Thursday, March 14, 2013

Gluten Free Pumpkin Pie

Meister's Gluten-Free Pie Crust
1 1/2 Cup Meisters All Purpose Flour
1 Tbsp Sugar
½ tsp Salt
1 Stick of dairy free margarine
3 TBSP dairy free milk. I use almond or rice

Mix all ingredients together and press into a 9" pie pan or
roll out between 2 sheets of wax paper
This recipe will make 2 crusts or 1 crust and one top

1/3 cup sugar or light brown sugar (my recipe calls for white, but I usually use brown)
1-1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp cloves
1/4 tsp freshly grated nutmeg (not freshly grated will also do just fine!)
1 15-oz can pumpkin puree (NOT pumpkin pie filling!)
4 large egg whites
1 large egg yolk
12-oz dairy free milk
2 tbsp maple syrup
2 tsp vanilla extract

Position rack in middle of oven and heat oven to 350.

Combine sugar, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.

In a large bowl with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg youlk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.

Pour filling into pie crust or ramekins (I usually have enough for one whole 8" pie and 3 little ramekins, but you could do any combination.) and bake until tester inserted in the middle comes out clean 45-50 minutes for the pie, less for the ramekins (I check around 35 mins). Remove pie/ramekins from oven and cool at room temperature to set.

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