Tuesday, October 20, 2009

Betty's Everything Free Pumpkin Pie!

Everything Free Pumpkin Pie
just in time for the holidays!

With a premade gluten free pie shell this could be made gluten free! It's TNT and it's really good too.

DF/ Soy Free Pumpkin Pie

Use a Pillsbury pie crust or gluten free crust – premade – they have no soy or dairy products in them. This is a very convincing pie—most people will have no idea it’s different than the traditional.

1 14 oz. can pumpkin
1/3 cup agave nectar ( I would double this next time- or could sub 1/3 cup honey, and 1/3 cup brown sugar—if you use honey and brown sugar plan to cover the crust and let it cook longer—takes longer with honey to bake and set up)
2 tsp. cinnamon
1 tsp. ground ginger
½ tsp. nutmeg
3 eggs
2/3 cup rice milk- w/ vanilla
3 tsp. tapioca flour
¼ tsp. xanthum gum

375 degrees for 45 min or until it sets up with a knife test just like any other regular pumpkin pie. Cover the edges of the pie crust for most of the cooking time and take the cover off for the last 10 min or so of cooking time to brown.

1 comment:

darnold23 said...

I'm trying to cook more with agave nectar whenever I think it will work. Most of the time it does. Mister Linky is up for this week's Crock Pot Wednesday and there's a giveaway going on. Come check it out.