Pumpkin Pie - Gluten Free Dairy Free
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 10 servings
Ingredients
  • Crust:
  • 1 cup of Bette Hagman’s 4 flour mix: (2/3 cup Garfava or garbanzo bean flour, ⅓ cup sorghum flour, 1 cup cornstarch, 1 cup tapioca starch flour – makes 3 cups – save 2 cups for another use)
  • ¼ tsp salt
  • 1 tsp xanthan gum
  • ¼ cup plus 2 Tbsp dairy free margarine such as Earth Balance or Smart Balance (Earth Balance has a soy free margarine if you need to avoid soy)
  • 2-2 ½ Tbsp ice cold water
  • Filling:
  • ¾ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2 large eggs
  • One 15 oz can pure pumpkin
  • 8 oz almond milk (or rice milk or coconut milk beverage)
Instructions
  1. Preheat oven to 425 degrees F.
For the dough:
  1. In a large bowl mix the 4-flour mix well. Take out 2 cups and reserve for another use.
  2. To the remaining cup of flour, mix in the salt and xanthan gum.
  3. With a fork, cut in the margarine until well mixed.
  4. Stir in 2 Tbsp cold water and knead the dough. If it seems too dry knead in the additional ½ Tbsp cold water. Dough should be pliable, but not too sticky.
  5. Wet counter and put a sheet of wax paper down. Water will keep sheet from moving.
  6. Pat half dough ball into a circle on wax paper.
  7. Cover with another sheet wax paper and roll out a bit larger than your pie plate so that you have enough dough to go up the sides.
  8. Peel off top waxed paper.
  9. Pick up dough with wax paper and invert onto pie plate (or invert pie plate onto dough and then flip the 2 over together).
  10. Carefully peel off wax paper and press dough into pie plate.
  11. Fold under/crimp excess dough around edge.
For the filling:
  1. Mix sugar through nutmeg in a bowl.
  2. Beat eggs in a large mixing bowl.
  3. Add pumpkin and mix.
  4. Add sugar/spice mixture and mix.
  5. Stir in almond milk (or other milk alternative).
  6. Pour filling into crust.
  7. Bake for 15 minutes.
  8. Turn down oven temperature to 350 degrees F and bake about 50 more minutes until knife inserted in center comes out clean.
  9. Cool on a wire rack for 2 hours. Serve or refrigerate.
Recipe by Savory Nature at http://savorynature.com/2015/11/10/pumpkin-pie-gluten-free-dairy-free/