Success! PIE!

Who doesn’t love pumpkin pie?

The worst“FAIL” that I have had for pie was a pumpkin pie experiment months ago. I still shudder when I think about how awful that was. So, I was a little hesitant to try it again.. but this one worked.YAY

Go for it.

First, mix up some of this flour blend mix to duplicate a wheat-based all purpose flour. Here’s the blend that I used for this pastry crust:

Mix and store in the pantry:

  • 4 C rice flour
  • 1 C tapioca starch
  • 1 C potato starch
  • 1/4 C potato FLOUR
  • 1/4 C xanthan gum
  • 1/8 C unflavored gelatin powder

Next, make up some Pie crust:

  • 2 1/2 C flour blend from mix listed above
  • 1 C spectrum shortening
  • 1 tsp salt
  • 1 tsp sugar
  • 1/3 – 1/2 C cold water

Chill dough. Roll out and put into pie pan.

Then, mix pumpkin pie filling.

  • 1 can (15oz)  pumpkin puree
  • 3/4 C sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 eggs – (which I replaced with 2 T ground flax meal and hot water)
  • 1/2 C coconut milk
  • 1/4 C vanilla hemp milk

Pour the filling into the unbaked pie crust and bake at 425 for 15 minutes, then turn the temperature of the oven to 350 and bake AT LEAST 50 minutes. This one took at least 70 minutes, maybe more before I took it out of the oven. ibloggf_buttonred


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