In honor of today being the first day of autumn, I thought I’d post a favorite recipe link for an incredible Layered Pumpkin and Pecan Pie. I found this recipe at Lundberg Family Farm’s website (they provide an amazing array of rice and rice products from grain grown 30 minutes from where I live).
I made this pie last year, using a gluten-free pie crust instead of the one the recipe indicates. My simple secret is use your favorite, basic pie crust recipe, but use Pamela’s Bread Mix as the flour, straight-across substitution. I use it instead of Pamela’s flour mix because it doesn’t contain potato starch (while the flour mix does), which is a nightshade.
I wish there was a picture of this pie on the page – it comes out looking mostly like a pecan pie but has a layer of pumpkin custard underneath. Though when I made it, it kind of came out mixed up. I took it to a party and people loved it so much – especially the crust (and these were not gluten-free people) that they wrote down the Pamela’s mix name because they liked the heartier crust, thinking it was made with whole wheat, and wanted to make the dessert the same way.
If you use Pamela’s Bread mix for the crust (roll it out on sweet rice flour), then this recipe is gluten-free, nightshade-free, and also IC-friendly. Enjoy!
