About this recipe: This pumpkin pie is saintly because it's gluten-free, egg-free and dairy-free. Don't let this put you off - it's as delicious as any other pumpkin pie. A pastry is made with gluten-free flour, oil and soy milk, then filled with a spiced pumpkin filling and baked to perfection. Serve as a decadent dessert.
I have it in the oven as I write, BUT I have tasted the pastry mix and there is FAR too much salt. I would use 1/4 of a teaspoon next time. I carefully measured this out with a proper measure. The filling tastes - 08 Oct 2012
I was very keen on making this but the ingredients are muddled. I don't know how much Soya Dream to use in the pastry. I'd be grateful for a revised version - 27 Sep 2010
Anniebb, I've found the potato starch will be make the dough denser and stickier, while potato flour will make dough less dense, a little less sticky. It really depends what you are making. But if you are making pie crust, a combo of rice, tapioca and potato flour or starch works fine. For example, if you use in potato starch in chocolate chip cookies it makes a dense, cake-like cookie. I use sorghum, rice and tapioca for cookies now. It makes a texture similar to the traditional "toll house cookie." Hope this help. Happy Thanksgiving. - 07 Nov 2010 (Review from Allrecipes US | Canada)