GFCF Pumpkin Pie

All this month Cooking for Special Needs is focusing on holiday favorites. With Thanksgiving right around the corner, this week we’re taking on a classic…pumpkin pie.

GFCF Pumpkin Pie (Recipe from About.com)
1 15 ounce can pumpkin
1 cup soy milk
3/4 cup sugar
1/4 cup corn starch
1/4 tsp salt
1 tsp vanilla
2 tsp pumpkin pie spice
1 9 inch gluten-free pie crust (see recipe below)

Preheat oven to 425 degrees F. In a large mixing bowl combine pumpkin, soy milk, sugar, corn starch, salt, vanilla, and pumpkin pie spice. Mix slowly at medium speed for 3 to 4 minutes. Pour filling mixture into pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.

Pie Crust (Recipe from Poly Web Services)

Makes two 9-inch pie shells
2/3 cup rice flour
¼ cup tapioca flour
3 tbs. potato starch
1 tsp. xanthan gum
¼ tsp. salt
¼ tsp. baking powder
3 tbs. CF margarine (I use Earth Balance)
3 tbs. cold shortening, cut into pieces
1 egg yolk
3 tsp. cold water
1 tsp. cider vinegar

Blend the dry ingredients. Cut in margarine and shortening until mixture resembles a course meal. Add egg yolk, water, and vinegar. Blend. Wrap dough in plastic and press into a ball. Chill for 1 hour. Between two sheets of plastic wrap, roll dough out into a 12-inch circle (about 1/4-inch thick). Remove top sheet of plastic wrap and flip pastry onto a 9-inch pie plate. Keeping the plastic wrap over the top of the crust, pat it into the pan; piecing together any parts that separate when the crust lands in the pan. Remove the second sheet of plastic wrap. Crimp edges.

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