Gluten Free Double - Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A crunchy sunflower seed, pumpkin seed and almond crust provides a hearty base for the rich and creamy pumpkin custard filling. You'll never miss the gluten or the doughy pastry! This is equally delicious frozen - one of my friends prefers it that way! Read more ! Ingredients:
1/2 cup toasted, chopped almonds |
2/3 cup toasted, unshelled sunflower seeds |
2/3 cup toasted, in-shell pumpkin seeds |
1 tbsp granulated sugar |
2 tbsp butter, melted |
1 tbsp tapioca starch |
2 tbsp cold water |
5 oz lite silken tofu (mori-nu is gf) |
1 1/2 cups pureed pumpkin |
1/2 cup apple butter |
1/3 cup packed brown sugar |
2 tsp pumpkin pie spice |
6 fl oz evaporated skim milk |
Directions:
1. Preheat oven to 375F, grease the sides of a 9 springform pan and line the bottom with parchment paper. Place pan onto a baking sheet and set aside.
2. In a food processor, combine almonds, sunflower seeds, pumpkin seeds and sugar. Process to a fine mealy crumb.
3. Stream in the melted butter, pulsing to combine.
4. Press the mixture firmly into the bottom of the springform pan.
5. Bake 12-15 minutes, set aside to cool while preparing filling.
6. Preheat oven to 425F.
7. Mix tapioca starch and water in a small bowl, set aside.
8. In the clean bowl of a food processor, puree tofu with the tapioca slurry until completely smooth.
9. Add pumpkin, apple butter, brown sugar, spice and evaporated milk, pureeing completely.
10. Pour into the cooled base.
11. Bake 20 minutes, then cover the springform pan with foil and return to the oven for a further 25 minutes.
12. Cool completely in the pan, then chill in the refrigerator before unmoulding and serving.
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