Thanksgiving has come and gone, and everyone is getting into the Christmas spirit. Even the GFCF Experience is transforming into its Christmas attire.
But even though the Christmas trees are going up along with the inflatable snowmen, the calendar still says it's Autumn until December 21. And really, don't we all have room for another piece of pumpkin pie?
This recipe is a happy adaptation of two different recipes. The crust is based on Carol Fenster's pie crust recipe as found in the 1000 Gluten Free Recipes cookbook, for which I am printing my adaptation with permission from Carol and her publisher, John Wiley and Son publishing (thank you both!). The filling is an adaptation of Karina Allrich's acclaimed crustless vegan pumpkin pie, in which I made two minor (non vegan) changes.
I promised I would post the pumpkin pie recipe if it turned out well on Thanksgiving, and, well, it turned out wonderfully for Thanksgiving. It turned out even better for breakfast the next day.
GFCF PIE CRUST adapted from Carol Fenster's Double-Crust recipe found in 1000 Gluten Free Recipes, John Wiley and sons, Publishers, 2008. Reprinted with permission.
1/2 cup GF all-purpose flour
1/4 cup + 1/8 cup tapioca flour
1/4 cup sweet rice flour
1 Tbsp sugar
1 tsp xanthan gum
1/4 teaspoon salt
1/8 tsp baking soda
1/4 cup CF shortening, such as EarthBalance Shortening or Buttery Sticks
1/4 CF milk (I used almond milk)
1/2 tsp vinegar or lemon juice
Place the dry ingredients in a food processor or stand mixer and mix thoroughly. Add the shortening and mix or process until crumbly. Add the vinegar and the CF milk and process or mix until the dough forms a ball, adding more or less milk as needed. Shape the dough into a 1-inch disk, cover with plastic wrap, and refrigerate for 1 hour.
Prepare a pastry board by spreading some GF flour on the board. Take the disk and massage it in your hands to warm. Place on the pastry board and roll out to a 10 inch diameter. Lightly grease a glass or aluminum pie dish. Center the dough onto the pan, smoothing out any wrinkles and ensuring the pan is evenly covered. Trim away the scraps from the edge of the pan.
1 14 or 15-oz can pumpkin
1 1/2 cups soy milk (Karina used hemp milk; rice or almond won't work here)
2 teaspoons vanilla
2 tablespoons light olive oil
2 large eggs (Karina used 1 Tbsp Ener-G egg replacer)
3/4 cup brown sugar
1/2 cup sorghum flour (Karina used buckwheat flour)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
Place all the ingredients in a food processor or stand mixer and process or mix until thoroughly combined, scraping the sides as necessary.
MAKING THE PIE
Preheat oven to 375°. Place a foil lined pan on the center rack of the oven.
Pour the pumpkin mixture over the pie shell (it will be really full!). Place the pie pan on the foiled lined pan in the oven.
Bake at 375° for about an hour. When done, the pumpkin should be firm but give a little when touched. Remove from the oven and place on a wire rack to cool completely (the filling will shrink as it cools).
When cool, chill in the refrigerator until ready to serve.