Gluten Free Recipes
Gluten Free Pumpkin Pie Recipe
You may think that because you’re on a gluten-free diet you have to miss out on some of the best holiday food. That’s not true! Pumpkin pie is a perfect example. My brother-in-law requests that I make my gluten-free pumpkin pie even though he is not gluten free.
The crust is the part of the pie that poses the biggest problem for people on a gluten-free diet. Here are three ways you can deal with that problem.
1. Buy a gluten-free pie crust. They are found in the freezer section of health food stores.
2. Make a crust from scratch. This multi-purpose pastry dough is easy to make and work with.
3. Make the pie without a crust. That’s right, just put the filling in a greased pie dish and bake it. You get the sweetness and flavor of pumpkin pie without the added calories of the crust.
This pie can be quickly made if you purchase canned pumpkin and a premade gluten-free crust (or go without a crust). If you want fantastic flavor, cook a pie pumpkin and make your own pumpkin puree (that’s what I do).
Gluten-Free Pumpkin Pie
- 1 pie crust
- 1 3/4 cups pumpkin puree or canned pumpkin
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup milk or almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
1. Combine all the ingredients using a fork to mix them together.
2. Roll and press the pie dough into a 9 inch pie plate. Add the filling to the unbaked pie crust. Bake at 400 degrees 45-50 minutes.
3. Cover the edge of the crust with foil or a pie shield after about 20 minutes. You can use foil by cutting a large round hole in the center of a piece of foil and placing it over the pie, loosely forming it to the sides of the pie dish. This prevents the edge of the crust from burning while the rest of the pie cooks.
4. Cool before cutting.