Hi, I am going to try this pie tonight. Should I get a pie crust that needs to be cooked, like Pillsbury, or one that is ready to use, like Keebler?

I think I would probably try tapioca starch over potato starch.  I think that will give you a closer texture to the cornstarch.

I have a corn allergy.  Do you think potato starch would work in place of the cornstarch?  

Welcome Sharon!!  Glad you enjoyed the recipe.  We enjoy it every year.    Be sure and watch the KFA blog for more yummy and safe recipes.

Ellen -- Glad it turned out great.  

Hey!  That's the pie I made yesterday!  Except that I used canned coconut milk, modified corn starch, and added cinnamon.

Cybelle Pascal's rice milk version of the recipe includes a packet of gelatin as well, I guess it helps thicken.

Thanks to whoever created this recipe!!  We loved it!  Substituted with rice milk, used flour instead of cornstarch, and used a sugar substitute.  Delicious!

 Welcome Robyn & Heddi!  We are glad you found us.  Be sure and check out the other KFA blog posts.  We have some awesome recipes.

The Food & Cooking forum is also a popular place this time of year -- http://community.kidswithfooda...rum/food_and_cooking

Excellent recipe! My husband made it last night--a test pie before the real thing on Thanksgiving. Everybody loved it. Thanks for sharing the recipe. -Heddi, Blog: Dairy-Free Switzerland

This is a great recipe! We have a corn and a dairy allergy in our household and my kids and I are making a pumpkin pie from scratch for Thanksgiving...   I have a blog entry that describes how to prepare pumpkin from scratch (as in using those little pumpkins the kids picked out around Halloween time).   It also tells how to make your own dairy-free, corn-free graham cracker crust, and what to do with the seeds from the pumpkin! :-)

http://anunexpectedlynourishin...ves-way-to-fall.html

Just an FYI that I tried that Pecan Tassie recipe as a bigger pie and it was messy disaster!  That filling doesn't have the structure you need for a bigger pie.  It is mainly sugar and made a caramel fountain all over my oven!  It might work OK in mini pies that bake for shorter time, but not so much in a full size pie.

For egg free pecan pie I prefer to make individual little pies called Pecan Tassies. We have a recipe in the Safe Eats Recipe collection that is available for Family Members (cost is $25 or sponsored memberships available). Family Members can find the recipe here: Pecan Tassies

The other difference between pumpkin and pecan pies is the body or structure of the filling. This is why I like to do smaller individual pecan pies. A pecan pie is a sugar custard and does not have the pumpkin puree to help with stability. I don't think only using a starch to set up a pecan pie will work. If you can do soy, Post Punk Kitchen (very reputable vegan cooking blog) has a Maple Pecan Pie that uses tofu. 

I have not seen tapioca starch used as an egg replacer for pecan pie.  Have you tried looking for a vegan version?

Is the same true for a pecan pie (if allowed)?  tapioca starch for the 3 eggs?

thanks,

cm

Tapioca Starch, Arrowroot Powder

Is there any substitute for cornstarch? My son is also allergic to corn....how would the recipe turn out without it?