Yay! It’s Fall… And you know what that means, don’t you? … It means Pumpkin Pie … Yum!
You can see in the picture what a piece of my pumpkin pie looked like before it vanished in what almost seemed like a split second.
Ever since I discovered my celiac disease, pies, especially gluten-free pumpkin pies and gluten-free apple pies, have been a real challenge because my family loves them!
Unfortunately, what they love are the wheat-based versions of those bulwarks of American fall desserts. The filling wasn’t so much of a problem… put enough sugar in anything (actually I used agave… plenty of sweetness and a better glycemic index rating) and the rest of the family will probably love it. The real tough problem has always been the crust. So, here’s my version of an easy gluten-free pumpkin pie recipe. It’s traditional enough to serve at Thanksgiving dinner!
I’m excited to say, those yucky tasting, gluten-free pie crusts have become a thing of my past… and my family loves it… even my husband.
Linda at The Gluten-Free Homemaker came up with an absolutely wonderful crust that she calls her Multi-Purpose Pastry Dough. I used it for the pumpkin pie I just made. I must confess, though, I did change the recipe a teeny bit… I substituted the butter with 1/2 Olive Oil and 1/2 Butter…
… And, it turned out great!
And, here’s how I made it.
It Means Pumpkin Pie … Yum!
- 1 Pie Crust (9 Inch), unbaked gluten-free (like The Gluten-Free Homemaker’s Multi-Purpose Pastry Dough)
- 2 Whole Eggs, slightly beaten
- 16 Ounces Pumpkin [I like Libby’s when I don’t cook my own]
- 3/4 Cup Agave Nectar (or Honey)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cinnamon, ground, or more to taste
- 1/4 Teaspoon Ginger, ground, or more to taste
- 1/4 Teaspoon Cloves, ground, or more to taste
- 12 Ounces Evaporated Skimmed Milk, or Whole, or 2%
Preheat oven to 425 degrees. Crimp the edges of the pie shell high, or make two smaller pies, since the amount of filling is generous. Combine filling ingredients in order given, whisking to mix well.
Place the pie shell on the oven rack (if using a foil pie pan, you’ll have a better texture to the crust if you place the foil pan in a ceramic or glass pan.) Pour filling into shell.
Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 30 – 45 minutes, or until knife inserted near center of pie comes out clean. Cool on rack.
Serve. Garnish with whipped cream, if desired.
This post will be entered in the following:
- Simply Sugar and Gluten-Free‘s Slightly Indulgent Tuesday where Amy has shared some comfort foods made a little healthier, to start off this week’s indulgence 😉
- The Gluten-Free Homemaker’s Gluten-Free Wednesdays. Her October challenge is to Create a Gluten-Free Loaf of Quick Bread. Also, on Thursdays this month she’s featuring squash — be sure to check that out!
Again, thanks for your patience while I am in transition from “Gluten-Free Food That Even My Husband Likes” to “Elegantly, Gluten-Free.” If you’ve been a subscriber, don’t forget to change your bookmarks to elegantlyglutenfree.com, visit the new site and re-register your membership. If you haven’t subscribed yet, now’s a great time to do it!