Never sit out Thanksgiving again! Savor this delicious gluten-free, dairy-free, egg-free, and soy-free pumpkin pie and pie crust. In fact, bring this to a traditional dinner and watch as your friends and family devour it without realizing it isn't the traditional recipe!
Author: Cradle Rocking Mama (Carrie Summers)
Recipe type: Dessert, Thanksgiving
Serves: 1 person
Ingredients
For the crust:
½ c. millet flour
½ c. quinoa flour
½ c. almond flour (use another flour if making this top 8 free)
½ c. tallow/shortening
4 T. cold water
For the filling:
1 can pumpkin puree (~15 ounces)
1 c. milk (whatever your personal alternative milk preference)
1 c. dextrose or ⅔ c. sugar
⅓ c. almond flour (use another flour if making this top 8 free)
⅓ c. quinoa flour
2 tsp. cinnamon
1½ tsp. ginger
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. salt
Instructions
Make the pie crust first: put all the flours and fat in a bowl; using a pastry cutter, cut together until flaky.
Add cold water 1 T. at a time until the dough comes together like a pie dough.
Press the dough into a pie pan and form a pretty edge on top, if you like.
Turn on the oven to 350 degrees F.
Begin making the filling: put all filling ingredients into a bowl and whisk together.
Pour into the prepared pie crust.
Put in the heated oven and bake for 50-60 minutes.
Enjoy your delicious, almost-everything-free, allergy friendly pumpkin pie!
Recipe by at https://cradlerockingmama.com/glutendairyeggsoy-free-pumpkin-pie-crust/