Scrumptious Pumpkin Pie

A few weeks ago my cousin Margret announced pumpkin pie baking day....I wondered...could a tasteful treat be made gluten/casein/soy free.....to my amazement a first time effort brought success.

First I went to the store to buy basic canned pumpkin and followed the recipe tweaking the crust and the dairy.....

Ingredients-TWEAKED

FILLING
1	15 oz can	Santiam Pumpkin
4		Eggs, lightly beaten
1.5	cups	splenda
2	6 oz containers	So Delicious Coconut yogurt
	12 oz	Almond or Rice milk
1	tsp.	salt
1	tsp.	cinnamon, ground
2	tsp.	pumpkin pie spice
1/2	tsp.	xanthan gum
CRUST
1 1/2	cups	all purpose GF flour
1/2	cups	almond meal flour
2/3 cup	plus  2 tbsp	Earth Balance Soy Free Buttery Spread
1	tsp	salt
4-5	tbsp	cold water
1/2	tsp	xanthan gum
ALL PURPOS FLOUR MIX
2	PARTS	Brown rice flour
1	PARTS	white rice flour
1	PARTS	oat flour
1	PARTS	tapioca flour

 For Crust

Blend flours, salt and xanthan gum with wisk.  With pastry blender mix in EB spread till well blended...slowly add water till a nice ball is formed....divide....roll on well floured wax paper and line pie pans traditionally.

1. Preheat oven to 425°F.
2. Combine pumpkin, sugar, salt xanthan gum and spices.
3. Blend in beaten egg, yogurt and milk.
4. Pour into unbaked pie shells.
5. Bake 15 minutes. Reduce temperature to 350°F and bake 45 minutes or until knife inserted in center comes out clean.  (cover crusts with foil to avoid burning)

Yield:2 9-inch pies

And my Mary Jo, who usually complains...Gluten free again...had two helpings

 

 

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 198.6

• Total Fat: 15.4 g
• Cholesterol: 46.2 mg
• Sodium: 268.4 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 3.2 g
• Protein: 3.5 g

for full nutrition go to:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1878289