|Pumpkin pie with GF crust - oh yes!|
Isn’t that just gorj? And it was delish. The crust was wonderful but next time I don’t think I will blind bake it before pouring in the filling. But having said that, pretty darn fab overall.
I created the pumpkin filling from a can of Libby’s packed pumpkin puree using their recipe which is nut-free and fish-free i.e. my food allergy needs. The crust I adapted using dear friend, fellow allergic girl, colleague and author of the new-soon-to-be-classic allergen-free cookbook out this week (Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame), Cybele Pascal.
Here is her crust recipe as part of "Allergy Free Sweet Potato Pie". And here is my adaptation.
Allergen-free “Graham” Crust
Adapted from Cybele Pascal
1 ½ cups tightly packed Kinnikinnick S’moreables Graham Style Crackers
¼ cup granulated raw organic brown sugar
6 Tablespoons melted Spectrum Organic Vegetable Shortening
In a blender, create “crumbs” of the cookies (about three sleeves worth). Combine Graham style crumbs with sugar and melted shortening. Mix. Press into bottom of pan, using palm of hand to press down. Use fingers to coax up sides of pan about 1 1/2 inches. Patch as necessary, being sure there are no holes or cracks. Let chill in fridge 1 hour. Preheat oven to 350°F. Bake crust 15 minutes until golden. Remove from oven and let cool to room temperature.