Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a
fork until well blended. In a separate bowl, combine oil and multi-grain
milk. Beat until blended. Pour over flour mixture.
Mix with fork until combined.
Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom
and sides of pie plate.
Preheat oven to 350° F.
Combine potato starch
with just enough water to dissolve (about 1 tablespoon).
Pour multi-grain milk
in saucepan. Whisk in brown sugar and potato starch. Heat until almost
boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring
occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup
liquid. Remove from heat. Set
Combine pumpkin, sugar,
ginger, cinnamon, nutmeg, cardamom, egg replacer and vanilla. Whisk until
smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into uncooked
pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until
a tester inserted in the center comes out clean.
Cool uncovered on wire
rack for 1 - 2 hours. Refrigerate. Best served chilled.
Serve plain or with decorated
Yield: One pie
This recipe from www.inmamaskitchen.com
Berg for her daughter, Samantha Meddleton
to thanksgiving back to holiday dessert recipes - Thanksgiving and Christmas
Happy holiday cooking!