Thursday, October 8, 2009
Casein free Gluten free Pumpkin pie
Another craving lead me to buy a can of pumpkin pie filling, Libby's I think...I made a crust with chopped almonds processed with Spectrum shortening and Gluten free flour mix (Bob's Redmill) and a little cold water. I spooned the mixture into the bottom of a pie plate, patted it down and then added the can of pumpkin pie filling mixed with almond milk and only one egg instead of two. The can calls for two eggs, but since I try to avoid eggs I only used one and it worked out fine...I will make this one again...the almond milk with the almond crust gives the whole pie a tasty twist on the old way of making it.
Took a couple bike rides this week. The Fall colors are spectacular!