Delicious recipe that is gluten free --- sounds really yummy! GINGER-PUMPKIN CUSTARD PIE Even though this recipe has no milk whatsoever, it is very rich and creamy if not over-baked. Makes: One 9 pie Ingredients: Gluten-Free Crust 2 Tbsp Ghee ¼ tsp Celtic Sea Salt or ¼ tsp Pink Himalayan Salt 1 tsp Kuzu for firmer crust or 1 tsp Arrowroot Powder for firmer crust ¼ cup Amaranth flour ¾ cup Pecan Meal (my favorite), finely ground —you may buy or grind your own in blender or Almond Meal/flour, finely ground 1. Melt Ghee or Coconut Oil on low heat. Melt in pie pan, if you want to wash fewer pans. 2. Mix Almond Meal and Flour, Salt and Kuzu, if you use it, right in pie pan. Important Note: Mix until mixture clumps together, so the Oil spreads evenly and mixture presses well into pan and stays more firm. 3. Press into pie pan. Filling 1 inch organic Ginger Root, sliced in about ¼ inch slices, ½ cup purified Water 3 organic or free-range Eggs 2 cups organic canned (check label to make sure it is 100% Pumpkin and does not have other ingredients) or 2 cups organic fresh Pumpkin, baked and mashed or for natural sweetness, 1 cup Pumpkin and 1 cup Squash or Sweet Potato, baked and mashed ½ tsp Stevia of choice and ½ cup Raisin Sauce (p. 42,79 or 91) 1 Tbsp Quinoa flour ½ tsp Celtic Sea Salt or ½ tsp Pink Himalayan Salt 1 tsp organic Cinnamon ½ tsp organic Nutmeg ½ tsp organic Allspice 1 tsp organic Vanilla Extract (optional) or 1 tsp vanilla flavor (Celiacs may not tolerate extract) or fresh organic Vanilla Bean 1. Blend in blender: Ginger Root, Raisin Sauce and Water, then pour into saucepan. 2. Bring Ginger mixture to a boil while doing next step. 3. In a separate heat-proof bowl, mix together remaining ingredients. 4. Add boiling Ginger mixture to dry ingredients and pour into 9 pie shell. 5. Bake 400 °F for 15 minutes (375 °F for 30 minutes). Check. Best if not too firm.
Posted on: Sat, 09 Nov 2013 15:16:40 +0000
Trending Topics
Recently Viewed Topics
© 2015