Saturday, July 10, 2010

Gluten-free, Corn-free, Soy-free Pumpkin Tarts

Okay, I don't know about you guys, but I tend to stock up on seasonal items when they are on sale. Turkeys around Thanksgiving, picnic tablecloths in the summer, and toys in the winter. Well, last fall I bought about 10 large cans of Libby's 100% Pure pumpkin. Why so much pumpkin, you may ask? First, it was a great deal. Second, last summer my local grocery store completely ran out of pumpkin. They were out of whole pumpkins and canned pumpkin. This is a problem when you are on a rotation diet and need to have pumpkin amaranth bars. I promised myself this would never happen again. So I had hoard of pumpkin in my garage. This week I decided to break out some of that pumpkin and create individual pumpkin pies.

I know what your thinking. "It is 100 degrees outside! What are you doing baking pumpkin pie?!"
Well, I don't think that pumpkin pie is exclusively fall dessert. I enjoy pumpkin pie year round. I mean after all, isn't pumpkin pie really just an exaggerated  custard pie? Would anybody look at me weird if I said I was eating coconut cream pie in the summer? Well, would you?
Didn't think so. Now that you've been properly chastised, let's move on.

I love making individual pies and tarts. I use English muffin rings because they are the perfect size. I have a pie dough crust recipe that I love to use for all of my pies. It's very flexible, and rolls out like a gluten-full pie crust, after it's baked it has a wonderful flaky texture.

For the filling, you can't go wrong with the recipe on the back of the can. I like to use the Fat Free Evaporated Milk. I think it makes the custard taste richer, without adding a ton of fat. Also, I like to mix my own spices but you can use pumpkin pie spice if you would like.

My last tip is to triple check that the can of pumpkin you're using is 100% pure pumpkin, not pumpkin pie mix. Depending on your allergies, the pumpkin pie mix might contain something that will mess you up.

On a side note, for any of you out there who watch Memphis Beat on TNT, doesn't make you want to eat biscuits and drink sweet tea? It sure does me.

Gluten-free, Soy-free, Corn-free, Individual Pumpkin Pie
Makes 4 4-inch Pies

Pie Crust:
1 C. White Rice Flour
1/2 C. Tapioca Starch Flour
1/4 tsp Salt
2 tsp Xanthan gum
1/2 C. Spectrum Organic Shortening
1 Organic Egg, beaten
1 tsp Apple Cider Vinegar
3 Tbs Ice cold water

Pie Filling:
1/2 C. sugar
1/2 tsp Salt
1 tsp Nutmeg
1/2 tsp Cloves
2 Organic Eggs
1 can Pure Pumpkin (15 oz)
1 can Fat Free Evaporated Milk (12 oz)

  1. Mix flours, salt, and xanthan gum in a bowl. Rub in the shortening but not too much. The mixture should resemble baked beans. In a separate bowl, whisk together the egg, vinegar, and ice water.
  2. Slowly stir the mixture into the flour mix until a ball is formed.
  3. Knead the pastry, with a little rice flour, for 2-3 minutes.
  4. Wrap with plastic wrap, and refrigerate for at least an hour.
  5. Roll out dough on a floured board. Take the English muffin rings and cut out a circle of dough about an inch bigger then the ring. Put the rings on a parchment covered baking sheet, press the dough into the ring. If you rip a hole, you can just patch it. Poke the dough a couple of times with a fork. Bake the pie shells at 425 degrees for 10 minutes.
  6. Mix sugar and spices. Beat eggs in a large bowl, add the sugar mix and the pumpkin. Gradually stir in milk.
  7.  Prepare the pie filling, and pour into the baked shells.
  8. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for another 20 minutes; or until a butter knife inserted in the middle comes out clean. Don't use a tooth pick or cake tester, the custard testing won't work right.
  9. Make sure you allow it to come to room temperature before serving.
Enjoy your "fall" dessert this summer!
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