Tuesday, November 13, 2012

Pumpkin Pie

Pumpkin Pie
(Disclaimer:  the crust recipe is found on the Cooqi website and the filling recipe is altered from Allergen Free Cooking Blog.  Modified to fit my family’s specific allergen free needs.)

Cooqi Cake and Pastry Flour recipe

 Using Cooqi Cake and Pastry flour, mix up enough for 2 pie crust (recipe listed on their website as well)
2 ½ c Cooqi Cake + Pastry Flour
2 T sugar (omit for savory pie or quiche)
½ t salt
12 T butter (cold, unsalted--cut into several pieces--OR 6T organic palm shortening)
2 eggs
4 t lemon juice
Spray 9” pie pan lightly with spray oil. Place butter or palm shortening in freezer before using.  Mix flour, sugar (if using), and salt in bowl of electric stand mixer. Add butter and mix with paddle attachment until crumbly. Do not over mix; you want to see flecks of butter/shortening.  Add egg and lemon juice. Mix on low speed until dough holds together in a ball. Remove dough from bowl and form into a ball with your hands (divide in half if making two crusts).  Lay out a sheet of wax paper or plastic wrap and place dough in the center.  Place a second sheet of wax paper or plastic wrap on top of the dough, and press dough into a 1-inch thick disk.  Place in the refrigerator to set for about ½ hour (or put it in the freezer for 15 minutes).  Remove and roll out dough between the wax paper/plastic wrap to desired thickness, and remove top sheet of wrap.  Place upside-down pie pan over center of rolled-out dough, slide your hand under the bottom layer of wrap/wax paper, and gently.

Filling: (Note: you can buy Arrowhead Mills Pour N’ Bake to use as filling in place of this recipe.  Follow directions on package.)
1 package “Let’s Do Organic” Creamed Coconut or firm tofu (7 oz.)
½ cup water (if doing tofu omit water)
To prepare cremed coconut, boil water and add creamed coconut, whisking to incorporate the coconut.  Measure out ½ cup for recipe

½ cup of above cremed coconut prepared
1 15 ounce can of pumpkin puree
½ cup sugar
¼ cup brown sugar
1 TBSP molasses
2 eggs
2 tsp. pumpkin pie spice (make sure it is gluten free!)
¼ tsp salt

            Preheat oven to 375 degrees.  .  The rest can be saved for another recipe (such as Cream of Soup or more pies.)  In a blender combine pumpkin puree, sugars, molasses, coconut cream, spices, salt and eggs.  Pour into an unbaked 9 inch piecrust or above recipes par-bake crust.  If you have excess, pour into greased custard ups.  Bake pie in center oven rack for 50-55 minutes.   

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