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Pumpkin Pie – Low Protein

Vegan, Low Protein (PKU), Gluten Free and Dairy Free

Total Protein Count: 4 g Protein (without topping)
8 Serves = 0.5 g Protein per serve

pku final 3

I am so happy that I can adapt one of my favourite recipes for Charlotte, and she loves it! It has less pumpkin than my other recipe, but it’s still pumpkin so check the quantity against your allowance if you are cooking for a PKU diet. Also if you add the whipped coconut cream, make sure you measure and count it that too.

Because there is less pumpkin, it’s more like a tart than a pie really. It also means it’s not as heavy which is great news when you have a Halloween as hot as ours was this year. It was 35C today!

I hope you enjoy it as much as we do.

Basic PKU Pie Crust
Use 1 x 20 cm pie tin (7 1/2 inch)

1 cup (250 g) PKU flour – Loprofin or equal
1/4 cup (45 g) tapioca flour
1/2 tsp ground cinnamon
1/2 cup (100 g) margarine, melted and slightly cooled.
2Tbsp (30 ml) water

Filling
120 g roasted pumpkin with cinnamon (3 g Protein)
2 Tbsp rice malt syrup or 3 fresh pitted dates
1 tsp egg replacement – Loprofin or equal
1/2 cup (125 ml) organic coconut cream (1 g Protein)
1 tsp ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Suggested Topping
1/2 cup (125ml ) coconut whipping cream (1 g Protein)

Procedure:
Preheat the oven to 180 C / 350 F. Prepare the pie crust, then set aside to prepare the filling.
Combine the PKU, tapioca flours, and cinnamon in a medium bowl and mix well. Blend in the melted margarine. Add the water and use your hands to form a soft dough. Add more water if necessary. Press evenly into a lightly greased (or papered) pie tin.
Bake the shell empty on the centre oven rack for 10 minutes. Allow to cool completely before adding a filling.

Remove the skin from the baked pumpkin and blend until smooth. Whisk the pumpkin, egg replacement, cream and syrup in a medium bowl. Add the spices and vanilla to combine. Pour into the pie crust. Bake for 40-45 minutes. The centre should be firm but soft. Let the pie cool completely before serving.

Notes:
– Rice malt syrup was used as a no-fructose sweetener option. You can use alternative natural sweeteners such as organic honey or maple syrup or 3 fresh pitted dates.

pku pie

 

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