GFCF Pumpkin Pie with no Sugar

October 26, 2010 at 4:36 am | Posted in GFCF, Recipes, YUM | 2 Comments
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By Shannon Penrod

Jem’s been asking for pumkin pie so I whipped up this little number the other day and it was tasty.  The secret ingredient?  Tapioca…not as bitter as agar agar but gummy enough to hold it together like a traditional pie.  I cooked my tapioca in water because my child is very “sugar” sensitive.  If yours is not as sensitive you can cook the tapioca in a fruit juice and have an even sweeter pie.

Ingredients

Crust

1 1/2 C. GFCF Cookie and Cake mix (I used The Cravings Place – available at Whole Foods Market)

1 over ripe banana

1/4 C Canola oil

In a food processor puree the over ripe banana.  Add the cookie mix a little at a time.  Add canola oil one tablespoon at a time until the mix looks like moist granulated sugar.  Dump the mix into an ungreased pie pan and press it down into the pan to form a crust. Prick the crust with a fork in several places and then set aside.

Filling:

1 small can of pure pumpkin (preferabbly organic)

1 over ripe banana

1 small jar of pear baby food (preferabbly organic – I used Earth’s Best)

2 TBS of Oragnic Tapioca (small crystals)

1 Cup of water

1/2 Carrot Juice

GF Pumkin Pie Spice (or a combination of Cinnamon, Nutmeg and ginger)

Place the tapioca and water in a heavy saucepan and heat slowly while stirring.  Mixture is done when the tapioca is completely clear.  Mix all of the filling ingredients well and pour into the uncooked pie shell.

Bake at 325 degrees until the crust browns nicely but is not burned.  Jem prefers his pie hot.  I think it’s better cold.  Either way it is a good sugar-free GFCF pumpkin pie!

Shannon Penrod is the host of Everyday Autism Miracles a talk radio show about everything positive happening in the field of Autism.  Everyday Autism Miracles airs every Friday at 2pm Eastern Time and 11am Pacific Time on Toginet Radio  www.toginet.com.  The toll free call in number is 877.864.4869   Free podcasts of the show are available on the show page and on iTunes.

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2 Comments »

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  1. I am so happy to have found this recipe! I have a few questions though: How much carrot juice is in the recipe? A half a cup? Also, I make my own pear puree and would love to use that instead of the baby food. Do you know about how many ounces are in the jars that you use? I can’t wait to make this for Thanksgiving!

    • Theresa!
      The small baby food jars are 2.5 oz -so a little more than a quarter of a cup. I used a 1/2 cup of the carrot juice, but you could use more and you can use juice to cook the tapioca, I have to be careful with fruit sugar for my son otherwize I would include more juice. Have a great Thanksgiving!


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