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

Filling:

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

Crust:

Crush dry ingredients with food processor and mix with wet ingredients.

Spread on oiled pie dish and Bake for 15 minutes at 350F.

Filling:

Mix all ingredients in food processor well.

Place filling in crust and bake for 20 minutes at 350 F.