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.....
|1||15 oz can||Santiam Pumpkin|
|4||Eggs, lightly beaten|
|2||6 oz containers||So Delicious Coconut yogurt|
|12 oz||Almond or Rice milk|
|2||tsp.||pumpkin pie spice|
|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|
|ALL PURPOS FLOUR MIX|
|2||PARTS||Brown rice flour|
|1||PARTS||white rice flour|
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.
- Preheat oven to 425°F.
- Combine pumpkin, sugar, salt xanthan gum and spices.
- Blend in beaten egg, yogurt and milk.
- Pour into unbaked pie shells.
- 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)