Wednesday, October 3, 2012


Now traditional pumpkin pie can be a gluten free crowd pleaser. With its golden crust, garnish of stewed cranberry and shredded coconut, it looks as good as it tastes.

1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
3/4 c sugar
2 eggs
2 cups pumpkin
12 oz evaporated milk
Mix all dry ingredients. Mix all wet ingredients. Combine.
1 cup brown rice flour ground in coffee grinder
1/2 cup cornstarch
1/2 cup white rice flour
1 tsp xanthan gum
1 1/2 tsp salt
1/4 c cold milk
1/2 c oil
Mix dry ingredients. Add oil. Add milk. Refrigerate for 1/2 hour minimum. Roll out between two sheets of wax paper and/or press into 9" pie plate. Fill with pumpkin. Bake at 400 degrees for 15 minutes, then 375 for 45 minutes, or until toothpick inserted at center comes out clean. Also makes five 4 inch tarts (as shown in photos). Cool on rack.
1/2 cup cranberries
1/2 cup water
1/4 cup sugar
1/2 cup shredded coconut (sweetened or unsweetened)
Place cranberries, water and sugar in small saucepan. Boil until liquid is absorbed. Sprinkle pie with coconut. Place cranberries around edge of pie.

1 comment:

Tina Jin said...

Hi G.F. Veg,

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