Pumpkin Pie Gluten-Free, Casein Free
Thanksgivings traditional dessert, deliciously remade with alternative ingredients.
Pareve Pumpkin Pie
This kosher recipe is as good as the standard version. It was specially created for children with autism spectrum disorder who adhere to the gluten-free, casein-free diet.
3 cups canned pumpkin
1 cup brown sugar
1 cup granulated sugar
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
4 eggs, beaten
¼ cup margarine, ghee or nondairy shortening, melted
1 unbaked 10-inch pie shell (recipe below)
1. Preheat oven to 450 degrees.
2. In a large bowl, mix together pumpkin, sugars, salt and spices.
3. In a small bowl, mix together eggs and melted margarine or ghee. Add to pumpkin mixture.
4. Pour filling into an unbaked pie shell. Bake for 10 minutes in preheated oven. Reduce heat to 350 degrees and bake 40 minutes longer or until a knife inserted into center comes out clean.
Each slice contains 443 calories, 17g total fat, 0g trans fat, 111mg cholesterol, 362mg sodium, 69g carbohydrate, 5g fiber, 5g protein.
Tracey’s Pie Crust
MAKES 2 CRUSTS
½ cup brown rice flour
½ cup quinoa flour
½ cup tapioca starch
½ cup sweet rice flour
¼ cup garbanzo bean flour
2 teaspoons xanthan gum
1 teaspoon salt
½ cup + 2 tablespoons oil (sunflower, almond, safflower, canola)
¼ cup milk of choice
½ cup water
1. Stir together dry ingredients. Add oil, milk substitute and water and mix thoroughly.
2. Divide dough in half. Wrap one half tightly in plastic wrap and refrigerate until used. For bottom crust, roll out other half of dough between two pieces of floured parchment paper. Lift top sheet of parchment off. Turn dough on to ungreased pie pan and carefully peel off other parchment sheet. Press dough into pan. Pour filling into pie shell and trim edges. Bake per pie’s instructions.
3. For double-crust pies, roll out second half of dough between two pieces of floured parchment paper. Lift off top sheet and place dough over filling to cover pie. Carefully peel off other parchment sheet. Trim dough and seal crusts by fluting edges. Bake per pie’s instructions.
Recipe reprinted with permission from The Kid-Friendly ADHD and Autism Cookbook (Fair Winds Press), by Pamela Compart and Dana Laake.
Tofu Pumpkin Pie with Gingersnap Crust
An easy way to make a terrific crust is to use store-bought gluten-free gingersnaps. If possible, make this pie a day ahead to allow it to set and the flavors to blend.
2 cups gluten-free ginger snaps
1/4 cup canola oil
¼ cup maple syrup
12 ounces silken extra-firm or firm tofu
2 cups cooked pumpkin puree
1/2 cup maple syrup
1 teaspoon vanilla extract
1 generous tablespoon pumpkin pie spice
1. Preheat oven to 350 degrees.
2. To make the crust, crumble gingersnaps in a food processor or place them in a plastic bag and crush them with a rolling pin. Place crumbs in a bowl, add oil and syrup and stir until mixture sticks together. Place mixture into a lightly greased 9-inch pie plate and press to form 1/4-inch thick crust.
3. To make the filling, wrap tofu in towels and press to remove excess water. In a clean food processor bowl, process tofu until smooth. Scrape down the sides of the bowl and process again to incorporate all the tofu. Add remaining filling ingredients and process until smooth and well combined.
4. Pour filling into pie crust. Cover edges with foil to prevent burning and place pie in preheated oven. Bake 50 minutes or until lightly browned. Remove from oven, cool and serve.
Each serving contains 328 calories, 14g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 262mg sodium, 48g carbohydrate, 3g fiber, 6g protein.
TIP For gluten-free gingersnaps, try MI-DEL cookies (midelcookies.com) or Pamela's Products (pamelasproducts.com). LW
Recipe reprinted with permission from Clean Food (Sterling Publishing Company, Inc.), by Terry Walters.