Tuesday, December 2, 2008

Pumpkin Pie

This pie is so good, even my non-allergic extended family enjoyed it.

1 1/4 c GF flour(s) - I used 1/2 sorghum; 1/2 rice*
1/2 tsp sea salt
1 T sugar (optional)
1/2 c shortening - I used palm oil from spectrum
1/4 c ice water

1. DO NOT SKIP THIS STEP! Refrigerate the flour(s) & shortening. I did it overnight so I could make the crust first thing in the morning, but I'm sure a few hours would suffice.

2. In a food processor or similar, Mix the flour(s), salt & sugar. Add the shortening broken into small chunks. Mix until crumbly. Pour in water as the mixer is running. The dough will thicken and might ball up.

3. I just used my hands and pressed the dough into two pie pans. Next time (this afternoon, in fact) I will try rolling the dough out between two pieces of wax paper.

4. Prick the crust all over and set aside.

2 c fresh pumpkin puree (I actually used butternut squash from my garden)
1/2 c boiled tapioca pearls or pureed, boiled tapioca root **
1/2 cup brown sugar***
3 T gelatin (4 packets of knox gelatin) + 9 T boiling water (~1/2 cup water)****
1/2 tsp sea salt
dash of pumpkin pie spice: cinnamon, ginger, cloves, allspice

1. Roast or boil pumpkin/squash. puree in food processor or blender.

2. Prepare tapioca pearls or yuca root.

3. In a food processor, blend squash & tapioca. While running, add gelatin mixture.

4. Add sugar, salt & spices.

5. Pour into pie shells.

6. Bake at 350 for 90+ minutes. Set your timer to an hour and then check in 15 minute intervals. I knew it was ready when the outside edge of the filling was browning and the middle felt set to the touch.


* i imagine millet and potato flours would work well here too. or just all sorghum
** also known as cassava or yuca. I got mine at Tom's. I get my small pearl tapioca at Oryana. I think if you used the small pearl tapioca, you'd want to make it a 1:1 ratio, like 1/4 cup tapioca to a 1/4 cup water, instead of the directions for "pudding" on the box. i used this in place of cream.
*** i was out, so i used 1/2 c white sugar + 1 T molasses; i bet honey or maple syrup would taste great here, too
**** pour boiling water over the powdered gelatin, stirring until dissolved. throw into the freezer for 5 or so minutes, to cool. mix until frothy after you take it out. i used this in place of eggs.