Crustless Pumpkin Pie

I got this off of Jules website.  It is super good and super easy!  It's great (I hear) with regular flour also.  It forms a slight crust as it bakes.  Sounds kinda weird but delicious.

• 15-ounce pumpkin purée
• 3/4 cup milk
• 3/4 cup cream
• 2 tablespoons oil
• 2 teaspoons vanilla extract, gluten-free
• 2 eggs
• 3/4 cup Jules Gluten Free^TM All Purpose Flour
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 2 teaspoons baking powder, gluten-free
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice (or 3/4 teaspoon nutmeg plus 1/4 teaspoon cloves)

Preheat oven to 450ºF.

Butter or spray with cooking oil a 10-inch pie plate and one ramekin.  I used a tart pan.

Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.

Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the rim of the pie plate.

Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.

Bake at 450ºF for 15 minutes, then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean.

AWESOME Pecan Pie

YUM, YUM, YUM!!! This is a great pie. And it's very simple to make.

3 eggs, beaten
1 c dark Karo syrup
1 t vanilla
3/4 c sugar
1/4 c melted butter
1/4 t salt
1 9" uncooked pie shell
1 1/4 cup pecan chunks

Spread pecans on bottom of crust.  Mix first 6 ingredients and pour over pecans.  Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35-45 more minutes until knife inserted in center comes out clean.  Or you can slightly twist pie and if edges are firm and center jiggles slightly it is also done.

Basic Pastry Crust

This pie crust is more like a regular pie crust than the rice one, but it has a lot more ingredients and takes more time.  It is really good though.  It also makes enough for a double pie crust or you can freeze half for later.

1 c Carol's Sorghum Blend (look on the list of categories, the mixture is on there)
3/4 c tapioca
1/2 c sweet rice flour
3 T sugar
1 t xantham gum
1 t guar gum
1/2 t salt
1/2 t baking soda
1/2 c shortening
1/2 milk
1 t vinegar or lemon juice

Mix all dry ingredients well.  Add shortening with a pastry blender.  Then add milk and lemon juice until ball form and knead until smooth.   (Or use a food processor to mix flours and then add shortening until crumbly.  Then at milk and vinegar until ball forms.  Remove and knead until blended.)

Make two 1 inch disc.  Wrap tightly and refrigerate 1 hr.

Remove from fridge and massage the disc to warm slightly.  Place between two peices of floured plastic wrap. Roll out.  Remove top plastic wrap and invert over the pie pan.  Remove plastic and press into place.  Decorate edge.

Bake 350 degrees for about 15 minutes.

If using Double-crust place a rick in the bottom position and another in the middle position of the oven.  Preheat the oven to 375 degrees and bake 15 minutes.  Move to middle position and bake 25 to 35 minutes more or until the top crust is nicely browned.  Cool on wire rack.

No Bake Pumkin Pie

This is a quick, easy, and delicious pie.  (If you don't have to be gluten free a graham cracker crust would be really good.)

1 can easy pumpkin pie mix (30 oz)
1 small box instant vanilla pudding
1 c evaporated milk
1 small tub cool whip

Mix all ingredients well.

I made mini pies in my muffin pans or pour into a 9" pie pan.  Sprinkle lightly with cinnamon.

Here's how I made the mini pies:

I used the rice pie crust recipe on here.  I rolled out 17 1 inch balls and squished them into the pan.  If you do it that way double the pie crust recipe because I had a bunch left over.  Be sure to remove them from the muffin pans before you fill them.  It will make it much easier.

Rice Flour Pie Crust

This pie crust is actually very tasty. (My husband liked it better than regular pie crust.)  It is crispy and has a great taste and I don't see it getting soggy like regular crusts do.

1 1/2 c white rice flour
1/4 t baking powder
1 T Sugar
1 Pinch Salt
1 Large Egg
1/4 c butter or margarine (I added another T)

Preheat oven to 425 degrees. Set aside a 9" pie pan.  Beat egg and butter or margarine in a medium bowl.  Sift dry ingredients together and another bowl and at to egg mixture.  Stir.  Dough will be soft (if it is too crumbly add 1 T water at a time until it makes a ball.  I used about 3 T on mine). Place dough on a rice floured surface. Roll out.

Here's the tricky part.  You have to slice the dough into about 8 pieces and pick each of them up with a spatula and place in pan.  Then you have to press it back together in the pan.  Shape it and the edges to get the desired look.  Bake for 15-20 minutes. (The dough does not stay together very well, but it is very forgiving. Once it is cooked it stays together like a normal crust.)

French Silk Chocolate Pie

• Simple and delicious.  It is very smooth and fluffy.  (Sorry the pic makes it look hot, but the whipping cream set on it for too long. Be sure to keep it refrigerated.)
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• 1 cup butter
• 1 1/2 cups white sugar
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs
• 1 (9 inch) pie crust, baked (I used the rice flour pie crust)

Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add one egg and beat until thoroughly incorporated about 2 minutes each. Repeat with each remaining egg. Keep whipping until fluffy. Spread in cooked pie shell of choice and keep refrigerated. ( I didn't have a problem with it not setting, but if you do, put it in freezer about 20 minutes and beat on high again.)