Comments on: RECIPE: Lori’s Easy Pumpkin Pie (Dairy-Free Filling) http://heartbookseries.com/heart-of-the-holidays/recipe-easy-pumpkin-pie/ Thu, 14 Jul 2011 00:16:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Mantashe http://heartbookseries.com/heart-of-the-holidays/recipe-easy-pumpkin-pie/comment-page-1/#comment-1584 Mantashe Sat, 06 Nov 2010 18:54:18 +0000 http://heartbookseries.com/?p=111#comment-1584 I made this filling for Thanksgiving, and found it to be not as good as this one: Pumpkin Pie(gluten and dairy free) Crust: your favorite gluten free crust Filling: (adapted from recipes by Williams Sonoma and Cooks Illustrated) 2 cups pumpkin puree 1/2 cup brown sugar 6 drops liquid stevia 2 eggs 1/2 cup coconut milk 1/2 cup almond milk 1/4 teaspoon salt 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/8-1/4 teaspoon ground cloves 1 tablespoon cornstarch or arrowroot Directions 1. In a food processor, combine all filling ingredients and blend until smooth. 2. Pour filling evenly into prepared crust. 3. Bake at 350° for 55-60 minutes. I made this filling for Thanksgiving, and found it to be not as good as this one:
Pumpkin Pie(gluten and dairy free)
Crust: your favorite gluten free crust
Filling: (adapted from recipes by Williams Sonoma and Cooks Illustrated)
2 cups pumpkin puree
1/2 cup brown sugar
6 drops liquid stevia
2 eggs
1/2 cup coconut milk
1/2 cup almond milk
1/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cloves
1 tablespoon cornstarch or arrowroot

Directions
1. In a food processor, combine all filling ingredients
and blend until smooth.
2. Pour filling evenly into prepared crust.
3. Bake at 350° for 55-60 minutes.

]]> By: Linda Ferber http://heartbookseries.com/heart-of-the-holidays/recipe-easy-pumpkin-pie/comment-page-1/#comment-84 Linda Ferber Tue, 11 Dec 2007 18:02:25 +0000 http://heartbookseries.com/?p=111#comment-84 I made this filling for Thanksgiving, and found it to be not as good as this one: Pumpkin Pie(gluten and dairy free) Crust: your favorite gluten free crust Filling: (adapted from recipes by Williams Sonoma and Cooks Illustrated) 2 cups pumpkin puree 1/2 cup brown sugar 6 drops liquid stevia 2 eggs 1/2 cup coconut milk 1/2 cup almond milk 1/4 teaspoon salt 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/8-1/4 teaspoon ground cloves 1 tablespoon cornstarch or arrowroot Directions 1. In a food processor, combine all filling ingredients and blend until smooth. 2. Pour filling evenly into prepared crust. 3. Bake at 350° for 55-60 minutes. I made this filling for Thanksgiving, and found it to be not as good as this one:
Pumpkin Pie(gluten and dairy free)
Crust: your favorite gluten free crust
Filling: (adapted from recipes by Williams Sonoma and Cooks Illustrated)
2 cups pumpkin puree
1/2 cup brown sugar
6 drops liquid stevia
2 eggs
1/2 cup coconut milk
1/2 cup almond milk
1/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cloves
1 tablespoon cornstarch or arrowroot

Directions
1. In a food processor, combine all filling ingredients
and blend until smooth.
2. Pour filling evenly into prepared crust.
3. Bake at 350° for 55-60 minutes.

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