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    You are in: Home / Australian / Butternut Pumpkin Pie With a Brown Rice Crust Recipe
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    Butternut Pumpkin Pie With a Brown Rice Crust

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    2 Total Reviews

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    • on January 30, 2009

      Bluemoon downunder, this is such a great recipe! It is definitely worth the extra effort! The flavours of the different vegetables blend so well and the crust is very tasty as well. I used white rice since thats what I had on hand and since I cant have soy I substituted sesame oil for the tamari. I left out the green peas for I had more leek and zucchini and didnt want to burst the crust. Next time I might add them in though, cause I think theyd be very tasty in the pie as well. At first I was a bit sceptical about whether this whole crust thing could work out, but to my amazement it did! =) You have everything so well explained that I felt guided throughout the making of the pie and didnt need to worry about getting things wrong. Thank you so much for sharing; Ill definitely make this again!

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    • on December 04, 2005

      Bluemoon thank you for posting these rice crust recipes. It will make a big difference to our family's gluten free diet - they don't much like quiche, but this will give me something to make along the same lines. I will simply substitute GF flour for ordinary flour.

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    Nutritional Facts for Butternut Pumpkin Pie With a Brown Rice Crust

    Serving Size: 1 (578 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 384.1
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 2828.5 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 11.0 g
    Sugars 11.7 g
    Protein 13.5 g

    The following items or measurements are not included:

    vegetable stock

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