November 20, 2012

Gluten Free Pumpkin Pie

1 15oz can Libby's 100% Pumpkin
1 cup Gluten free Rice milk, Almond milk, or milk of your choice
1 1/4 tsp Cinnamon - McCormick brand
1/2 tsp Ginger - McCormick brand
1/4 tsp Cloves - McCormick brand
1/4 tsp Sea Salt
1 1/2 tsp Vanilla extract - McCormick brand
1/2 cup Raw Honey or Coconut Nectar - or you can use 1/4 cup honey and 1/2 cup Xylitol or Fructose
2 Organic, free range eggs**(see below for egg free)

Preheat oven to 425 degrees.
1. Beat eggs, honey (or sugar preference) and vanilla in a large bowl. Stir in pumpkin, salt and spices and mix to incorporate. Gradually stir in desired milk. Do not over mix.
2. Pour into gluten free pie shell (see recipe below).
3. Bake in preheated oven for 15 minutes. Turn oven temperature down to 350 degrees and continue to bake for 40 to 45 minutes or until a knife inserted into the center comes out clean.

** Egg free - Omit eggs.. Mix 2 Tablespoons Flaxmeal to 6 Tablespoons very warm water. Let sit for 5 minutes to thicken then use the same as you would eggs. Also add 3 Tablespoons Arrowroot powder when adding the spices.

Gluten free Pie Crust

2        cups   Gluten-Free flour mix (see below)
1/2     tsp      Salt
1        Tb      Coconut Palm Sugar, Xylitol, or Fructose 

3/4     cup    Coconut Oil or non hydrogenated margarine – make sure it is very cold
3 - 5   Tb      Ice Water – add ice to ¼ cup water and let sit 5 minutes
1                   Egg, organic free range (for egg free add 1 tablespoon flaxmeal to 3 tablespoons warm water. Place in freezer for 10 minutes to thicken
2         tsp     Gluten Free Apple Cider or Clear Vinegar

Preheat oven to 425 degrees.
  1. Using your mixer combine gluten-free flour blend, salt, and sugar.
  2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
  3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
  4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
  5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
  6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
  7. Most pies will bake at 425 degrees for 45 minutes to 1 hour

    Gluten Free Flour mix:

    1 cup Brown Rice flour
    1 cup White Rice Flour
    1/2 cup Tapioca Starch
    1/2 cup Potato Starch
    1 Tb Xanthan gum

    Mix together and store in a sealed container. Use cup for cup in place of regular flour.


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