Pumpkin Pie Crust

[SUZ42]

I just wanted to share what I did for a pumpkin pie crust.

I crushed a bag of gluten free ginger snaps and mixed it with melted butter. I spread it in the pie plate and otherwise did the pie filling as always. I use the recipe on the Libby's pumpkin can. I also have just made a "pie" with the filling, no crust. I cook it as directed on the can.

Everyone in the family said they actually preferred the cookie crust to the regular pie crust, and requested it this way for Thanksgiving this year.

[purple]

That's what I plan to do this year. I made ginger snap and vanilla wafer cookies today to stick in the freezer for pie crusts. Does the cookie crust hold up well or get soggy? I made a no bake pumpkin cheesecake awhile back with a ginger snap crust. It was amazing, so now I am hooked on cookie crusts

[silly-ack]

AWESOME! Thank you so much for the idea! I'll definitely do that this year for thanksgiving

[ohsotired]

Vanilla wafers? Recipe please?

[purple]

Vanilla wafers? Recipe please?

This original recipe is from "Cooking Free" by Carol Fenster

Vanilla Wafers

1/4 cup (1/2 stick) butter or margarine

2 T. honey or agave nectar

3 tsp. vanilla extract

1 cup Flour Blend (below)

1/2 cup sweet rice flour

1/2 cup packed light brown sugar or maple sugar

1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vinegar

2 T. water (if using an electric mixer)...(I add water and use mixer)

rice flour, for dusting

1. Blend all ingredients in food processor and process until mixture forms ball. Add water only if necessary (or if mixing with an electric mixer). Refigerate for 1 hour.

2. Preheat oven to 325 degrees. Grease baking sheet or line with parchment paper.

3. With rice-floured hands, shape dough into 1-inch balls. Place on prepared baking sheet. Flatten each ball to 1/4-inch thickness with bottom of drinking glass.

4. Bake for 20-25 minutes, until cookies are lightly browned. Remove from baking sheet and cool. Store cookies in airtight container. If cookies harden, place apple slice in covered container or gently warm in microwave oven.

Makes 16 wafers

Note: For a softer cookie, add egg yolk to ingredients in food processor.

Flour Blend:

1 1/2 cups sorghum flour

1 1/2 cups potato starch, cornstarch or amaranth starch

1 cup tapioca flour

1/2 cup corn flour, almond flour, bean flour, or chestnut flour

My notes:

I use sorghum, potato or cornstarch and tapioca.

I have made these with Spectrum shortening too. Skip the glass and flatten them with your hand.

I make them smaller and get around 30 cookies. Adjust the baking time, I think I baked them 12-15 minutes. Grind cooled cookies in the blender for crumbs. Store cookies in the freezer for future pie crusts. Frost and sandwich together. You may want to shorten Carol's baking time depending on the size of your cookies and how hard you like them. They harden as they cool. If yours get too hard just use them for pie crust or frosting/p.b. will soften them. You may also want to double the recipe.

[ohsotired]

Thank you!!!!

[purple]

Thank you!!!!

You are welcome!

[elonwy]

I use Pamela's shortbread as a cookie crust for my pumpkin pies. People love it.