Sunday, November 13, 2011

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 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.....



1 15 oz can Santiam Pumpkin
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


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


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:

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