Gluten-Free, Dairy-Free Pumpkin Pie

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Okay, Okay. By popular demand, here is the recipe for the Gluten-Free, Dairy-Free Pumpkin Pie I made for Thanksgiving 2012.  It was a success and no one would’ve guessed it was GF, DF unless I had told them.  Enjoy and let me know if you make it.  I’m curious to hear how it turns out for you!

Pumpkin Pie with Gluten-Free Pecan Crust

Prep Time: 30 mins

Cook Time: 75 minutes

Makes: One 9-inch pie

Ingredients for the Crust

This crust is very sensitive to changes, so I caution against changing a lot of things in the recipe. Make sure to use certified gluten-free ingredients if you want it to be GF.

  • 1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
  • 2 cups raw pecans
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup honey
  • 1 tbsp Earth Balance, melted

Instructions for the Crust

  • Grease a 9-inch pie dish very well and pre-heat the oven to 350F.
  • In a blender, process your oats into a very fine flour. The oat flour needs to be very fine in this crust, not flaky or chunky. If you don’t think your machine can get the oats fine enough, then I suggest buying oat flour from your local grocer.
  • Leave the oat flour in your food processor and add 2 cups pecans and process until it starts to clump and oils start to release (about 45 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan mixture.
  • In a large bowl, combine flax, cinnamon, salt and stir.
  • In a separate small bowl, melt earth balance with honey for about 30 secs in microwave. Stir. Then add it to the large bowl and combine.
  • Transfer clumpy pecan mixture into the large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it’s too dry add a bit more softened earth balance.
  • Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can or your crust may end up being too thick. Prick base with fork 12-13 times. Cover crust with a greased crust shield (or tin foil)
  • Prebake at 350F for 10-12 minutes, watching closely so it doesn’t burn. Remove and cool for 10 mins.

Ingredients for the Filling

  • 1 15 ounce can pumpkin
  • 1 cup rice milk
  • 3/4 cup turbinado sugar
  • 1/4 cup corn starch
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions for the Filling

Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.

 

To bake the pie

  • Pour the filling into the crust – it will be runny. Cover crust with greased crust shield (or tin foil). Bake for 60-75 minutes at 350F. Make sure the middle is cooked or starts to slightly crack. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. Do not slice pie until it has set in the fridge for 3 hours minimum.
  • Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!