Return to Main Recipes Page/Return to Home Page

Pumpkin Pie, Gluten-Free (P, TNT)
Source: Unknown
Serves: 8

1-1/2 cups. toasted pecans
2 tbsp. sugar
2 tbsp. soy flour
1 egg white

2 cups canned pumpkin
1 cup pareve whipping cream
2 eggs
1/2 cup brown sugar
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1/2 tsp. salt

Make Crust:
Preheat oven to 375°F.

Process pecans and sugar in food processor until fine. Add soy flour and egg white and blend 10 seconds more.

Press in 8-1/2" torte pan. Blind bake crust for 15 minutes.

Make Filling and Assembly:
Beat all ingredients together until well blended.

Pour onto pecan crust and bake 40 minutes. Remove from oven and let cool before serving.

Poster's Notes:
This is an easy recipe and also contains no white flour so is good for people who suffer with gluten intolerance. I made it for company last week and everyone loved it!

Posted by Lisa Rosenfeld

Nutritional Info Per Serving: N/A