Friday, November 7, 2008

Now for Thanksgiving Dessert

I make a killer wheat and Diary free Pumpkin Pie.
One thing that you need to know is that whenever a recipe calls for sweetened condensed milk, just try it with soy or almond milk and see if it still works out. Pumpkin Pie sure does!
First of all at Whole Foods and a few other great Markets there are wheat and dairy free mixes for cakes, cookies and low and behold Pie Crusts!

So for my pie crust I use the "Perfect Pie Crust" mix from the brand, Gluten-Free Pantry. I carefully follow the directions and everything is great for the crust.

As for the filling, I like making mine from scratch. So I have adjusted a recipe from 20+ years ago. Here it is:

Pumpkin Pie:
2 cups of cooked/mashed pumpkin or 1 16oz can of pumpkin
3/4 Cup Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
3 Eggs
1 1/4 C Milk (Soy, Almond, Rice, etc)

Combine all the ingredients and pour into cooked pie crust. Cover edge of crust with foil and cook for 25 minutes at 375 degrees. Take foil off and put back in oven for 25-30 minutes at the same temperature until a knife inserted towards the center comes out clean. Cover and chill until ready to serve (or serve a little warm. That's yummy, too!).

So simple and sooo yummy. Don't feel left out in the cold with all of the holiday treats! Have some!

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