Tuesday, November 23, 2010

Gluten Free Pumpkin Pie

A crisp, buttery gluten-free pie crust and traditional spicy pumpkin custard filling make this gluten-free pumpkin pie recipe the only one you'll need to bake this Thanksgiving- everyone will enjoy this recipe.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 70 minutes

Yield: 8 servings


1 1/4 cups canned pumpkin (not sweetened canned pumpkin pie mix)
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon amaranth flour
2 lightly beaten large eggs
1 cup evaporated canned milk
2 tablespoons water
1/2 teaspoon vanilla
Heavy, whipping cream for garnish (optional)
1 9-inch unbaked gluten-free pie crust (recipe link below)

Preheat oven to 400°F

Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended, about 1 minute.
Set the unbaked gluten free pie crust on a large baking sheet. Pour filling mixture into the pie crust.
Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the middle of the pie comes out clean. Over baking can cause the top of the pie to crack.
Garnish with fresh whipped cream, dusted with cinnamon sugar (optional).
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