Monday, October 3, 2011

Pumpkin Season has come.

I see many different kinds of pumpkins and winter squashes in markets now. It's such a treat to make dishes from season's harvests. Today I made this pie with gluten free crust. We don't have to sweeten the pie much to enjoy pumpkin's natural sweetness.

Pumpkin Pie: 21inch pie dish

Crust: (Gluten Free Crust)
Brown rice flour                    1 cup
Walnuts                               1/2 cup
Rolled oats                           1 cup
Sea salt                               1/4 tsp
Safflower oil                         1/4 cup
Apple juice                           1/2 cup

Mashed pumpkin                   3 cups
Silken tofu                            12 oz
Maple syrup                           3 tbs
Pumpkin pie spice                 1 tsp
Kuzu                                     2 tbs
Vanilla                                   1/2tsp
Sea salt                                 2 pinch

Crush dry ingredients with food processor and mix with wet ingredients.
Spread on oiled pie dish and Bake for 15 minutes at 350F.
Mix all ingredients in food processor well.
Place filling in crust and bake for 20 minutes at 350 F.