Pumpkin Pie, Living Without Publication
Pumpkin Filling
¾ cup light brown
sugar, packed
1 tablespoon cornstarch or potato starch
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs*
1 (14-ounce) can coconut milk
1 (15-ounce) can pure pumpkin puree
½ cup sweetened flaked coconut, lightly toasted, coarsely chopped in a food
processor
1 9-inch gluten-free pie crust, par-baked (recipe below or use a commercial brand)
1.
Preheat
oven to 425 degrees.
2.
Combine
sugar, cornstarch, salt and spices.
3.
In a
separate bowl, beat together eggs and coconut milk. Add pumpkin and beat
well.
4.
Add sugar
mixture to pumpkin mixture and beat to combine.
5.
Sprinkle
flaked coconut over the bottom of a par-baked gluten-free, dairy-free crust. (Reserve 1 tablespoon coconut for garnish, if
desired.) Pour the pumpkin mixture into the pie shell.
6.
Bake the
pie in preheated oven for 15 minutes.
7.
Lower the
temperature to 350 degrees and bake an additional 40 to 50 minutes or until a
knife inserted in the center comes out clean.
8.
Remove
the pie from the oven and sprinkle remaining coconut over the top, if desired.
Let cool on a wire rack for 2 hours. Serve or refrigerate until used.
*Tip: For Egg-Free
Pumpkin Pie, replace the 3 eggs with ¾ cup pureed silken tofu (about 7
ounces or half a package); increase the cornstarch to 2 tablespoons and reduce
the coconut milk by ¼ cup. Proceed with the recipe as instructed.
Gluten-Free Pie
Crust
Makes One 9-Inch Pie Crust
1¼ cups gluten-free All-Purpose Flour Blend
¼ cup coconut flour or ¼ cup additional gluten-free All-Purpose Flour Blend
1 teaspoon xanthan gum
¾ teaspoon salt
1 tablespoon sugar
½ teaspoon baking powder
1 teaspoon agar powder** or 1 additional
teaspoon xanthan gum
6 tablespoons cold butter or non-dairy
substitute, cut into small pieces
3 tablespoons shortening
3-4 tablespoons cold water, divided
1 teaspoon cider vinegar
1.
Place the first seven ingredients in the bowl of a food processor
fitted with the steel blade. Pulse to combine.
2.
Add the butter (or non-dairy
substitute) and shortening and pulse until mixture resembles coarse meal.
3.
Add half the water and all the vinegar and process until mixture
begins to form a ball. Add remaining water, a little at a time, until
dough forms a ball.
4.
Remove dough from the bowl and pat it into a disk between two
sheets of plastic wrap. Roll it into a 12-inch circle. Remove the top sheet of
plastic wrap and gently turn the crust over onto a 9-inch pie pan. (It may
crack or break in places but it will easily pat back into place.) Form and
press the dough into a pie shell and crimp the edges so that they are slightly
higher than the pan. To bolster the height of the crust and to prevent
over-browning, make a collar around the pie rim with aluminum foil. Prick the
bottom of the crust several times with a fork. Freeze the crust for 15 minutes
while preheating the oven to 375 degrees.
5.
Line a baking sheet with aluminum foil. Set the pie crust on the
baking sheet and bake in preheated oven for 15 minutes. Remove from the oven
and raise the temperature to 425 degrees, in readiness for baking the pumpkin
pie.
**Tip: Agar, also called
agar agar, is a gelatin made from seaweed that gives body and strength to pie
crust. It is sold in natural food stores. If you omit the agar in this recipe,
double the amount of xanthan gum used to a total of 2 teaspoons.
Each
serving contains 452 calories, 28g total fat, 19g saturated fat, 0g trans fat,
105mg cholesterol, 48g carbohydrate, 446g sodium 4g fiber, 5g protein.
Living Without’s Gluten-Free All-Purpose Flour Blend
1 cup rice flour
(white or brown)
½ cup tapioca starch/flour
¼ cup cornstarch or potato starch
Blend ingredients
until well combined. Refrigerate in a tight-fitting container until used.
This recipe by Living Without food editor Beth Hillson was published in
the December/January 2009 issue of Living Without magazine.