I would consider myself a savory cook and when I went gluten free, I was not looking for gluten free cakes and cookies but rather savory things like bread and pizza crust. Basically, I really don’t like sweets too much but every once in while, I need some sugar!! And what is Thanksgiving without Pumpkin Pie?
Now that I am dairy free too, pumpkin pie is more of a challenge. In years past, I would get a gluten free pre-made pie crust from Whole Foods and make the pumpkin pie according to the instructions on the pumpkin can. Well, that pie crust is made with butter, so I could not eat it. I have never been a baker (until lately now that I make breads and pizza crusts!) and now that I am baking, I have not ventured into gluten and dairy free pies and cakes from scratch yet. But, I wanted to actually eat this year’s pumpkin pie so I had to figure something out. Enter Bob’s Red Mill Gluten Free Pie Crust Mix!!
Since I have never made a pie crust, not even a gluten-containing one, this was the challenge I was looking for. Using Bob’s, in my opinion, is very much like making a crust from scratch in that you add all the other ingredients of a pie crust, except for the flours and sugar, mix it and then roll it out. All things that were new to me. After baking breads and pizza crusts for the last year, I found that making and rolling out the dough was not as hard as I thought it would be. I enjoyed the process and look forward to more “sweets” baking in my future.
Since I used Soy “Butter” in the crust, I took care of the dairy issue there. The other dairy issue with pumpkin pie is the evaporated milk that is used for the filling. I thought to just replace the evaporated milk with soy or almond milk but it was way too thin to actually replace the evaporated milk. Soy creamer, on the other hand, is a bit thicker and also sweetened with sugar so seemed like it would work. I felt that I wanted the soy creamer to be even thicker, so reduced it down to accomplish this. I started with 2 cups to eventually yield the 1 1/2 cups for the recipe. Reducing worked to thicken it up and also add more intensified sweet flavor to the filling.
I completely love the flavor and texture of my pumpkin pie!! I am so excited for you to make and enjoy it as much as I have!