Here are the pumpkin pie filling recipes I promised. Better try them out a few times before the big day. You know, to get them just right……
Pumpkin Pie #1: Nutty Pumpkin Pie With Honey
(From The Allergy Self-Help Cookbook, by Marjorie Hurt Jones, R.N.)
- 1/2 cup Brazil nuts or cashews
- 1 1/4 cups boiling water
- 1 1/3 cups pumpkin puree
- 1/2 cup honey or agave nectar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 3 tablespoons arrowroot
- 2 tablespoons cool water
- 1 baked crust
In a blender, grind the nuts to a fine powder. With the motor off, scrape the bottom of the jar with a spatula and blend again. Add 1/2 cup of the boiling water and process for 2 minutes. Add the remaining boiling water and blend for 10 to 20 seconds.
Add the pumpkin, honey or agave nectar, cinnamon, nutmeg, ginger, salt, and cloves. Blend well.
In a 3-quart saucepan, dissolve the arrowroot in the cool water. Stir in the pumpkin mixture. Bring to a boil, stirring often. Reduce the heat and cook for 3 minutes. Reduce the heat and cook for 3 minutes. Remove from the heat, let cool until lukewarm, and pour into the pie shell. Chill a few hours before serving.
Pumpkin Pie #2: Old-fashioned Pumpkin Pie
(From The Gluten-Free Gourmet, by Bette Hagman)
- 2 eggs
- 16 ounces pumpkin puree
- 3/4 cup sugar*
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups cream or nondairy substitute**
- 1 unbaked crust
In a large mixing bowl, beat the eggs slightly. Add pumpkin, sugar, salt, and spice. Stir together. Add the cream and mix thoroughly. Pour into the unbaked crust. Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F and bake another 45 minutes, or until a knife inserted in the center of the pie comes out clean. Cool.
Serve cold with whipped cream or whipped nondairy topping if desired.
*Substitute 1/2 cup agave nectar, honey, or molasses for the sugar and reduce cream by 1/2 cup.
**Try substituting Silk creamer or vanilla soy yogurt.