Pumpkin Pie: Soy Free, Vegan and Gluten Free
Ingredients:
- One 15 oz. can pumpkin puree
- 2 T. tapioca starch
- 6 T. water
- 3/4 cup coconut sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. allspice
- 1/4 cup powdered rice milk
- 1 1/4 cups water
- 1/2 cup sorghum flour
- Gluten Free or regular pie crust (I use a recipe from Cybele Pascal’s The Allergen Free Baker’s Handbook)
Directions:
- Prepare your pie crust for filling.
- Preheat oven to 425 degrees.
- In a large bowl place pumpkin puree.
- In another bowl, combine starch and 6 T. water. Stir until starch is dissolved.
- Pour into bowl with the pumpkin.
- Add coconut sugar, salt, and spices. Stir to combine well.
- In a liquid measuring cup place 1 1/4 cup water. Add the powdered rice milk and stir to combine.
- Add to pumpkin mixture.
- Add sorghum flour to mixture and stir until well combined.
- Pour into pie crust.
- Cover the crust with little strips of aluminum foil.
- Put in oven and bake for 15 minutes.
- After 15 minutes, turn oven to 350 degrees. and bake for 65 minutes more.
- Cool before cutting.
