Gluten free thanksgiving round 2! One thing we definitely miss is my Mom’s famous homemade pumpkin pie! I do not enjoy making gluten free pie crust as it’s really finicky and iffy in the taste department….and baking it without the crust just feels like something is missing. Hence my excitement when I found this recipe off of digestive health dietitian Stephanie Clairmont’s website (http://stephanieclairmont.com/low-fodmap-recipes/a-gluten-free-thanksgiving-feast/ ) This recipe was simple – using crushed up gluten free cookies and butter for the crust! Why didn’t I think of that before?! So I whipped up this recipe and the response from hubby was *muffled with a mouthful of pie* “This is phenomenal”! I’ll be making this again.
For the cookie crust:
16 Udi’s Gluten Free Snickerdoodle Cookies
2 Tbsp GF vegan margarine or butter, melted
For the filling:
2 cups pureed pumpkin
1 cup canned, unsweetened coconut milk
1/2 cup light brown sugar, firmly packed
1 Tbsp maple syrup
1 Tbsp corn or tapioca starch
2 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1. Preheat the oven to 425°F (220°C). Place the Udi’s Snickerdoodle Cookies in a food processor and pulse to form fine crumbs. Transfer to a bowl and stir in the melted vegan margarine or non-dairy alternative, combining well. Press the dough evenly into a 9 inch pie plate with your fingers to form a crust, pushing up the sides and pressing firmly. Bake for 7 to 8 minutes, until crust begins to brown. Set aside to cool.
2. Reduce the oven to 325°F (165°C). Make the filling by combining all the remaining ingredients in a large bowl and beating or whisking until smooth and well combined. Pour into the baked crust and bake for one hour or until a knife inserted in the center comes out clean. Allow to cool completely before serving (about 2 to 3 hours). Serve cold or reheat in oven at 350°F (177°C) for 15 minutes.