Sunday, February 13, 2011

Dessert: Festive Pumpkin Pie [Gluten Free/Egg Free/Dairy Free]

Festive Pumpkin Pie [Gluten Free/Egg Free/Dairy Free]
I know what your thinking....what IS in it then?....check it out and see
1 1/2 cups gluten-free all purpose baking flour
1 teaspoon salt
1/2 cup vegetable oil
½ teaspoon vanilla extract (Organic)
2 tablespoons vanilla soy creamer (or other milk substitute)
Pie Filling:
2 cups canned pumpkin
1 cup french vanilla soy creamer
3/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon dark corn syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves

Preheat an oven to 425 degrees F (220 degrees C).

Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer/whipped milk until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.

Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked piecrust. Place foil around the edges of the piecrust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean.

Cool pie on counter for 2 hours then refrigerate overnight before serving.

Alternate: You can also make these guys in little ramekins, easy for kids, lunches, or personal size desserts 

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