Pumpkin Pie (Dairy, Egg, And Gluten Free)
A british beef steak & gluten free craft ale pie.
Recipe Summary Pumpkin Pie (Dairy, Egg, And Gluten Free)
Dairy-free and egg-free pumpkin pie filling using any pie crust of choice. I am gluten free, so like the Mi-Del® graham cracker pie crust from Whole Foods. Tastes like a Libby's® Pumpkin Pie that my 3-year-old loved!Ingredients | Gluten Free Steak Pie Glasgow1 (15 ounce) can pumpkin puree1 (8 ounce) package silken tofu¾ cup baker's sugar2 tablespoons cornstarch1 teaspoon ground cinnamon½ teaspoon salt½ teaspoon pure vanilla extract½ teaspoon ground ginger¼ teaspoon ground cloves1 gluten-free graham cracker crust (such as Mi-Del®)DirectionsPreheat oven to 425 degrees F (220 degrees C).Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust.Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes.Refrigerate pie until chilled and set, 8 hours to overnight.If you're cooking for an allergen-sensitive person or want to make this truly vegan, double check the pie crust and other ingredients.Refrigerating pie overnight is optimal but optional.Info | Gluten Free Steak Pie Glasgowprep: 10 mins cook: 55 mins additional: 8 hrs total: 9 hrs 5 mins Servings: 8 Yield: 1 9-inch pie
TAG : Pumpkin Pie (Dairy, Egg, And Gluten Free)Fruits and Vegetables, Vegetables, Squash,