Tuesday, November 30, 2010
Monday, November 8, 2010
I made this pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
In a food processor bowl add:
1 14.5-oz can pumpkin
1 1/2 cups plain coconut milk
2 teaspoons vanilla
2 tablespoons light olive oil
3/4 cup brown sugar
1/2 cup Gluten Free Pancake Mix
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Makes 8 slices.