Monday, November 15, 2010

Gluten Free/ Dairy Free Pumpkin Pie

Pumpkin pie is fall at it's best.  I LOVE pumpkin!  And I LOVE all the great varieties that grow so easily in the garden.  This year, I grew a baby instead of getting in my pumpkins and winter squash, but my favorite varieties for the garden and for pies are Winter Luxury Pie, Musquee de Provence, and Queensland Blue.  Look them up.  In this amazing book.  Seriously, they are beautiful!!!  So pretty, it's tough to cut them up instead of leaving them on my table and around the house to stumble glow over.
This pie is NOT egg free; I'm still working on that...but it is gluten free/ dairy free.
The crust I used last year is in Jennifer Katzinger's Flying Apron's Gluten-Free & Vegan Baking Book.
I'm also wanting to try Elana's from Elana's pantry...note, if I used hers, I would bake the crust first as she directs.  ETA:  I tried Elana's crust with this recipe, and while it is an amazing crust, it can't take the long baking time of this pie.  I tried it, baking the crust first and it burned during baking the pie--not just the edges, but the entire crust.  So I did another, this time not baking before hand and it burned as well.  However, this crust would be amazing with a coconut cream pie!

Pumpkin Pie

Flying Apron's Standard Crust:
1 1/2 c. brown rice flour
1/4 tsp. sea salt
1/2 c. plus 3 tbsp. coconut oil
3 tbsp. agave syrup
1-2 tbsp. cold water

Combine brown rice flour and sea salt in a large bowl.  In the bowl of a standing mixer (I did this portion by hand.), mix the coconut oil until softened, about 1 minute.With mixer on low speed, add the flour mixture slowly until oncorporated.  Add the agave syrup and water and mix until a soft dough has formed, about 5 minutes.  If the dough is dry, add additional water 1 tbsp at a time until the dough is smooth.

Dust your work surface and hands liberally with brown rice flour.  (a 12- by 18-inch cutting board or piece of cardboard covered in parchment works well.)  Place dough on your surface and sprinkle the top with more brown rice flour.  Roll the dough into an 11-inch disc.

Place your pie plate on top of the rolled-out dough.  With one hand under the work surface and the other on the pie plate, flip them so that the cutting board is on top.  Set the pie plate on the counter, remove the cutting board, and gently press the pie dough into the pie plate.  Any tears that occur can be fixed by gently pressing and pinching the dough back together.

Decoratively flute the edges with a fork or by pinching the edges with your thumb and fore finger.

2 eggs
2 c. cooked pumpkin (fresh is best)
1 c. whole fat coconut milk (I like Thai Kitchen)
1/2 c. honey or agave nectar
1/2 tsp sea salt
2 tsp. pumpkin pie spice*

Preheat oven to 425 degrees.  Place ingredients in the blender.  Blend just until filling is smooth.   Pour into uncooked crust.  Use foil around edges to protect from burning.  Bake for 15 minutes and then turn oven down to 350 degrees and continue baking for another 45 minutes to an hour; until mixture is set when jiggled.  Allow to cool before serving. 

Pumpkin Pie Spice

1/4 c. cinnamon
2 tbsp. ground cloves
2 tbsp all spice
1 1/2 tbsp. ginger

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