I didn't think I'd post another pumpkin pie recipe again this week, but when the kids had some friends over to play and requested pumpkin pie for dessert, I thought I'd look around on the web to see what I could come up with. You see, I don't like making pie crust. I wasn't very good even back in the days when using white flour and lots of shortening. And now when limiting fat intake and using gluten free flours the chances of rolling a crust and getting it to the pie plate without it breaking, cracking or crumbling is very slim. They usually taste ok, but have the look that only a child could overlook.
I found a pumpkin pie recipe at one of my favorite blogs that looked very promising, and makes it's own crust. We gave it a test run the day before the kids came and it looked promising, though I figured out a few ingredients that do not work. I change the flours and starch, the next day and all agreed the pie was a success.
Here are some things I have learned in the process. Arrowroot (replacing corn starch) and Sweet Rice Flour (replacing the rice flour) is not a good combination. It made a pudding like middle with a rubber like crust. Sorghum flour is an excellent replacement for the rice flour. And as for the starch, I went to the store and got some more corn starch, and it worked as suggested. Instead of soymilk, I used hazelnut milk from Pacific Foods for the milk and thought it made a good flavor addition to the pie. In the first pie I used all the sugar recommended, but thought it was a little on the sweet side, so in the second batch I used 1/2 cup, and it seemed sweet enough to me, and I thought I might even try using less next time. (But if you are serving it to sugar addicts, you may need the full amount) I didn't have any vanilla, and it was delicious without it.
You will find the original recipe at http://blog.fatfreevegan.com/2006/10/and-answer-is.html.
Here is my adapted recipe.
>Impossible Vegan Pumpkin Pie
Adapted from http://blog.fatfreevegan.com/2006/10/and-answer-is.html
1 1/2 cups soymilk or other non-dairy milk
1 tbsp. Ener-G egg replacer*
1 tbsp. cornstarch
2 cups pureed or mashed cooked pumpkin
1/2 cup rice flour (or flour of your choice--not whole wheat, which makes it gummy) I used sorghum flour
2 tsp. baking powder
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 tsp corriander
1/4 tsp ground ginger
1/2 tsp. salt
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
Put the ingredients in the blender, and blend well for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)
Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.