For New Year’s Eve my housemates invited a handful of people over for food and movies. My contribution to the festivities is two pies: a pumpkin pie and a cashew pie. Both are gluten free, cane sugar free and dairy free. I’m confident about the pumpkin pie but am a little nervous about the cashew pie. I never made a pecan pie before my sensitivities much less now. O.o *fingers crossed*

Dairy Free Gluten Free Sugar Free Pie Crust

1 cup white rice flour
3/4 cup corn starch
3/4 cup tapioca flour
1 tsp xanthan gum
3/4 tsp salt
2 tsp stevia
1/4 cup shortening
1/2 cup vegan margarine, at room temp.
1 egg
1 Tbs white vinegar
2 Tbs ice cold water

Combine dry ingredients and whisk together. Add shortening and margarine and mix with a pastry blender until dry ingredients are incorporated and dough resembles small pebbles. Mix together egg, vinegar and water in a larger bowl. Slowly combine dry ingredients into the liquid ingredients. Knead until it forms a consistent dough. Form dough into two balls. Cover in plastic wrap and chill for at least a half hour (can be chilled for several hours). Roll balls out between lightly rice floured sheets of waxed paper until about an 1/8 of an inch thick.

Sugar Free Cashew Pie

3 large eggs
1/2 cup light agave nectar
1/2 cup dark agave nectar
5 Tbs stevia
1 tsp pure vanilla extract
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbs vegan margarine, melted
1 1/2 cup chopped, roasted cashew, unsalted
1 Tbs brown rice flour

Combine eggs, agave nectar, stevia, vanilla, salt, cinnamon, and nutmeg. Mix well. Add margarine. Mix cashews with flour and stir into the mixture. Turn into unbaked pastry shell. Bake in a preheated oven 400* F for 15 minutes. Reduce heat to moderate 350* F and bake for 40 minutes, or until knife inserted in the center comes out clean.