Wednesday, November 23, 2011

Easy as Pie!

What are the holidays without pie?

Terrible, that's what!

Just because you're a food weirdo like me doesn't mean you should have to skip dessert.

So let's get started.

The following is the easiest pie crust recipe ever.

1  9" raw pie crust

1 3/4 cups gluten free flour mix (or regular all purpose if you can partake)
1 tsp sugar
1 tsp salt
1/3 cup extra light olive oil (or oil of your choice)
1/4 cup your choice of milk

Mix all ingredients together with a hand or stand mixer.
Press into your pie pan and flute the edges.
Poke the bottom of the crust with a fork a few times.
If you want to pre-bake your shell, do so in a 425* oven for 12 to 17 minutes or until golden.

Sadly, I have missed out on pumpkin pie for years because of my egg allergy.

After experimenting several times, I think I have found the best no egg/dairy/gluten/soy pumpkin pie that no egg/dairy/gluten/soy ingredients can make.

No Egg, Dairy, Soy or Gluten Pumpkin Pie

You will want to make this pie a day ahead, as it needs time to set up.

Preheat oven to 350 degrees F.

Have ready, one 9" unbaked pastry crust

Blend in blender:

2 c. solid-pack canned pumpkin
1 c. non-dairy milk
3/4 c. brown sugar
1/4 c. cornstarch
1 T. molasses
1/2 tsp. ground cinnamon
1 tsp. vanilla
1/4 tsp. EACH ground ginger, nutmeg and cloves
1/2 tsp salt

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.


This pie is!!!! I prepared it with the coconut milk. Refrigerated overnight, it was perfectly set. Oh, wow - pure delight.

Pumpkin Pudding Pie

 1 pkg. (5.1oz.) vanilla instant pudding and pie filling mix (be sure to buy Jello brand, it is free of allergens.)

 1 can (12 fl. oz.) evaporated 2% milk OR 1 13.5 ounce can of full fat coconut milk (that's what I use)

• 1 can (15 oz) pumpkin

• 1 teaspoon pumpkin pie spice

BEAT pudding mix and milk in large bowl (refrigerate for 5 minutes if using the evaporated milk, but not if you are using coconut milk). Add pumpkin and pumpkin pie spice; mix well. Spoon into pre baked, cooled pie crust. Refrigerate for one hour or until ready to serve.

Have a wonderful Thanksgiving, and remember most of all:

Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name. For the LORD is good; his mercy is everlasting; and his truth endureth to all generations.
Psalm 100:4-5

Happy Thanksgiving!


2 Moms of a Feather...Stick Together said...

Thank you for this recipe...I will pass this on to one of my daughters that has to eat gluten free products. 8~)
P.S. I may even have to try it myself.

HelenMarie said...

Thank you for the recipe! My mom and sister can't eat gluten and I am trying to avoid it... I have been searching for a pumpkin pie recipe! Yay!

Tiffany said...

My pie was ugly looking, but great in taste! Thanks so much!!!