Pumpkin Pie Pandemonium - Day 4

Last and possibly the least...Pie Number 4!

We Tarts are very blessed with super supportive Hotcakes. They take pics, eat our concoctions and listen to us talk and talk...and TALK. So we figure the least we can do is give the gluten-free, dairy-free and sugar-free hotcake one of his favorites...Pumpkin Pie.

"How hard can it be, Danielle?"


"Very hard, Erin."

But we Tarts are up to a challenge, even when failure seems certain. So here goes...

Filling: Erin's "based on feel" concoction.

1 can pumpkin
3 egg whites

1 cup (or so) rice milk

3 Tbsp. agave nectar

1 tsp. ginger

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 cup arrowroot

Mix and pour.

Disclaimer: I didn't actually measure the ingredients; not really my style. Danielle's not looking, is she? She hates when I do this. Shhhhhh...

Crust: Spelt Pie Crust from Dadamo

3 Tbsp. olive oil

2 Tbsp. cool water

1/4 tsp. sea salt

1 cup spelt flour

Whisk olive oil, water and sea salt together until well blended. Stir in flour. Mix until moistened. Roll out with rolling pin, fill and bake...for what will seem like hours.

Tart Tip: Not nearly enough dough to make a pretty pie crust. Once again, double it.

Okay, well...(Why are we showing this?) Here it is!!!!

Did we seriously make that? Boo, Tarts. Hiss.

And btw, that pie is "done."

The good news is the Hotcake loved it. His wife, however, did not...

But what does Rusty the Tart Tester think? Tune in tomorrow and get the results. We'll help you choose which pie is right for you! We're willing to bet, this ain't it.

Until we Tart again...