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Recipe from Enjoy Life Foods.
Gingerbread Pumpkin Pie (Free of wheat, gluten, dairy, peanuts, tree nuts and soy. Options for dairy- and egg-free)
Pie Crust: 1 box Enjoy Life® Gingerbread Spice cookies, processed into crumbs (1½ cups) 2 tbsp tapioca flour/starch 1/2 cup brown rice flour 1/4 cup plus 1 tbsp butter or dairy-free alternative*
Pie Filling: 1 (15 oz.) can pumpkin 3/4 cup sugar 1/2 tsp salt 1 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground allspice 2 eggs or egg substitute** 2 tbsp tapioca flour/starch 1/4 cup milk or non-dairy substitute*** 1. Preheat oven to 350°F and lightly spray a 9” pie plate. 2. To prepare the crust, mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in. Press mixture into a 9” pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust. 3. Reset oven to 425°F. 4. To prepare filling, combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside. Mix pumpkin with milk and eggs. Add the sugar mixture until blended. Pour into pie crust. Bake for 15 minutes. 5. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean. Cool completely. Serve or refrigerate. Enjoy! * TIP Dairy-free option: use ¼ cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter. ** TIP Egg-free option: for best results, substitute Ener-G egg replacer in place of the eggs. Consistency of the pie will vary from original recipe, resulting in more of a firm pudding. ***TIP Dairy-free option: use ¼ cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy). Quote this article on your site
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