Yes, I know Thanksgiving is just around the corner and with the threat of snow and some kind of a food worker strike, I will be shopping tomorrow! While I was making my list, thought I might re-post my pumpkin pie recipe!
I am the only one in the family that cannot have both gluten and dairy, so I make two pies, one that is gluten free but contains dairy and another version that is dairy free as well.
Pumpkin Pie (easily adaptable for casein free)
Flaky Pie Crusts:
There are more and more GF ready-made pie crusts available. I have to admit that I will use them when I can find them. Whole Foods has a beautiful crust but last time I looked it contained dairy.
Here is the recipe if you want to make it from scratch:
This makes a double crust. If you are going to all of this work, you might as well make two crusts. You can bake two pies or save half of the crusts for later.
1 1/2 cups gluten free flour mix - ***For the gluten free flour mix we used 2 cups brown rice, 2/3 cup potato starch, and 1/3 cup tapioca starch. We actually triple this recipe, add it to a big container and use if for almost everything.
3 T sweet rice flour
2 t sugar
1/4 t salt
9 T cold unsalted butter (we used Earth Balance to make it casein free)
1 jumbo egg
1 T cider vinegar
Mix together the gluten free flour mix, sweet rice flour, sugar and salt.
Cut the butter into chunks and using your fingertips work the butter into the dry ingredients until you have a coarse meal.
Make a well in the middle and add the egg. Add the vinegar. Using a fork, mix from the center out until you have a soft dough.
Divide in half and refrigerate if too soft to roll out.
For the pumpkin filing:
This is for a single pie filing. Double it if making two pies.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin
1 can (12 fl. oz.) evaporated milk (Use Almond Milk for a Casein Free Pie)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into an unbaked pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.