April 4, 2008

Pumpkin Pie with Almond Crust (gluten-free!)

Pumpkin Pie (or pudding)
1 can pumpkin puree
1 1/2 cup cream or any kind of milk (cow's, rice, almond, etc)
1/4 C. maple syrup plus 2 Tbsp. molasses* (or 1/3 cup maple syrup)
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
4 eggs
1 Tbsp vanilla

Blend, pour into crust or greased baking dish and bake at 350F 35-45 min. Serve with whipped cream!

*The molasses will make the pie much darker, more brown than orange, and it will add a lot of flavor and nutrition. Molasses is naturally high in iron, potassium, magnesium and B vitamins.

Almond Crust
Adults love this but sometimes it is too rich for the wee ones. Give it a try and if they don’t like it, have them scoop out the filling and you can eat their crust!

1 cup ground almonds (aka “almond meal”)
¾ cup rice flour (any flour will do, just keep in mind that some flours are more absorbent than others requiring additional shortening)
3/8 cup butter, melted, or coconut oil
¼ cup Rapadura Whole Organic Sugar*
¼ tsp sea salt
½ tsp vanilla extract

Combine and press into buttered and floured pie pan. Add pie filling and cook according to pie recipe. Any crust that sticks out above pie filling will get quite dark.

You can also pre-bake at 325 F for 30 min. for a fully baked pie crust for cold or pre-cooked pie filling. A great alternative to a graham cracker crust!

* Rapadura Whole Organic Sugar is dried, unrefined, naturally evaporated sugar cane juice. The processing method allows the sugar to retain its original natural vitamins and minerals and in the end it is still a “whole food” unlike the white refined sugar found in packaged and processed foods.

1 comment:

jgirl said...

this looks yummy! i know it has been around for a while, but i look forward to enjoying this with my family. thank you!