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    Pumpkin Pie Update

    I took the last month off to catch up with my family and get my seed ordering done for the coming spring season. I just love growing my own vegetables.

    The pumpkin pie turned out fabulous. I don’t think I’ve ever seen my son eat a piece as quickly. The secret is to put a little black pepper in the filling. I made ours from a fresh pumpkin that I roasted and added ginger, cinnamon, cloves, and nutmeg with an eighth of a teaspoon of black pepper and a can of coconut cream. I will definitely be making this one again next fall.

    GLUTEN-FREE PIECRUST Recipe – found on Whole Foods Market website

    As I have a gluten intolerance I’m making my pumpkin pie with this piecrust recipe. I will let you know how it turns out.

    GLUTEN-FREE PIECRUST

    Makes 1 (9-inch) crust
    This tender and delicious crust holds together beautifully, perfect for making sweet pies or savory quiches. With millet flour and almond meal, it has tons of flavor, too.

    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 fine sea salt
    • 1/2 cup (1 stick) cold butter, cut into small pieces
    • 1 egg, lightly beaten

       Pumpkin Pie

    Method: 
    Preheat the 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.

    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.

    Nutritional Info: 
    Per Serving: Serving size: 1/8 crust, 190 calories (130 from fat), 14g total fat, 8g saturated fat, 55mg cholesterol, 160mg sodium, 15g carbohydrates, (1g dietary fiber, 1g sugar), 2g protein.

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