July Pumpkin Pie

The Clickinmoms Scavenger Hunt encourages us to do lots of crazy things. Two years ago, I asked a stranger if I could sit on his motorcycle for the cause. Last year, I buried myself in the sand at Falmouth Beach. Today, I made pumpkin pie.  I think I prefer it in the fall, but it was yummy anyway. Would you like the recipe? It’s wheat-free and dairy-free so my daughter can eat it. I’ll post the recipes below the photos.

homemade pie WEB 2014 07 16 scavenging 118 WEB 2014 07 16 scavenging 119 WEB 2014 07 16 scavenging 120 Thanksgiving in July?

Gluten-Free, Dairy-Free Pie Crust

1 cup brown rice flour

½ cup millet or sorghum or amaranth

½ cup potato starch

1 Tblsp sugar

¼ tsp xanthan gum

¼ tsp salt

½ cup cold Earth Balance shortening

1 large egg

1 Tbsp ice water

Combine dry ingredients in food processor. Add cold butter, then egg, then ice water. Use hands to press dough together and set in the middle of a large sheet of wax paper. Put another sheet of wax paper on top of the dough and roll it out to a 10-11 inch circle. Carefully remove top sheet of wax paper, then gently flip dough over into pie plate. Even more carefully, peel off remaining wax paper. Refrigerating the dough will help if it’s too sticky. Press the dough into the pie pan, pressing to fix any cracks back together with your fingers. Fill and bake according to pie recipe.

Dairy-Free Pumpkin Pie

1 pie crust recipe

1 ¾ cups pumpkin puree

¾ cup sugar

2 eggs

¾ cup of milk alternative

½ tsp vanilla

½ tsp salt

½ tsp cinnamon

1 ½ tsp pumpkin pie spice

Prepare pie crust and set aside.  Combine all the other ingredients with a fork. Pour into prepared crust. Bake at 400 degrees 45-55 minutes. I cover the crust with aluminum foil for the first half of baking time to prevent burning. The easiest way to do this is to cover the whole pie with aluminum foil, then use a sharp knife to cut away a circle of foil above the pumpkin.

Enjoy!

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Please comment. I welcome discussion and critique! Thank you!

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