Dad’s Famous Pumpkin Pie (GFCF and egg-free!)

FacebookTwitter

Provided by Steve Sutton

  • 3/4 c. sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 packet of Knox unflavored gelatin
  • 1 (15 oz.) can Libby’s 100% Pure Pumpkin
  • 24 fl oz Rice Milk
  • 1 (9 inch) baked deep dish pie shell (see recipe below)

 Boil down rice milk to half (12 oz) in a saucepan.

Bake pie crust at 425ºF for 15 min. Take out of oven and let cool. Mix sugar, spices, gelatin, and milk in the saucepan. Heat to a boil and stir gently until dissolved (about 5 min.).  Stir and beat gelatin mixture into pumpkin. Place mixture in a container and allow it to cool in the refridgerator or freezer but don't leave it in there long enough to set. Pour into pie crust. Refrigerate until firm.

 

Pie Crust

  • 1 1/2 c. sifted all-purpose flour (We use Bette Hagman flour mixture.)
  • 1/2 tsp. salt
  • 1 tbps. sugar
  • 1/2 cup. Spectrum shortening
  • 4-5 Tbsp. cold water

Sift flour, sugar and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle 1 tbsp. water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened.  Form into a ball. Press dough into the pie dish with your hands and mold the dough to the side of the pie dish. (It is too moist and not elastic enough to roll out.)