side note here – eventually i’ll get to where i post about once or twice a week. but for now, i’m going to when i think of something that i just have to share with you. =)
i love pie, but i’m pretty particular about it too. It can’t be too sweet or too blah. The crust cannot, cannot, cannot be under cooked or hard as cardboard. The filling cannot be dry or too runny (i hate it when the filling of apple pie just ‘leaks’ when you put it on your plate ). Of course, my particularity with pies mainly is when i bake it or – horror of horrors – buy one. I’m nice enough that if someone baked me a pie, i will love it and eat every bite quite happily.
But MY PIES? That’s another story. i will play with the recipe until i get it just right. Of course, that means i have get to eat more pie.What’s even better is that my OH (other half) loves pie as much as i do. I have baked and eaten more pumpkin pie this fall than the past 3 years together. I love it.
So, here’s the PUMPKIN PIE recipe that we’ve been messing with. now, remember, we can’t eat gluten, dairy or eggs. we substitute eggs with duck eggs now – glory hallelujah. And in this, i use the Pamela’s GF Baking Mix – i’ll add a link below – it is my favorite flour mix, since i haven’t gotten around to making my own.
i got the crust recipe off the blog simplygluten-free.com – she has a lot of good tips and advice!
Perfect Gluten-free Pie Crust
Ingredients
½ cup unsalted butter or solid, all vegetable non-dairy shortening
2 to 4 tablespoons cold water
*1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling
1 teaspoon kosher or fine sea salt
2 tablespoons sugar – i added another 1 1/2 TB this time
mix all ingredients – except the water – use pastry knife to cut up butter in flour mix completely , then add water. i like to use a fork and mix until the dough starts to follow the fork. i have not tried to roll this dough out. if you want to, go to her blog and see how she says to do it. but i plop it into the pie dish and use my fingers to push it out until it fills the pan like your regular pie crust would . use a fork and stab several times in the bottom
Preheat oven to 350 degrees. blind bake the crust for 30 min. then check it. this is what mine looked like. i let it get a little too dark – but i was watching a black and white slapstick comedy….
let cool completely.
Dairy Free Pumpkin Pie from healthdiaries.com
Ingredients
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp ground cloves -have never used… but let me know how it tastes!
2 large eggs – i use 1 duck egg..
1 can (15 oz) pumpkin puree
1 can coconut milk
1 unbaked 9-inch pie shell
Directions
Preheat oven to 425 degrees.
Beat eggs in large bowl. Stir in pumpkin, sugar, cinnamon, salt, ginger, and cloves. Gradually add coconut milk while stirring.
Pour into pie shell. Bake for 15 minutes at 425 degrees, then lower temperature to 350 degrees and bake for 40 to 50 minutes or until a knife inserted into the center comes out clean.
– i just put my oven at about 325 degrees and put it in for about 50 minutes. check and make sure it isn’t still runny in the middle. if it juggles like jello, pull it out. 
and then do you know what my OH did? he bought us whipping cream…rice whip. in the can. SIGH. =) 
side not – yes, that’s my dog in the background there. begging for a treat (she knows and hates the rule that she’s not allowed in the kitchen when i’m baking) .
okay. this is the finished product. absolutely delicious. the cooler you let it get —if you can keep from gobbling it down the minute it comes out of the oven – the more set it will be. as you can see from this picture, i didn’t wait quite long enough. but boy was it good. 
the start of a good life 