You can't tell it's a Gluten Free/Dairy Free Pumpkin Pie

Thanksgiving is one of my favorite holidays. When I went gluten and dairy free a few years ago, I refused to give up my favorite, traditional Thanksgiving dishes, so I spent a lot of time coming up with GF/DF versions that tasted the same (or better) than the recipes I grew up with. Let me tell you, this pumpkin pie does the trick.

Rula's GF/DF Pumpkin Pie Recipe

Mix: 3/4 c granulated sugar

        1/4 tsp salt

        1 tsp cinnamom

        1/2 tsp nutmeg

        1/4 tsp ginger

Add and mix:

        1 can pumpkin

        2 large eggs

        1/4 c rice milk

        1 c MimicCreme  (a superb creme substitute made from almonds and cashews)

Crust:

        1 box Kinnikinnick S'moreables graham style crackers

        1/4 c mild cooking oil (I use safflower because it's supposed to be good for your metabolism)

Put the graham crackers into a gallon Ziploc bag, seal, and crush/roll with a rolling pin. Think of your synopsis while doing this and you'll get nice, fine crumbs. Add the oil and massage the bag until the crumbs are coated (they'll still be kind of dry). Pat down the crumbs into a 10 inch pie dish and gently pour in the pie mixture. Bake in a preheated oven at 375 degrees for 55 minutes, or until a knife in the center comes out clean. Cool thoroughly before serving (longer cooling results in better flavor and a firmer consistency).

I've included a picture of the MimicCreme and S'moreables for those who haven't tried them before. The creme is great in main course dishes as well, and it takes on the flavor of whatever your cooking. As for smores...need I say more?

My kids beg for this pie on a daily basis...and Thanksgiving isn't even here yet! Mmmm...nothing like pie therapy.