnamon, cloves, and ginger in a heavy saucepan, stirring well. Bring to a simmer over medium heat, and then decrease heat to medium-low, and cook, stirring, for 5 minutes.
- Whisk together the cornstarch and rice milk. Pour into the sweet potato mixture and cook, stirring, for about 2 minutes more. Whisk vigorously to smooth out any lumps. Remove from the heat and set aside.
- Whisk the coconut milk, being sure to incorporate any coconut cream that may have separated. Whisk the vegan gelatin into the coconut milk. Pour into a small saucepan. Bring to a full boil over medium-high heat, stirring often. Working quickly, pour the gelatin mixture into the sweet potato mixture, stirring well to combine thoroughly, then poor into room temperature pie shell. It may seem that it will overflow, but keep pouring—it will all fit. Transfer to fridge. Chill for at least 2 hours before serving. Remove outer rim of spring-form pan. Cut into wedges. Eat plain or with a little vegan whipped topping!
*If you can’t eat Kinnikinnick products, you may also use any of my gluten-free, allergy-friendly single piecrust recipes from The Allergen-Free Baker’s Handbook, pre-baking it as instructed in my book. Or you may use my Graham Cracker Recipe, and make it into crumbs. Or you may use any 9-inch gluten-free piecrust of choice, being sure to prebake it.
Allergy-Friendly Sweet Potato Pie
© 2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.
Cybele Pascal is the award-winning author of "The Allergen-Free Baker's Handbook" and the "Whole Foods Allergy Cookbook." She lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs, Izzie and Carly (who also has food allergies). Please visit her website at CybelePascal.com.