Thursday, May 17, 2012

Recipes

Fabulous Gluten-free, Dairy-free, Egg-free Pumpkin Pie

By: Kim Wilson

How about a allergen-free pumpkin pie that tastes just like grandmas?! This pumpkin pie filling is great baked in an Oat Nut Pie Crust (recipe found in Gluten Freeville Recipes) Ck out Kim's site here: http://simplynaturalhealth.com/

Details

Prep Time:
10 min
Cook Time:
60 min
Ready In:
1 hour, 10 min

Servings: 10 pieces

Ingredients

1 can pumpkin puree*
1/2 -2/3 cup maple syrup (or honey or agave, but maple syrup is really best!)
1 can coconut milk**
1/2 cup brown rice flour***
Optional: 1 Tbsp. molasses
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon sea salt

Directions

Whisk together all ingredients in a mixing bowl and then pour into pie crust. Sprinkle top with an additional pinch of nutmeg.
Bake at 350 degrees for about 1 hour. The filling will be soft, but firms up as it cools. Chill and serve.

* 15 oz., or 2 cups mashed pumpkin ** or 1 1/2 cup non-dairy milk. Add 1-2 more tablespoons of flour with this alternative. *** or 2/3 cup sorghum flour. Both flours work great, but sorghum is preferential if the pie is going to be eaten on another day, since it keeps a better texture than the brown rice flour.

2 Responses to “Fabulous Gluten-free, Dairy-free, Egg-free Pumpkin Pie”

Amy October 25th, 2011 Permalink

Looks, delicious. I was looking for one, thanks!!
Anna Noblit October 25th, 2011 Permalink

Can raw goat's milk be used with this recipe?

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