Fall is here!

It may not feel like it just yet, but Fall is in the air!

September 22nd marked the first day of Fall this year and I am really excited about all the beautiful fall produce that’s hitting local markets.  Squashes, pumpkins, cabbages and root vegetables are here to stay for the season and there are so many options for cooking these delightful gems!

Here’s a recipe I want to share with you, from my friend Rebecca, at Whole Health Everyday:

Pumpkin Pie

Crust:

1.5cups Gluten Free Flour

3 T sweet rice flour

1.5 T brown sugar

¾ tsp xanthan gum

½ tsp sea salt

1/2cup plus 2T palm shortening

2 1/5 tsp Ener-G egg replacer mixed with 3T rice milk

1T lemon juice

Preheat oven to 375

In a standing mixed combine the dry ingredients: flours, sugar, xanthan, and salt

Add the shortening and mix about 1 min

Add the egg replacer and lemon and mix until it forms a ball, about 1min

Turn the dough onto parchment paper and mold into a disk – top with another piece of parchment and roll to about ¼ inch think and about 2 inches wider than your pie dish. Grease the pie dish with more shortening. Remove the top parchment and flip the dough into the dish.  Press down the dough into the corners and then remove the parchment paper.  Prick the dough with a fork 5 times.  Bake 25min until golden brown.  Cool at room temp.

Filling:

2cups pumpkin puree

2T coconut oil, melted

¾ cup brown sugar

1/3 cup maple syrup

½ tsp salt

1tsp vanilla

½ tsp cinnamon

1 tsp ginger, fresh grated

¼ tsp nutmeg

2 ½ cups cold rice milk

¼ cup tapioca starch

1 packet .3 ounces vegan gelatin (or use non vegan)

In a small sauce pan combine the first 9 ingredients and only ¼ cup of the milk – whisk.  Bring this mixture to a simmer and cook for 5minutes stirring often.

Meanwhile whisk the starch and ¼ cup more of the milk.  Pour into the above mixture  and whisk continuously for 2 more minutes and remove all lumps.  Remove from heat and set aside.

Whisk the remaining milk with the gelatin and pour into the above mixture.  Do this quickly and whisk well to combine.   Pour into the cooled pie shell.

Refrigerate for about 3 hours before serving.

When the cool weather approaches, it’s also time to celebrate autumn fruits like crisp apples and sweet pears.  Fruits of the season include cranberries, pomegranates, apples, pears, grapes and persimmon.   So head out to your local market and stock up on some nutritious, delicious fruits and veggies.  It’s a sure fire way to get you in the festive Fall mood!