Pumpkin Pie

pumpkin pie

Pumpkin Pie

A standard pumpkin pie - gluten-free style. The crust portion is made from a Whole Foods recipe.

If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Pie Crust Recipe
Recipe by: Whole Foods

http://bit.ly/WFGFPieCrust

Crust Ingredients:

1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten

Crust Directions:

Preheat oven to 375°F.

Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.

Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.

Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.

Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.


Libby's Famous Pumpkin Pie
Right off the can of pumpkin

http://bit.ly/1xgaduJ

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 9-inch Gluten-Free Pie Crust (see GF pie crust recipe)

Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into gluten-free pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Pecan Pumpkin Pie

pecan pumpkin
Pecan Pumpkin Pie

This is a gluten-free version of a Penzey's recipe. The crust portion is made from a Whole Foods recipe.

If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Pie Crust Recipe
Recipe by: Whole Foods

http://bit.ly/WFGFPieCrust

Crust Ingredients:

1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten

Crust Directions:

Preheat oven to 375°F.

Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.

Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.

Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.

Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.


Pie Ingredients:

1 gluten-free pie crust (see crust recipe above)
1 15oz. Can of pumpkin
1/3 cup of brown sugar
1/3 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon GF vanilla extract
2 eggs, well beaten
1/2 cup of evap. Milk

Topping Ingredients:

1/4 cup of butter unmelted
1/2 cup of brown sugar
3/4 cup of coarsely chopped pecans

Directions:

Make GF pie crust per directions. Press or roll into 8.5" pie tin.

Preheat oven to 350
Combine pumpkin, brown sugar, sugar, pumpkin pie spice, salt, vanilla, eggs & milk into mixing bowl. Mix well.
Pour mixture into unbaked GF pie crust.
Bake at 350 for 40 minutes.

Mix topping ingredients until crumbly.
After pie has baked 40 minutes, sprinkle mixture on pie and bake for another 25 minutes.
Cool and refrigerate for a couple of hours for best slicing.

Holiday Recipes 2012

Family recipes from the members of GIG of ECW.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Nut Balls

Submitted by Becky

This is a recipe from my Mom.

Ingredients:

½ lb. butter
2 T honey
2 c flour (Meister's Gluten-Free Flour)
¼ t salt
2 t double strength vanilla (Penezy's)
1 1/4 c finely chopped Pecans or Walnuts nuts (Nuts.com)

Directions:
Beat butter until creamy. Stir in honey.
Add flour, salt, vanilla and nuts and mix thoroughly.
Chill dough 1 hour.
Form into balls the size of walnuts. Place 2 inches apart on greased baking sheets. Bake @ 300 approximately 35 min, or until light brown.
Roll in confectioners sugar while hot and again after they’ve cooled.



Aunt Loula’s Ginger Cookies

Submitted by Becky

Ingredients:
1 c white sugar
1 c lard or shortening
2 eggs, beaten
1 c molasses
1 c sour milk or buttermilk
1 t baking soda
1½ t baking powder
1 t cinnamon
1 t ginger
4 cups flour
pinch of salt

Directions:
Can scoop the dough with a spoon, or bag it and pipe it onto the cookie sheet. Dip the bottom of a glass in sugar and press the cookie down. Bake at 325 13-14 min.


Fresh Cranberry Relish

Submitted by Kimberly

This to me is the taste of the holiday season...orange, cranberry, walnut and cinnamon

Ingredients:
1 package (12 ounces or 3 cups) of fresh cranberries
2 medium Pippin or Granny Smith apples quartered and cored (I prefer skins on, but some like them peeled)
¾ cup sugar
½ cup orange marmalade
2 teaspoons lemon juice
2 teaspoons (or more!) of Grand Marnier...Brandy works nicely too in a pinch!
2 cups of chopped walnuts
1 teaspoon ground cinnamon (I use more like 1 Tablespoon since I LOVE cinnamon)

Directions:
Chop cranberries in a food processor. Remove. Chop apples in food processor. Add to cranberries and then add remaining ingredients. Stir well and enjoy. This tastes better if it is refrigerated overnight. This relish can be refrigerated up to 2 months! Often I will make a double batch at Thanksgiving and eat until New Years!


Peanut Blossoms

Submitted & GF conversion by Peg
Original recipe: Nancy Brown from Mt. Zion Lutheran Church Cookbook

Ingredients:

1¼ cup
Jules Gluten Free All Purpose Flour
½ cup
Bob's Red Mill GF Sorghum Flour
½ cup firmly packed brown sugar
½ cup white sugar
1 tsp Arm & Hammer baking soda
½ tsp salt
¼ cup butter
¼ cup Butter Flavored Crisco
½ cup peanut butter
2 Tbsp milk
1 tsp double strength vanilla
1 egg
Hershey's Kisses

Directions:
Combine in a large mixer bowl. Mix at low speed until a dough forms. Shape dough into balls using a rounded teaspoonful of dough. Roll balls in additional sugar. Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes, until golden brown. Remove from oven. Top each hot cookie with a Hershey's Kiss – pressing down so cookie cracks around the edge.


Cut-Out Sugar Cookies

Submitted by: Peg
Original Recipe:
Jules Shepard

Ingredients - Cookies:

½ cup shortening (Earth Balance® Shortening Sticks) or [½ cup of butter]
1 cup granulated sugar
1 egg
¼ cup milk [use slighlty less if using real butter]
1 teaspoon double strength GF vanilla extract
Food coloring (optional)
2 ¼ cups
Jules Gluten Free All Purpose Flour
2 teaspoons Calumet baking powder
½ teaspoon salt

Ingredients – Icing:
¼ cup butter
¼ cup Crisco
1 tsp gluten-free Vanilla
4 cups of powdered sugar
¼ cup of milk

Directions:
Cream shortening and sugar until very fluffy. Add egg, vanilla extract, milk, and food coloring (optional], beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.

Preheat oven to 375ºF (static) or 350ºF (convection).

Lightly flour the rolling surface, rolling pin and cookie cutters with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough to utilize all the dough.

Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if desired.

Directions - Easy Cookie Icing :

Combine frosting ingredients in mixer bowl.
Beat until fluffy

If frosting is too dry or stiff – add small amount of milk until it's easily spreadable.

Note: Peg made two different versions of these cookies. One batch following Jule's recipe, another batch using real Wisconsin butter – just like Happy Cows intended. During the group's blind taste-test - butter was the winner!


Garlic Mashed Potatoes

Submitted by: Al
Original recipe: Cook's Country

This is our favorite and go-to mashed potato recipe.

Ingredients:
4 lbs russet potatoes, peeled, quartered, ½” pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced [We use 4-5]
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper

Directions:
Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.

Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.

Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.