Makes Its Own Crust
Gluten-Free Pumpkin PieSERVES 6 TO 8
This quick, easy recipe doesn’t need a crust. The flour settles to the bottom, forming a natural crust. It can be made two days ahead and stored in the refrigerator.
1 (15-ounce) can pumpkin purée
¾ cup milk or dairy-free vanilla-flavor milk of choice
¾ cup cream or dairy-free liquid vanilla creamer
2 tablespoons extra virgin olive oil
2 teaspoons gluten-free vanilla extract
4 tablespoons bourbon (use only if using
½ cup Jules’ Flour Blend or gluten-free all-purpose flour blend of choice*
¼ cup buckwheat flour
½ cup brown sugar, packed
¼ cup granulated cane sugar
1 tablespoon Ener-G Egg Replacer powder, not reconstituted (or use 2 whole large eggs and
2 teaspoons gluten-free baking powder
½ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice (or ¾ teaspoon ground nutmeg + ¼ teaspoon ground cloves)
1. Preheat oven to 450ºF. Butter or spray with cooking oil a 10-inch pie plate and one ramekin.
2. Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients into the liquid bowl while stirring. Beat until totally combined.
3. Pour batter into prepared pie plate, leaving at least ¼ inch between the batter and the rim of the pie plate. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
4. Place pie in preheated over and bake for 15 minutes. Then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean.
Each serving (made with eggs, no bourbon) contains 272 calories, 13g total fat, 6g saturated fat, 0g trans fat, 80mg cholesterol, 306mg sodium, 37g carbohydrate, 3g fiber, 4g protein.*TIP If using a commercial all-purpose flour blend that does not contain xanthan gum, add ½ teaspoon xanthan gum to the dry ingredients. Results may vary, depending on flour blend.
1 cup arrowroot powder (or tapioca starch)
1 cup potato starch (or tapioca starch or arrowroot powder)
1 cup very fine white rice flour (or sorghum flour or millet flour)
½ cup buckwheat flour (or millet flour, sorghum flour, or brown rice flour)
½ cup tapioca starch (or cornstarch)
4 teaspoons xanthan gum (may be corn based) or guar gum
Whisk all ingredients together in a large mixing bowl. Or pour it into a large zip-top bag and shake until thoroughly mixed.