rants & recipes

Evin has wanted a pie of some kind lately. We decided on pumpkin and I found this post, with a promising nut-based crust. I loved the crust. The pie filling was ok, I should've left it in the 'fridge for 12-24 hours before slicing - it definitely improved after a day. The crust recipe is a sure keeper, though. The only

Gluten-Free Crust

Ingredients:

• 1 cup GF oat flour (proccess your own oats to a fine powder)
• 2 cups pecans
• 2 tbsp sugar
• 3 tbsp ground flax
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 cup brown rice syrup
• 1 tbsp vegan margarine, melted

Instructions:

1. Process the pecans in a food processor until they start clumping together and giving off oil. You don't want pecan butter but you don't want just chopped pecans, either.
2. Mix all remaining ingredients together.
3. Press into a generously-oiled 9+ inch pie plate. I say 9+ inch because this amount of crust was a bit much for my 9 inch deep dish pan. I think I made the sides too thick and should have put more on the bottom.
4. Pre-bake in a preheated oven at 350 degrees for 10 minutes. Allow to cool before filling.

Pumpkin Pie Filling

Ingredients:

• 2 1/4 cup canned pumpkin (this was a little more than one can. now I have lefover, of course)
• 1/2 cup sugar (could use brown sugar)
• 1/4 cup full-fat coconut cream
• 1 tbsp vegan maragine, softened
• 1/4 cup maple syrup
• 3 tbsp arrowroot or cornstarch
• 1 vanilla bean, scrapped (or 2 tsp vanilla)
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• pinch of ground cloves

Instructions:

1. Pre-heat oven to 350 degrees.
2. Combine all ingredients until throughly mixed.
3. Pour into pre-baked crust.
4. Bake for 45 minutes.
5. Cool for an hour, before placing in the 'fridge for at least 12 hours before cutting.