Comments on: Easy as Pie, Pumpkin Pie (No Crust Needed!)

By: Crash Course for a Gluten-Free Thanksgiving | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.

Tue, 08 Nov 2011 02:21:00 +0000

[...] Pumpkin Pie without Crust [...]

By: Graham Cracker or Gingersnap Pie Crust | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.

Wed, 24 Aug 2011 14:48:25 +0000

[...] you’re baking a summery key lime pie or an autumnal pumpkin cheesecake or pumpkin pie, this easy recipe will perfect your pie. I give you directions for making the graham crackers or [...]

By: So Sezio We All | Dig This Jive: Christine Pasalo's blog

So Sezio We All | Dig This Jive: Christine Pasalo's blog — Wed, 06 Jul 2011 18:00:36 +0000

[...] (Photo from the website, Jules Gluten Free.) [...]

By: Jen@FrugalFreebiesandDeals

Jen@FrugalFreebiesandDeals — Fri, 26 Nov 2010 16:49:58 +0000

I made this recipe, too- in fact I just ate it for breakfast. It did not make a crust.. but it does slice decently- we did not mind at all, plus less carbs

By: Marilyn

Marilyn — Fri, 26 Nov 2010 15:12:44 +0000

Wow, am I glad to read this. I made the pie recipe fron “Living Without” twice and wondered what in the world I was doing wrong since there was no crust forming. Now I know. No biggie, though; it was still good as “Pumpkin Pudding” and I made traditional pie for the rest of my family .

By: Jules

Jules — Thu, 25 Nov 2010 03:28:27 +0000

Hi Jacqui – I’m sorry that the pie didn’t turn out as you had hoped. It’s hard to say what went wrong with so many variables in baking, and so many brands/ingredient substitutions. Sounds like perhaps it’s the egg substitute with the other ingredients used. I have never experienced what you are describing, so I can assure you that your experience is not common with this recipe! I just made it again last week to rave reviews, so I’d encourage you to try it again sometime, perhaps with some different brands of ingredients. All baking is an experiment, and one ingredient or off-measurement can sometimes throw an entire recipe off — and it’s not your fault! Keep trying and take notes of brands you used, etc. so you know what to try differently next time!

By: Jules

Jules — Thu, 25 Nov 2010 03:09:40 +0000

You could, but the consistency with differ; you could always just use more of my flour in lieu of buckwheat.

By: Jacqui

Jacqui — Wed, 24 Nov 2010 21:04:35 +0000

I tried the dairy-free, egg-free version of this recipe today for my almost 2 year old daughter’s daycare Thanksgiving potluck. It didn’t go over well. Her class had liked the gf, dairy and egg-free pumpkin pie filling I’d made before using a Food Allergy News recipe, but they’d disliked the coconut flake and shortening crust. I figured I’d give your dairy and egg-free version to see if it was better. The kids took a bite and then promptly spit it out. I got a similar reaction from the adults, so I gave it a taste. The flavor is good, but the texture is wrong, more like mochi than a custard, so it sticks to your mouth and tongue and has to be rolled around as it is chewed to get it swallowed.

By: Amanda

Amanda — Wed, 24 Nov 2010 17:45:07 +0000

Can you substitute Flaxseed Meal for the buckwheat?

Thanks,
Amanda

By: Jules

Jules — Wed, 24 Nov 2010 16:37:13 +0000

Your little girl is super lucky to have such a dedicated mom! Wishing you all the best Thanksgiving yet!