Tuesday, March 30, 2010

No Gluten No Dairy Pumpkin Pie (Part 1)

I spent $8.67 on ingredients to test out the pie recipe. $3.99 for a bag of Bob's Red Mill Gluten Free AP Flour, 1 15 oz. can or organic pumpkin puree and 1 pint of Silk French Vanilla Creamer; I had everything else at home. I probably could have saved some money if I shopped around but I purchased everything at the organic market for convenience sake, I was already there investigating the no gluten no dairy bread options. Well, I haven't tasted the pie yet because it had to be refrigerated overnight and I didn't want pumpkin pie for breakfast.

The recipe was easy to follow. I made the pie crust and pressed it into my ceramic pie plate. I brought the crust up to the lip but not over because I thought that it was getting a little thin. It baked for 15 minutes in a 400°F oven to a lovely golden brown. Then I dropped the oven temperature to 350°F and added the filling. There was some filling left, my pie plate was thrown on a wheel so it isn't exactly 9", so I had a little taste and it was edible. It wasn't as thick as the Libby's recipe but the pumpkin puree I got was thinner and there's no eggs or evaporated milk in the recipe I was testing. The spicing was milder than I was lead to expect from the reviews but I'm sure that the flavor profile changed after cooking.

Yes, I need to take more photos of what I'm cooking. I also need to find an auxiliary lighting source because all the lights in the kitchen seem to cause my food to look jaundiced.

Happy baking! - KP

1 comment:

  1. Try to change your white balance (WB) setting on your camera to match your existing light source. That may be the reason to your jaundiced looking food. You usually want to choose tungsten or florescence depending on what you have. Looking forward to more photos!