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From: Janis Kracht (1:261/38)
To: All
Date: Sat, 06.10.12 00:36
FidoGazette Vol 6 no 17 Page: 4
C O O K I N G: Even SysOps have to Eat

Cooking: Even SysOps have to eat..
By Janis Kracht, 1:261/38,

Gluten-Free, Dairy Free Pumpkin Pie
A delicious alternative!

By Janis Kracht, 1:261/38,

Pie Crust
1 cup brown rice flour
1 cup tapioca flour
1/4 cup sorghum/garbanzo flour
1 teaspoon guar gum
1/2 teaspoon salt
3/4 cup coconut oil (solid)
5 tablespoons water

1 egg yolk for glazing
olive oil or canola cooking spray

Preheat oven to 425F

Spray inside of pie tin lightly with oil spray.

Mix flours, gum, and salt well. Add coconut oil and mix with
fork. Sprinkle with water and combine with fork until the
mixture resembles crumbles. Gather into a ball. Refrigerate
for about 10 minutes. Place ball of dough on floured surface
and push into oval disk shape. Roll out gently with floured
rolling pin, or press into pie plate. Make fluted edges. Brush
beaten egg yolk as glaze over uncooked pie shell. Bake for ten
minutes. Prepare filling (below).

Reduce oven temperature to 400F

Pumpkin Filling:
2 cups pureed cooked pumpkin
2 eggs, beaten
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup coconut milk

Combine beaten eggs, pumpkin, sugars, and seasonings. Add milk
and combine well. Pour into semi-baked pie shell. Bake 30-40
minutes, or until a sharp knife inserted off center comes out
clean. Refrigerate until chilled and serve.

FIDOGAZETTE Vol 6 No 17 Page 4 October 1, 2012


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* Origin: Prism bbs (1:261/38)


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