I love pumpkin, and love pumpkin pie. But, I want it WITHOUT milk.
So, here's how I make my pumpkin pie.
one can of pumpkin
two roasted pumpkins
1pt. of melted Rice Dream
a tiny pinch of sea salt
spices like powdered ginger, clove and cinnamon (your choice)
Basically, I'm replacing one can of pumpkin to roasted pumpkins, and evaporated milk to melted Rice Dream.
First, I cut the acorn pumpkins in a half and brush-on the melted coconut oil on the cut surface. With seeds still attached, I put the pumpkins on the baking sheet, with the cut surface down. (I prefer to use with my clay pot with a lid. I think the pumpkins comes out evenly roasted, sweet, and fluffy.) Roast them in a oven for 30min., or so. When done, and cooled, dig out the seeds with spoon. Then, dig out the meaty part of the pumpkin, and smash a little. If you like more (chunky) texture of the pumpkin in the pie, don't cream it. Add a can of pumpkin, melted Rice Dream, eggs and spices, and mix all. Pour the mixture in a pie crust, and bake.
This recipe is not very sweet, but full of pumpkin flavor. Add sugar to your liking, if you wish.
What a good idea using melted Rice Dream instead of milk!
We have a pumpkin pie that gets a thumbs up. We don't use much (soy) milk at all, just enough to make it a bit creamy, and it is baked in a chocolate cookie pie shell. I've yet to perfect the shell recipe since going wheat-free. I used to use Newman's Own alphabet cookies (dairy-free), but when I make chocolate cookies without wheat, the shell comes out too greasy. So, this Thanksgiving I patted the dough straight into the pie pan and baked it for 15 minutes. Everyone seemed to like it, and it was certainly sturdy. (I cannot eat oats, so I have no way of taste-testing this pie)
DD has been tolerating eggs. Previous years I baked this pie with gelatin added. Good, but no so much loved.
Give me a few minutes while I caffeinate.
Gluten-free Pie Crust: I make this, but each time is slightly different than the previous due to the timing, temp., and the flour blend I use.
Basically, I make my pie flour with Tapioca flour, Rice flour, Potato flour in 2:3:3 ratio. This blend can be substituted or added with almond flour or other nut flour etc. I mix the powered material first, and mix them well together; so, add the pinch of salt and baking soda into this blend as well. Cut cold butter stick into small cubes, and make a ball of dough with this flour blend. You have to do this rather quickly, but a little at a time. I do this in a chilled bowl with a silcon spatula, so my hands won't melt the butter and the dough won't stick to the hands. When blended, I wrap the dough in the plastic wrap, and keep it in the ref. for over night. Next day, or after the dough has been chilled for 4hr. or so, I slap that dough onto the pie dish and quickly spread with my fingers into a shape of a pie dish. You can not use rolling pin, since it will crumble (without gluten). Then, bake.
People who want to avoid the eggs, may already do this, but here's a substitute for egg:
Mill flax seeds in coffee grinder or professional blender, such as Vita Mix.
When it is finely grounded, add warm water by table sp. at a time until you get the slimy consistency of an egg white.