:For the crust
Mix together the flours, sugar, cinnamon and salt in a medium bowl.
this pie is awesome! this will be the third year i make this and everyone always loves it. ive used agave in it every time instead of honey (i never have enough honey). the first time i made it with only oat flour and whole wheat flour, the only problem was that i had a hard time shaping it in the pie dish, it kept breaking. im using all three flours this year and hoping its easier to shape this time. i recommend this recipe to anyone!
It should work although I think it might get little watery since half and half is thicker..
Oh yes you sure can... :)
Soy milk is good enough - but then we will not have the "creamy" texture enough to substitute for Half and Half. Technically silken tofu would be a great substitute instead since pureeing it would give a creamy texture. But I think for traditional desserts like Pumpkin pie and cheesecakes - the best texture will be from non silky variety of tofu. I have heard about this brand called White Wave which makes Soy milk creamers (silk creamers). I think they would be the best bet to bring about that delicious creaminess in place of Half and Half if you can get it. Otherwise use tofu/soy milk instead. Hope this helps :) -- DK
Thanks SD :) Skip the eggs and increase half and half to 1/2 cup more.. It probably might work too --DK
Hi Lavi, "Half and Half" is a diary product which we get here in the US. I think its a mixture of one part milk and one part cream. Just replace it with half of milk and half of cream
Hi Shivani, Unbleached all-purpose flour is nothing but "Maida". Since we get specific flours with various grades, I mentioned it. In India, its simply all-purpose flour or what we call as 'maida' in Hindi :) -- DK
Yes we certainly should - we can cook up something every week with certain wholegrain in mind - what do you say? Will be interesting....
OK now that was too fast! :) I just posted it!!! Thanks Divs - Its easy, try it - you will make it much better :)