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Anyone? I'm looking for a recipe. Savory or sweet.
On top of that I have the squash (which happens to be a Marina di Chioggia, not pumpkin) which I need to make into puree for the pie filling. No convenient can. I assume peeling, cubing, and roasting it in the oven with a light brushing of olive oil before pureeing it in the food processor with the rest of the pie ingredients is the way to deal with it, but any additional helpful suggestions is appreciated.
I will likely make a buckwheat pie crust to go with it, but welcome other gluten-free pie crust recipes, as I haven't made a pie from scratch for many years.
Also, just to re-iterate: NO soy, tofu, egg, or gluten in the recipe! Thanks!
On top of that I have the squash (which happens to be a Marina di Chioggia, not pumpkin) which I need to make into puree for the pie filling. No convenient can. I assume peeling, cubing, and roasting it in the oven with a light brushing of olive oil before pureeing it in the food processor with the rest of the pie ingredients is the way to deal with it, but any additional helpful suggestions is appreciated.
I will likely make a buckwheat pie crust to go with it, but welcome other gluten-free pie crust recipes, as I haven't made a pie from scratch for many years.
Also, just to re-iterate: NO soy, tofu, egg, or gluten in the recipe! Thanks!
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SF Bay Area
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Re: Recipe challenge - gluten, egg AND soy-free pumpkin pie?
Tue, January 27, 2009 - 12:06 PMMy boyfriend makes pie like this all the time.Grind nuts and combine with sugar and butter to make kind of a cookie crust. For filling combine baked pureed pumpkin with molasses, sugar, pumpkin pie spice, coconut milk and a little bit of corn starch, it should be very thick. It's not custardy like most pumpkin pie, but still good. -
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Re: Recipe challenge - gluten, egg AND soy-free pumpkin pie?
Mon, February 2, 2009 - 6:57 PMMaking the crust out of nuts/sugar/butter is a great solution for the gluten free part.
If you don't have dairy restrictions and want something creamier, you can make a pumpkin mousse for the filling. Puree the squash, combine with 1 cup cream, sugar and lots of spices in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip more heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into pie 'crust'. Serve with more whipped cream and sprinkled with cardamon or candied ginger.
Or some other cream/pudding based pumpkin filling recipe.
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