I know it's after Thanksgiving now, but I found the yummiest, easiest gf pumpkin pie crust ever and had to come back and share. I don't have the exact measurements because I lost the recipe, but I just guestimated and it turned out great. Crush an entire bag of Mi-Del ginger snap cookies into a powder. It would probably be easiest with a food processor, but I just put them in a ziploc and rolled a jar over it several times. Then mix in coconut oil until the crumbs are coated and gooey. Press the mixture into two pie pans and bake following the pumpkin pie directions. Super easy and the ginger snaps add a lot of flavor.
And my reduced calorie pumpkin pie recipe is the same as any other recipe except it uses FF evaporated milk. It doesn't affect the flavor at all.
So maybe I'm just lazy, but I skip the crust all together! Yep- pumpkin, apple, cherry, you-name-it pies- all cooked straight in the pie pan without the crust. Never had anyone complain, and actually had quite a few people thank me for taking out the crust because "its bad for you" (I spare them a lecture about all things in moderation ).
current weight: 181.0
Fitness Minutes: (59,745) Posts: 21,393 10/22/09 6:37 A
I am going to try these recipes before Thanksgiving, so I can bring one for desert on the holiday. I get tired of watching everyone else eat all the good stuff , that is after I finish the gluten-free chocolate cake i found and splurged on (7.00) at trader Jo's.
“Friendship is born at that moment when one person says to another: ‘What! You, too? Thought I was the only one.’” (C.S. Lewis)
Gluten-Free Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling
* CRUST * 1 cup white rice flour * 1/2 cup potato starch * 1/2 cup tapioca flour * 1/4 teaspoon salt * 6 tablespoons cold butter, cut into small pieces * 1 large egg, beaten * 1 tablespoon apple cider or white vinegar * 3 to 4 tablespoons ice water * FILLING * 1 1/2 cups granulated sugar * 1 teaspoon salt * 2 teaspoons ground cinnamon * 1 teaspoon ground ginger * 1/2 teaspoon ground cloves * 4 large eggs * 1 can (29 oz.) LIBBY'S® 100% Pure Pumpkin * 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk * Whipped cream or topping (optional)
FOR PIE CRUST: COMBINE rice flour, potato starch, tapioca flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add egg and vinegar; stir gently with a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. (Be careful not to add too much water as dough will be hard to roll.)
SHAPE dough into ball and divide in half. Cover one half with plastic wrap; set aside. Place remaining half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired. Repeat with remaininghalf.
FOR FILLING: MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shells.
BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.
TIPS: • 3 1/2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
NOTES: • This dough is easiest to roll and work with when used soon after preparing it. • Do not freeze pies, as this will cause crust to separate from the filling.
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
Nancy, it is just called Gluten free Pantry pie crust. I used to order it from Gluten Free Pantry, but now get it at the the health food store. I noticed a few normal stores are now carrying it in their GF section. For the price it is pretty good. I have tried 4 scratch recipes and wasn't happy with any of them.
Have you tried just substituting rice flour for the wheat flour to see if it works? The recipe I wrote down a few months ago is 3/4 c. almond meal, 2 Tblsp of Stevia (or other sweetener),3 Tblsp. butter or coconut oil. I didn't write down the cooking directions though. I haven't tried it yet but will try before Thanksgiving.
current weight: 158.0
Fitness Minutes: (3,290) Posts: 159 10/18/09 9:32 A
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