Gluten/casein Free Pumpkin Pie

[cornbread]

I just made a delicious gluten/casein free pumpkin pie. I substituted the condensed milk with a tub of Tofutti 'cream cheese' and added maple syrup for sweetness.

For the crust I used the Gluten Free Pantry's 'Perfect Pie Crust'... It really is incredible, just like a real pastry crust, something I honestly thought I'd never taste again! I was planning to just break up gluten-free 'oatmeal' cookies for the crust (mix broken cookies with melted butter), but I saw the pastry crust mix and thought I'd try it.

Filling:

1 can pumpkin

2 eggs

1/3 cup maple syrup

1/2 teaspoon salt

2 tsp pumpkin pie spice (aka ginger, cinnamon, nutmeg, allspice)

1 tub Tofutti 'Better Than Cream Cheese

1. Make the pastry as per instructions on the packet (do not bake), line 8-9" pie dish with pastry

2. Put pumpkin, eggs, maple syrup, salt, spices and tofutti into a large mixing bowl and mix well (electric mixer on med-high until it's all whipped up together)

3. Pour mix into pastry-lined pie dish

4. Bake for 15 mins at 425 degrees (this pre-bakes the pie crust)

5. Bake for a further 35-40 mins at 350 degrees

6. EAT!

[Claire]

I just made a delicious gluten/casein free pumpkin pie.    I substituted the condensed milk with a tub of Tofutti 'cream cheese'

6. EAT! 

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Thanks for this. Creative. Sounds good.

Now i have to find Tofuitti 'cream cheese'. Have never seen it anywhere Claire