Thursday, November 21, 2013

Red Warty Thing Pumpkin Pie

Here is my recipe for A Red-Warty-Thing pumpkin pie that is dairy free and gluten free!


1 cup Rice Flour (I prefer brown but white will work just fine)
1/2 tsp Sea Salt
1 tsp xanthan gum

Cut in:
1/3 cup plus 1 T of Spectrum Naturals Organic All Vegetable Shortening

Add 3-5 T of cold water as needed and stir with a fork until it is fully mixed. Gather dough into a ball in the bottom of the bowl, cover with plastic wrap and place in the refrigerator.

In a large bowl combine:
2 large organic eggs
1/2 cup organic cane sugar
1/2 tsp Sea Salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
2 cups Red-Warty Thing Pumpkin puree (see post here for how to make your own)
1 1/2 cups Organic Rice Milk (have also made successfully with goat and almond milk)

Whisk together until fully blended. Set aside. Preheat your oven to 425 degrees F.

Remove dough from the refrigerator. Press by hand into a 9 inch glass pie plate. Quickly re-whisk the pumpkin mixture and then pour into the crust. (I find it is easiest to place the pie plate on a rimmed baking sheet, and put it into the oven, then pour the mixture into the crust. That way I don't make a huge mess spilling the pumpkin liquid when I transition the pie to the oven).

Bake for 15 minutes and then turn the oven temperature down to 350 degrees F. Bake for another 40-50 minutes or until you can insert a knife in the center and it comes out clean.

Remove the pie from the oven and allow it to cool before eating. It tastes best warm but there is a fine line between letting it cool enough to get it out of the pie plate in a pretty slice or just eating it hot from the oven (careful, it is burning hot!).


No comments:

Post a Comment