GFCFSFPF PUMPKIN PIE & CRUST HELP

[Guest guest]

I need to make a " pumkin pie " dessert for my son for Thanksgiving. It

has to be GFCF, soy free, egg free, peanut free, and potato free. I

don't use sugar much either.

 

I'm open to any interpretation of pie. I've thought about using a nut

crust, a cookie crust, or making just the filling as a " custard. "

 

This recipe below in its oringinal form is just AMAZING. It is

typically served with whipped topping, but that is out, now. I have

partially adapted, but, I'm struggling with the items that have a " * "

next to them.

 

PUMPKIN PIE CAKE

 

4 eggs, slightly beaten (or 2 bananas)

1 (16oz) can pumpkin

* 1 1/2 cups sugar (agave or honey? but how much?)

2 tsp pumpkin pie spice

1/2 tsp salt

* 1 can (12-13oz) evaporated milk (can I reduce rice milk?)

1 box of yellow cake mix (I'll probably use Namaste's brand)

* 2 sticks butter or margarine melted (this is tough. I may forego it)

1 cup chopped nuts

 

Mix first six ingredients in a bowl in the order listed. Pour into 9

x 13 pan. Sprinkle cake mix over filling. Drizzle melted butter over

cake mix. Sprinkle nuts over top. Bake at 350ºF for 60 minutes.

 

 

 

I was also wondering if I par-baked a Namaste cookie mix if that

would work as a crust substitute?

 

I also thought about making it sort of " pudding style " and pouring

the filling over slices of rice or millet bread. I'm debating how to

address that idea. May be brush a little honey and cinnemon on the

slices before baking them? I don't know.

 

I don't mind a nut crust, but I don't know if my son will like it.

 

 

Any help woudl be great. Thanks!

[Guest guest]

Randi,

 

Go to the recipe files, choose desserts, then pie and pie crusts, then

pumpkin. The first recipe on the list is called Angela's Pumpkin pie,

it fits your list and is a very nice pie. Just don't overbake it. I

was so thankful to find it for our Canadian Thanksgiving in October.

I took it to the family get together and nobody realized that it was

allergy food. They just said that it was good. It is also pretty

easy to make.

 

Melanie

 

, " Randi "

<rjsnailmail> wrote:

>

> I need to make a " pumkin pie " dessert for my son for Thanksgiving. It

> has to be GFCF, soy free, egg free, peanut free, and potato free. I

> don't use sugar much either.

>

> I'm open to any interpretation of pie. I've thought about using a nut

> crust, a cookie crust, or making just the filling as a " custard. "

>

> This recipe below in its oringinal form is just AMAZING. It is

> typically served with whipped topping, but that is out, now. I have

> partially adapted, but, I'm struggling with the items that have a " * "

> next to them.

>

> PUMPKIN PIE CAKE

>

> 4 eggs, slightly beaten (or 2 bananas)

> 1 (16oz) can pumpkin

> * 1 1/2 cups sugar (agave or honey? but how much?)

> 2 tsp pumpkin pie spice

> 1/2 tsp salt

> * 1 can (12-13oz) evaporated milk (can I reduce rice milk?)

> 1 box of yellow cake mix (I'll probably use Namaste's brand)

> * 2 sticks butter or margarine melted (this is tough. I may forego it)

> 1 cup chopped nuts

>

> Mix first six ingredients in a bowl in the order listed. Pour into 9

> x 13 pan. Sprinkle cake mix over filling. Drizzle melted butter over

> cake mix. Sprinkle nuts over top. Bake at 350ºF for 60 minutes.

>

>

>

> I was also wondering if I par-baked a Namaste cookie mix if that

> would work as a crust substitute?

>

> I also thought about making it sort of " pudding style " and pouring

> the filling over slices of rice or millet bread. I'm debating how to

> address that idea. May be brush a little honey and cinnemon on the

> slices before baking them? I don't know.

>

> I don't mind a nut crust, but I don't know if my son will like it.

>

>

> Any help woudl be great. Thanks!

>