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 a.maz.ing!!!! 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.