Sunday, December 1, 2013

Gluten, Egg and Dairy Free Pumpkin Pie.

Makes a 9 Inch Pie
For The Crust:
  •  1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
  • 2 cups raw pecans
  • 2 tbsp Sucanat or Raw sugar
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
  • 2 tbsp Organic Butter or Earth Balance-soy free, melted
For the Filling:
  • 2 & 1/4 cups canned pumpkin
  • 1/2 cup sucanat or raw cane sugar
  • 1/4 cup full-fat coconut cream
  • 1 Tbsp butter or Earth Balance-soy free
  • 1/4 cup pure maple syrup
  • 3 Tbsp arrowroot powder
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • pinch of ground cloves
Instructions:
Crust:
  • Grease a 9-inch pie dish very well and preheat the oven to 350 F. 
  • In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. 
  • Melt Earth Balance or butter with brown rice syrup in small saucepan.. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil.
  • Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.
Filling:
  • In large bowl, whisk together the maple syrup and arrowroot powder.  Then add all ingredients and whisk together, adjusting spices to taste,  Add more sweetener if desired, if you know your audience needs it.
  • Scoop the filling into crust and smooth.  Cover the edges of the crust with tin foil or a crust shield and bake for 50-55 minutes at 350F.  Place on cooling rack for 1 hour.  Transfer to fridge to set for a minimum of 3 hours or overnight. 
Dairy Free Whipped Cream: Whip 2 cups of Coconut Cream in a well chilled bowl with well chilled beaters until stiff.  Add 2 Tbsp sucanat or raw cane sugar and 1 tsp vanilla extract, if desired.

This recipe is adapted from a great blog by Angela Liddon @  http://ohsheglows.com.  I recommend visiting this site for some more wonderful recipes that are gluten and diary free.
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