Easy. As. Pie.
This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don’t have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes thatgood. And you’ll score serious points with your vegan guests. You’ll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.
My secret? It’s in the details.
First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won’t have to put up with your cousin’s tofu jokes on Thanksgiving).
Second- it’s also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn).
In a sweet little virtual nutshell– it’s very food allergy friendly.
Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she’s allergic to pumpkin.
Then you’re screwed.
My secret ingredient? My favorite grain of late. Buckwheat. I thank my lucky stars every night that I can eat buckwheat, not only because it’s deeply familiar, ingrained as it is in my semi-Ashkenazi bones (while the Scot-Irish half of me pines for Guinness), it’s a cereal-free “grain” with a soft, sweet nutty taste and a higher protein content than many other gluten-free flours. And it is drop-dead sexy in baking (have you tried my Buckwheat Chocolate Chip Cookies? My Pumpkin Raisin Cake?).
Buckwheat? In a pumpkin pie? you ask.
Affirmative. You see, this is a crustless pumpkin pie- a close relative of my crustless quiches(though they contain eggs which helps beyond imagining- but vegans, keep the faith, because I’m also working on an eggless quiche slash kugel). As impossible as it seems (okay, allow me, please, a corny nod to the old Bisquick trick) the buckwheat flour helps create a tender and barely discernible crust, which- for a quasi-baker like me is a high-fiving relief because there is nothing I have less patience for than wrangling with fall-apart-when-you-sneeze gluten-free pie crust dough. Well.
That’s not entirely true.
I have even less patience for the fear-spiking sensationalism media corporations serve up as news when it is anything but. It’s enough to give any sensitive soul severe schpilkis.
Which is why I disconnected my cable TV.
One hundred and twenty-eight dollars a month to get heartburn?
I don’t think so.
|Use your favorite gluten-free flour mix if you don’t care for buckwheat flour.