Friday, November 21, 2014

Gluten Free Dairy Free Pumpkin Pie - Easy traditional method

Ok, so if you've been following my favorites, you know I LOVE Rachel's recipe for crustless squash pie.(scroll down that link to Squash Pudding Pie recipe - you won't regret it!)
For a quick, easy, and totally normal "Pumpkin Pie", here is a recipe that will make it too easy to refuse.
Start with your favorite gluten free pie crust mix.  The one I used (pictured) is Breads From Anna (Now just "from Anna") found here.
Other gluten free pie crust mixes work well, such as gluten free pantry or a graham cracker crumble made from gluten free gingersnaps. I love Anna's mixes because she utilizes healthy ingredients that incorporate whole grains and a variety of beans, millet, chia and natural sweeteners.
I mixed the pie crust with oil and water and 1/2 tsp of apple cider vinegar, then pressed it into a 9" pie pan. I pre baked it at 425 for aprox 10 minutes, or until it began to look a bit cooked (not browning at all).
While that was pre baking, I mixed a 30oz can of Libby's Pumpkin Pie mix with the recommended egg called for on the can. Instead of 2/3 cup of evaporated milk, I used 2/3 a cup of coconut milk. I added 2 teaspoons of tapioca starch and mixed the ingredients, then poured them into the pie dish and baked.  Following the directions on the can, I baked 15 minutes at 425 degrees F, then lowered it to 350 where I baked it for one hour.
The result? Delightful.
I love pumpkin pie, and this is as simple as it comes. While I still prefer the crustless squash pudding pie recipe made with roasted butternut squash, this quick recipe comes in handy for holiday visiting on short notice.
Need more recipes to help create a fantastic Thanksgiving meal? Follow this link for my gluten free stuffing recipe as well as instructions for the turkey and gravy. 

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