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From Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust
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Gluten-Free Goddess Recipes
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Originally published November
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Includes recipe for pumpkin pie with praline topping
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http://glutenfreegoddess.blogspot.com/2010/11/gluten-free-pumpkin-pie-with-praline.html
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Crust ingredients:
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Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust
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Originally published November
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First, make the crust.
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Crust ingredients:
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1 cup flaked unsweetened organic coconut
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1 cup pecan pieces
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1/2 cup all purpose gluten-free flour blend
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1/2 cup organic light brown sugar
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2 teaspoons ground cinnamon
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5 tablespoons vegan butter (I used Earth Balance)
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Instructions:
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Preheat the oven to 350u00b0F.
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Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.
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Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.
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Bake in the center of the oven for about 7 minutes, to set.
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Remove the pan and set aside.
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Make pie filling (adapted from New York Times).
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Filling ingredients:
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1 and 1/4 Cups cooked pureed pumpkin
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3/4 Cups sugar
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1 teaspoon gluten-free flour
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2 eggs, slightly beaten
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1 Cup coconut milk (or 1 Cup evaporated milk if not allergic to dairy)
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2 Tablespoons cold water
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1/2 teaspoon vanilla
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Combine pumpkin, sugar, salt, spices, flour in bowl. Add eggs and mix well. Add milk, water and vanilla. Mix and pour into pie shell. Bake 45 to 50 minutes at 400 degrees or until clean knife inserted in center of pie comes out clean. Cool before serving.
