Allergy Free Pumpkin Pie!

As I have always said, baking is a chemistry experiment and ever since Alexis was diagnosed with life threatening food allergies, I have tried in vein each year to make a pumpkin pie that resembles the original. Below is this years attempt found at www.diaryfreecooking.about.com and although I have yet to try it, the reviews say it tastes just like the original. Happy baking!!!
Ingredients:
· 1 Prepared 9" allergy free pie crust
· ¼ cup Egg Replacer powder
· 1/3 cup hot water (not boiling)
· 1 15-oz can organic pumpkin puree
· ¾ cup light brown sugar, packed
· ¼ cup maple syrup
· 2 T. canola oil
· 1 T. cornstarch
· ½ t. salt
· 1 t. cinnamon
· ½ t. ground ginger
· 1 ½ cup soy/rice milk, plus more for brushing
· ½ cup soy/rice milk powder
· Sugar, for sprinkling
Preparation:
1. Preheat the oven to 375 F. Grease a 9” pie plate with margarine or oil. Roll out the pie dough to about ¼” thick and place in the pie plate. Using your fingers, pinch a crust so that it is flush with the plate as desired. Place in the freezer for 10-15 minutes.
2. Place a small sack of beans or pie weights on the crust and bake for 10 minutes. Transfer the pie plate to a wire wrack and let cool while making the filling.
3. Turn down the oven to 350 F.
4. In a small bowl, whisk together the Egg Replacer powder and the hot water until mixture is smooth and thick, without any lumps. Set aside.
5. In a food processor, combine the pumpkin puree, brown sugar, maple syrup, canola oil, cornstarch, salt, cinnamon and ground ginger, and pulse until just combined. Add the Egg Replacer mixture and pulse until combined.
6. In a small bowl, mix together ½ cup of the soy/rice milk with the soy/rice milk powder until well combined. Add this to the pumpkin mixture and process until smooth. With the machine still running, add the remaining soy/rice milk gradually until the mixture is well combined.
7. Pour the filling into the prepared pie crust. Brush the crust with soy/rice milk and sprinkle the crust and filling lightly with sugar. Bake for approximately 1 hour, or until the crust is golden and the filling is just a little jiggly. Allow pie to cool completely before serving. Serve chilled or at room temperature.
Allergy Free Pie Crust
This recipe was also found at www.diaryfreecooking.about.com . To achieve the flakiest crust, they recommend to use a food processor, keep your ingredients as cold as possible and to handle the dough as little as possible. Makes enough 1 double-crust 9" pie or 2 single-crust 9" pie crusts
Ingredients:
· 2 ½ cups all-purpose wheat or gluten free flour
· ¾ t. salt
· 2 t. sugar
· ½ cup (1 stick) cold soy margarine
· 8 oz. (1 tub) cold dairy-free cream cheese, such as tofutti
· about 1/3 cup ice cold water, more if needed
Preparation:
1. In a food processor, combine the flour, salt and sugar. Add the soy margarine and dairy-free cream cheese and pulse until the mixture resembles fine crumbs. While the machine is still running, gradually add the water until the dough just holds together and pulls away from the sides of the bowl.
2. Divide dough in half, wrap each half in plastic and refrigerate for at least 45 minutes before using, or up to overnight.