Aunt Maggie's Pumpkin Spice Pie for the Gluten-free Ratio Rally

There's nothing more quintessential to me about fall than pumpkin pie.  And luckily for me, I have a family who loves it just as much as I do.  Which is why I decided to feature my Aunt Maggie's amazing recipe for pumpkin pie for this month's Gluten-free Ratio Rally.  Her pie is legendary and is one of the things our family looks forward to most each fall, and it will make your house smell like the season. 

Many thanks to Lisa from Gluten-free Canteen for hosting this month's Ratio Rally!  

The filling for this comes together so easily, so that part will be a piece of....pie?  You can literally just dump it all in a bowl and mix it up with an electric mixer in less than 5 minutes.  Done.  And even though making a pie crust from scratch may seem daunting (I know it did for me!), it's really much simpler than you might expect.  And it will be so delicious, you'll be glad you took the extra 20 minutes to do it - I promise.  This crust turned out wonderfully firm and flakey (like a good crust should be), and the filling set beautifully thanks to a milk substitute of So Delicious Unsweetened Coconut Milk.  We always have this pie (erm, several of these pies) at Thanksgiving, but you can use any excuse to make it anytime.  For example: It's Friday.  Bam - good enough reason to make a pumpkin pie.

It worked for me, anyway.  And it disappeared just as quickly as it came together.

Aunt Maggie's Pumpkin Spice Pie 

For the pie crust:
1/2 cup sorghum flour
1/2 cup brown rice flour (plus about 1/2 cup more for dusting when rolling out)
1/2 cup potato starch
1/3 cup cornstarch
1/2 cup sugar
1/2 tsp. xanthan gum
1/4 tsp. salt
8 tbsp. butter
1 large egg
1 tbsp. vanilla extract

To brush on top:  1 egg white, beaten

Preheat your oven to 350 F.  Spray a 9-inch pie dish with cooking spray.

Combine the flours, sugar, xanthan gum, and salt.  Cut the butter into the flour mixture until it's small and crumbly.  Beat the egg and vanilla together, then add to the crust.  Mix with a fork, and then with your hands to form it into a cohesive ball.  Add extra brown rice flour as needed so that it's not sticky.  Cut in half and roll into two equal size balls, and wrap into saran wrap that has been sprayed with cooking spray.  Place in the freezer for at least 10 minutes.  If you're making two pies, remove both balls of dough from the freezer; if you're just making one pie, remove one of them and leave the other in the freezer until you're ready to use it another time.  Place the dough (one ball at a time) on a surface dusted with brown rice flour.  Place the sprayed saran wrap (spray side down) on top of the dough and press down.  Using a rolling pin, roll to a thin consistency, about 1/8 inch, adding more brown rice flour as needed to avoid sticking.  As best as you can, place the sheet of dough into the pie dish.  Don't worry too much if it falls apart; just scoop up the pieces and press them down into the bottom and about 2/3 of the way up the pie dish.  Brush the pie crust with the beaten egg white and place in the oven to pre-bake for 7 minutes, then remove from the oven to add the pie filling.

While the dough is chilling, prepare the pumpkin filling.  You'll need:
3 tbsp. Earth Balance Buttery Spread
1 cup white sugar
2 tbsp. brown sugar
1 can pumpkin
3 eggs
3/4 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
3/4 tsp. nutmeg
1 1/2 cups So Delicious Unsweetened Coconut Milk

Melt the Earth Balance and beat together with the sugars and pumpkin.  Add the eggs one at a time and blend in, then add the cinnamon, pumpkin pie spice, and nutmeg (more of each to your own taste, if desired).  Add the So Delicious Coconut Milk 1/2 cup at a time.  The filling will seem rather fluid; that's ok!

Pour the pumpkin pie filling into the pre-baked pie crust.  Return to the oven and bake for about 1 hour, or just until a toothpick inserted comes out clean.  After about 30 - 40 minutes, check to make sure the top isn't starting to get burned; if it is, use a piece of tin foil to create a little tent over the pie to protect the top but still allow the filling to set.

Remove from oven and let cool completely.  Keep refrigerated until ready to serve.  Serve plain or with gluten-free whipped cream topping.


Check out the rest of this month's Ratio Rally's delicious pie ideas:

TR from No One Likes Crumbley Cookies Chocolate Mousse Pie
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri  Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Silvana Nardone from Silvana’s Kitchen Chicken Potpie
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart 
~Mrs. R from Honey From Flinty Rocks Mock Apple Pie
Irvin from Eat the Love Double Butterscotch Apple Pie

Banana Cream Pie Bites

I DARE you to eat only one of these.  Triple dog dare you.

I developed this recipe for the Boston Pie Experiment this last weekend.  It was a pie contest really (or maybe pie bonanza is a better way to describe it, with just under 30 different kinds of pies to be sampled), but I didn't enter to compete.  I kind of just wanted an excuse to bake a ridiculous number of pies and create a new recipe.

This recipe underwent many iterations over the last few weeks.  I tried almond milk and coconut milk (both vanilla and regular flavors). With and without gelatin.  With less Earth Balance and with more Earth Balance. As a whole pie and as tiny pie bites.  They were all delicious, but I finally settled on this recipe as the one that held up best under adverse conditions (read: outside of refrigeration for any period of time).  My co-workers tried it, and I made one for my friends for my birthday a few weeks ago.  It got rave reviews.

My personal goal was not to win the pie contest.  It was simply to have people like my pie, even though it was the ONLY gluten- and dairy-free pie amid 30 regular old gluten pies.

And they did.  I tried not to stare at people as they ate it, but I surreptitiously stole glances at them as they tasted this, an expression of surprise coming over their face as the flavors washed over them (first the lovely banana flavor topped with whipped soy cream, followed by the slight kick of the gingersnap crust).  I read their mouths through the din in the room as they commented to their friends, "That is REALLY good!" A few people came back for a second sample.  And one of the guys running the event even high-fived me after tasting it. 

It was a true test of taste to put a banana cream pie with a gluten-free crust and no cream (!) up against the buttery, flour-y, dairy-laden pies I was surrounded by.  But no one (that I saw) spit this out.  Most seemed to enjoy it, perhaps to their surprise.  And that's all the prize I wanted.

Banana Cream Pie Bites
This will make one regular banana cream pie or about 50 - 70 banana cream pie bites.

For the crust:
1 bag Trader Joe's Gluten-free Gingersnaps
2.5 tbsp. Earth Balance Buttery Spread

For the filling:
1 tbsp. brown rice flour
1 tbsp. sweet rice flour
1.5 tbsp. cornstarch
1/8 tsp. salt
1/2 cup + 3 tbsp. white sugar
3 very ripe medium bananas
3/4 cup So Delicious Vanilla Coconut Milk (Trader Joe's has a new vanilla coconut milk that works, too!)
1 packet Knox gelatin + 2 tbsp. hot water (don't mix until right before you're going to use it!!)
3 egg yolks, beaten
2 tsp. vanilla extract
1.5 tbsp. Earth Balance Buttery Spread

If desired: Soyatoo Soy or Rice Whip to top (totally optional!)

For a whole pie:  A regular pie dish.
For banana cream pie bites: Mini-cupcake liners.


Preheat the oven to 350 F.

Put the whole bag of gingersnaps and the 2.5 tbsp. Earth Balance in a food processor and blend until very smooth and crumbly.  You want these to be very tiny crumbs that are well-incorporated into the butter.

If you're making a whole banana cream pie:  Pour the crumb mixture into a pie dish and pat it evenly around the sides and bottom of the pan.  Make sure you pat it down very firmly.

If you're making banana cream pie bites: Place a heaping teaspoon of the mixture into each mini-cupcake liner.  Using your thumb or the teaspoon, press it down firmly into the cupcake liner, creating a little well for the banana cream. 

Separate your egg yolks and whisk them lightly in a medium-sized bowl.  Set aside.

Rinse the food processor out and blend the bananas and coconut milk together for about 3 - 4 minutes, or until very smooth.  In a large sauce pan, combine the brown rice flour, sweet rice flour, cornstarch, sugar, and salt and whisk together.  Add the banana and coconut milk mixture and whisk together.  Combine the Knox gelatin powder with 2 tbsp. of hot water, whisk together, and add immediately to the pot, stirring it in well (if you don't add it right away, it will become a block of gel).  Cook over medium heat, whisking constantly to avoid the flours settling, until it comes to a full boil.

When it comes to a boil, turn off the heat.  This is where it gets slightly tricky. You're going to add some of the hot mixture to the egg yolks, but just a tiny bit at a time, whisking each bit thoroughly into the eggs before adding more.  You're doing this to bring the temperature of the eggs up slowly so they don't cook or curdle on you.  Add about a tablespoon or less at a time until you've added about 1/3 of the banana cream mixture, and then return the egg mixture to the original pot and mix it in with the rest of the banana cream.  Return to medium heat and continue to whisk until it comes to a boil.  Boil for 2 more minutes (keep on whiskin'!) and then remove from heat.  Stir in the vanilla and Earth Balance Buttery Spread.

If you're making a whole banana cream pie: Pour the whole thing into the pie crust you prepared earlier.  Bake for 10 minutes at 350 F.  Remove from oven and let cool, then refrigerate for at least 4 hours to set.

If you're making banana cream pie bites:  Measure out a heaping teaspoon of banana cream for each pie bite. Bake for 6 - 8 minutes or until the edges of the crust are golden brown. If you're baking two trays at once, be sure to rotate them halfway through so they don't bake unevenly.  Let cool and then refrigerate for at least 4 hours to set.

No matter what kind of pie you're making: Top with Soyatoo Rice or Soy Whip and any leftover gingersnap crumbs before serving, if desired.  And try not to eat all of it yourself!

Strawberry Cream Pie

I know.  It's not exactly the prime time of year for strawberries.  But this winter has been so full of white and gray, snow and clouds, that it was time for a splash of color.  And.....February was a good time for pink and red (National Heart Month and all - oh, and Valentine's Day).  When I saw strawberries at Haymarket a few weeks ago, I grabbed them eagerly without any clear plan for them yet.  But I knew something good would come out of a carton of strawberries.

This was a pretty divine splash of color.  At first I thought it was going to be too sweet, but no - it was fantastic.  Everyone who tried it raved about it!  (That is, with the exception of a certain slightly picky 5 year old who hates coconut - but she still loved the strawberry filling sans crust.)  So if you're baking for a coconut-hater, not to worry - use your own favorite pie crust, but keep the filling.  The filling is definitely a keeper.

 

Strawberry Cream Pie 

1 Coconut Almond Pie Crust

For the filling:

16 oz. strawberries, sliced or chopped

2/3 cup granulated sugar

1 package Knox unflavored gelatin

1/2 cup cold water

2 tsp. lemon juice

1/2 tsp. almond extract

1 1/2 cups gluten-free, dairy-free whipped topping or vanilla custard (you want something that is pretty firm in consistency)

1 tbsp. vanilla

Slice the strawberries and combine with the sugar.  Set aside to rest together for 15 - 20 minutes.

Place the 1/2 cup cold water into a small saucepan.  Pour the packet of Knox gelatin and let dissolve.  Turn on the heat and bring to a boil, simmering until the gelatin is fully dissolved.  Remove from heat and mix in the lemon juice and almond extract.  Pour over the strawberry-sugar mixture and mix well.  Leave to sit for at least 15 - 20 minutes, or until cooled to room temperature.  The mixture will be very...gel-ly at that point.

When the strawberry mixture has cooled, fold in the vanilla and gluten-free, dairy-free whipped topping or vanilla custard.  Spread evenly into the prepared Coconut Almond pie crust and cover.  Chill in fridge for at least 4 hours before serving to allow it to fully set.  Keep refrigerated (unless eating!).  

Coconut Almond Pie Crust

I've never really been much of a pie person in the past.  I'm not sure why.  Pie always seemed like so much work, and so messy.

But...that is one beautiful crust.  And it was so simple to make.  What on earth was keeping me from making pie all this time??

I used a strawberry custard filling in this for the first try, and it was delicious.  But I would imagine other successful flavor combinations oould include vanilla custard, chocolate pudding, key lime filling, non-baked cheesecake, or any dark berries - especially raspberries.

I taste-tested this with the kids I babysit, and while one of them hated it (because she hates coconut and almonds!), the other one couldn't get enough of it.  I eventually had to cut her off.  Her parents loved it, too.  They said the crust reminded them of Coconut Almond KIND bars.

This is probably the easiest pie crust you'll ever make - you don't even have to worry about peeling flour off of your rolling pin when it's done.  So, have at it.  As a former pie skeptic, I can tell you - it's worth it.

Here's what mine looked like just before going into the oven.  A springform pan would work best for this recipe, but if you don't have one (as I don't), a regular old 9-inch pan will work just fine, too.

Coconut Almond Pie Crust

1 cup shredded unsweetened or sweetened coconut
1/2 cup almond flour
1 tbsp. sweet rice flour
1/4 tsp. sea salt
2 tbsp. Earth Balance Buttery Spread
1 tbsp. vanilla extract

Preheat the oven to 300 F.  Spray a 9-inch nonstick pan (or a springform pan if you have one) with cooking spray.

Combine the coconut, almond flour, sweet rice flour, and salt in a bowl.  Add the Earth Balance Buttery Spread and vanilla extract and cut them into the dry ingredients until the mixture is crumbly and the butter is evenly distributed.  Press into the pan, pushing some of the dough up along the side of the pan.  Place in the oven for 20 - 25 minutes or until the coconut is lightly browned.  Watch it carefully so the coconut doesn't burn!  If it's browning too quickly, you can place a piece of foil loosely over the pan until it's done.

Remove from oven and cool before filling with cold filling.

**If you want to use this for a pie whose filling needs to be baked, I would place it in the oven for at least 10 minutes to firm up the crust before adding the filling.  I haven't tried this yet with a baked pie filling so I cannot guarantee that it won't burn being in the oven that long!