Wednesday, November 21, 2012
Have a Wonderful, Happy Thanksgiving!!
I LOVE this time of year! Some of my favorite traditions begin today! I baked this morning and will take the afternoon to clean up the house. This is the last image I took for my final project from inspiration I found on pinterest. I want to wish you and yours the happiest of Thanksgivings! We have SO MUCH to be grateful for! I'm thankful for YOU, my sweet readers! Thanks for following along and for being such a wonderful support!
HAPPY THANKSGIVING!!! Eat until you *pop*!
gluten free pumpkin pie:
1 c cup4cup flour
1/4 t kosher salt (it's important to use kosher)
1/2 t sugar
1/4 c plus 3 T very cold unsalted butter, cut into cubes
4 T ice water, plus more if needed.
In the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still visible in pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough onto a work surface and press it together into a disk. Place the disk in a large zip-lock plastic bag. Refrigerate the dough for 30 minutes or up to 1 day, or freeze up to 1 month. When ready roll out your dough for the pie crust.
For the pumpkin pie filling:
(Taken right off of the Farmer's Market organic pumpkin can.)
1 15 oz. can pumpkin
3/4 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground ginger
1/4 t ground cloves
1/2 t sea salt
1 14 oz. can sweetened condensed milk
2 eggs slightly beaten
Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly just until thoroughly mixed. Pour into pie shell. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees for an additional 35-40 minutes. Thoroughly cool pie before serving.