WOW Your Quests With This Pumpkin Pie

[Dee]

Pie Crust
1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
2 tablespoons sugar
1/4 teaspoon salt
2 teaspoons xanthan gum
4 ounces Earth Balance GF/DF/SF margarine or Spectrum shortening
1 large egg, beaten or equivalent of egg replacer
1 teaspoon apple cider vinegar
3 tablespoons ice cold water
Mix flours, salt, xanthan gum, margarine or Spectrum shortening in a bowl. (I use my Kitchen Aid mixer.)
In a separate bowl, whisk together the egg, vinegar and ice water.
Slowly stir the egg mix into the flour mix, until a ball is formed.
Take dough out of mixer and make 2, equal in size, discs.
Wrap the dough in plastic wrap and place in the fridge for at least an hour.
If the pastry is a little hard when removed from the fridge, knead again a little bit.
Roll out on waxed paper that has been floured.
Place in a 9" pie pan and flute edges.

Pumpkin Mixture
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1 can (15 oz.) pumpkin ( Libby's )
12 oz. DF milk (rice, almond, hempseed, coconut)
Mix sugar, salt, spices in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in DF milk.
Mix well.
Pour into pie shell.
Bake at 400 for 15-20 minutes.
Take out of oven and cover the top of pie with the streusel topping.(You may want to cover the edges of the pie with foil at this point to prevent over browning.
Turn oven down to 350.
Now put the pie back into the oven for another 40-50 minutes. (Check for doneness at 40 minutes.)

Streusel Topping:
1/2 cup firmly-packed brown sugar
4 Tbsp. GF flour mix
6 Tbsp. Earth Balance GF/DF/SF maragarine or Spectrum shortening
1 1/2 cups chopped walnuts or pecans.
Use your fingers to break apart and mix ingredients. (You want it to have a crumb like topping, not a cobbler.)

Caramel Sauce
2- 14oz. cans unsweetened coconut milk
1-1/2 c brown sugar
1/2 tsp salt
Put above in a saucepan & whisk until sugar dissolves over medium heat.
Then bring to a boil and whisk until it is reduced to 2-1/2 cups.
About 20 minutes.
Then transfer to small jars.
You can make this up a week ahead.
I use the caramel sauce to drizzle over the slices of this pumpkin pie.

[teagirl]

Hi Dee, I'm puzzled by this recipe - where's the pumpkin? The only place I can think it might be is

1 can (15 oz.) Libby's

is this it? Is Libby's a brand? We don't have such a name in Ontario but it sounds as though it's a brand name.
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[Dee]

Hi Maxine!!!!
Yes, Libby's a a brand here!
Thank you for bringing that to me attention.

Dee~~~

[Marcia K]

Going to try this without the crust.