Allergy Free Butternut (Pumpkin) Pie

Thanksgiving without pumpkin pie is almost like Thanksgiving without turkey.  It is a deep rooted tradition and has been the mainstay of the Thanksgiving feast, along with the bread stuffing, that has not been touched by my weird science experiments.

Oh, I tried.  I tried replacing the eggs a few years ago.  I tried filling a crust with a pumpkin custard too.  The family was so sick of pumpkin concoctions by the time Thanksgiving rolled around I wasn't sure they would be able to look at the pumpkin pie without turning on their heels and running.

This year, they will be running in the Turkey Trot before dinner.  And the pumpkin pie on the table will be gluten free.  And egg free.  And dairy free.  And....this is the best part...nobody will know!

I was so excited when this finally hit me on the head.  To be honest, it almost had to literally hit me on the head.  I had played with the idea of tapioca in the pie filling before, but even the granulated tapioca changes the texture.  And with pumpkin pie, texture is a concern.  But...what about tapioca flour?  Still, too much liquid was the problem before- that's what the eggs are for, to firm up all that liquid.  Well, I found a treasure on a recent trip to Wegman's.  Are you ready for this?

                   Sweetened condensed coconut milk  -  in a can  -  on the shelf  -                                                       like, you just pop the top off and it is already sweetened AND condensed!!

So, I googled it.  And I checked Amazon.  You CAN get this through Amazon right now.  (If you are still unable to get this magic in a can you can make my sweetened condensed coconut milk ahead of time.)

OK, now we have sweetened condensed coconut milk.  We have tapioca flour to thicken-but not too much (again we don't want a weird consistency).  And we have the can of almost expired pumpkin that fell out of the pantry-and almost hit me in the head.  Time to try the pie!

Allergy Free Butternut (Pumpkin) Pie

one crust of gluten free pie crust 

(you can half this recipe or use the other half for another pie)

2 cups Roasted Butternut squash

(Puréed or just mixed with hand mixer)

OR

1-15 oz. can of pumpkin puree 

1-can sweetened condensed coconut milk

(or my sweetened condensed coconut milk here)

2 TBSP tapioca flour
 (not granules or pearls)

1/2 tsp. cinnamon

1/2 tsp. allspice

(or spice to your preference)

Preheat oven to 350 degrees

Prepare pie crust and place in pie plate.

Blend together butternut (pumpkin) puree, sweetened condensed coconut milk, tapioca flour, and spices.

Pour into pie shell
Bake 50-60 minutes or until knife inserted in center comes out clean