Recipe: Nut-Free, Gluten-Free Graham Pie Crust

Pumpkin pie with GF crust - oh yes!

Isn’t that just gorj? And it was delish. The crust was wonderful but next time I don’t think I will blind bake it before pouring in the filling. But having said that, pretty darn fab overall.

I created the pumpkin filling from a can of Libby’s packed pumpkin puree using their recipe which is nut-free and fish-free i.e. my food allergy needs. Here's a screenshot of their recipe from 2019:

The crust I adapted using dear friend, fellow allergic girl, colleague and author of the new-soon-to-be-classic allergen-free cookbook out this week (Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame), Cybele Pascal.

Here is her crust recipe as part of "Allergy Free Sweet Potato Pie".  And here is my adaptation. Further adapted in November 2013.


Nut-Free, Gluten-Free “Graham” Crust
Adapted from Cybele Pascal

I package of Kinnikinnick S’moreables Graham Style Crackers crushed
4 Tablespoons melted organic butter (or Spectrum Organic Vegetable Shortening or any safe for you shortening).

Preheat oven to 350°F.

By hand or in a blender, create “crumbs” of the cookies. Add melted fat. In the pie plate, press buttered Graham style crumbs into bottom of pan, using palm of hand to press down. Use fingers to coax up sides of pan about 1/2 inch. Patch as necessary, being sure there are no holes or cracks. Let chill in fridge 1 hour (or 10 minutes if you're impatient like me. Still works just fine.) Bake crust 10-15 minutes until fragrant and golden. Remove from oven and let cool to room temperature. Once cooled, pour in your pumpkin pie filling (or any filling) and bake according to pie recipe.


Also here's pie recipe.


3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


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