Thanksgiving special: the pumpkin pie


Especially for Thanksgiving, I am blogging about my new recipe for gluten, casein, soy and rice free pumpkin pie.  I have tested this recipe out already and it was pretty yummy.  So, to all my followers who are GFCF (or GFCFSFRF like we are), here’s the recipe that makes two pies:

Crust

  • 1 c. potato flour
  • 1 c. tapioca flour
  • 1/2 c. buckwheat
  • 1 c. coconut oil, chilled and cut into 1/2″ pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 6-8 Tbsp ice water

Combine flours, salt, and sugar in a food processor (or sift together by hand) add coconut oil and pulse until mixture is crumbly.  Add water 1 Tbsp at a time until dough sticks together when pinched.  Knead dough just enough to form two balls.  Refrigerate dough for at least 1 hour or up to a day.  Let dough sit out for 5-10 minutes and roll it out using one of the flours (I like buckwheat) to keep it from sticking and place in 9″ pie plate.  Trim the crust.

Filling

  • 2 1/2 c. pumpkin puree
  • 1 1/2 c. sugar
  • 2 tsp salt
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 4 tsp tapioca flour
  • 4 eggs, lightly beaten
  • 2 c. almond milk
  • 1 tsp gluten free vanilla

Combine pumpkin, sugar, salt, spices and flour in a mixing bowl.  Add eggs, mix well.  Add almond milk and vanilla and mix well.  Pour into two unbaked pie crusts.

Cover the edges of the crust with aluminum foil and bake at 400 for 15 minutes, reduce heat to 350 for another 35-40 minutes or until the center is set.

There you have it.  Easy as…well, you get it.

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