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!

3 comments:

Lynn said...

I have also been thinking that some thing with pumpkin sounds good right about now. I did save a recipe for pumpkin cupcakes with cream cheese frosting. My problem is that I need another 10 hours in the day to do everything I want to do!

Karen said...

I am making a gluten free pumpkin pie for a pot luck dinner on Saturday. I will be making a crumb crust using some Mi-Del gluten free ginger snaps, crushed up. don't have a recipe yet, will be making it up out of my head I guess. I am using one of those small sugar pumpkins. I bake it in the oven for about an hour, then mash it up, add some milk, eggs, sugar, and pumpkin pie spices. Again, I don't really have a recipe. You pie looks good.

Lynn Barry said...

Lynn...FIND THOSE TEN HOURS!!!!!
Karen...I will be trying your out of your head recipe...PAMELA's has great gingersnap cookies too.