Gluten Free Pie Crust
1/4 cup Oat Bran
3/4 cup Oat Flour
5 Tbsp. Oats (I use Quick Oats)
1/3 cup toasted Pecans (optional)
6 Tbsp. Softened Butter
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 Tbsp. Milk
Add ingredients to food processor. Mix until combined. Press dough into 9.5″ Pyrex pie dish. I use a deep dish. Brush 1 egg white on top of the crust before baking to keep crust from getting soggy. Bake crust 375 F / 190 C for 10 minutes. Cool.
Sugar-Free Pumpkin Pie Filling
This recipe uses cow’s milk. Rice or any other non- dairy milk will not work with this recipe. I hope to come up with a dairy-free, lactose-free recipe soon!
Mix spices in small bowl:
1/2 cup Xylitol Sweetener
1/2 teaspoon powdered Stevita Stevia Sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
In large bowl add:
The egg yolk and leftover egg white from crust + 2 more large eggs or 4 medium
Beat eggs, stir in 1 can Libby’s Pure Pumpkin. Add Spice Mix.
Gradually stir in 1 cup Whole Milk. Mix well.
Pour into Pie Shell. I had pie filling left over so I baked in a small buttered casserole.
Bake 425 F /218 C for 15 minutes, then turn oven down to 350 F /176 C for 40-50 minutes or when knife comes out clean.
Top with homemade Whipped Cream! This is very simple to make. Just put 1 cup Whipping Cream in bowl. I add about 6 drops of Liquid Stevia and 1/2 teaspoon Vanilla before mixing. Mix with mixer starting out slow, then increasing speed as cream thickens. Will whip up quickly into firm peaks! Yum!