Gluten Free Holiday: Pumpkin Pie

Pumpkin Pie!

Just saying it makes it feel like the holidays! Pumpkin Pie is a staple on our Thanksgiving table!

This pie actually seems to have a magical power: the power to change people’s minds! If someone says, “I don’t like pumpkin pie.” I reply with “Wait til you’ve tried mine!” (So far, it’s worked every time, but today… you get to be the judge!)

Here’s what you’ll need to make this amazing dessert: (this recipe makes 2 pies)

Sugar (1 cup)
Salt (1/2 tsp)
Cinnamon (1 tsp)
Ginger (1/2 tsp)
NUTMEG (1 tsp)
2 Eggs
Evaporated Milk (one 12 oz can)
Libby's Pumpkin Puree (the regular sized can!)
2 GF pie crusts (uncooked!)

You can find unbaked gluten free pie crusts at major grocery stores. Whole foods, Publix, Harris Teeter, Kroger, HEB, Bi-Lo and lot’s of others carry them. Ordinarily they come in a two-pack and cost about $5 or $6.

Begin by turning your oven to 425 F.

Grab a small bowl to mix your dry ingredients:

Combine your sugar, salt, cinnamon, ginger and nutmeg. (always check your labels to make sure your ingredients are gluten free!)

Stir it until those yummy seasonings are thoroughly mixed in. I use a whisk for this task. Take your time. You want it even with no swirls of color.Go ahead and take a whiff! It smells like heaven in a bowl!

Once the spices are combined, grab a large mixing bowl and beat 2 eggs!

*Truth: that’s the same whisk… I didn’t even rinse it off!*

Pour the entire contents of the Libby’s pumpkin puree into the bowl.

Mix this together well!

Once the eggs are mixed in completely, add your sugar/spice mixture!

Stir it, stir it, stir it! Mix it well. Look for any dark streaks of spice. “Fold” the puree mixture til it’s smoothly and thoroughly combined.

You’re almost there!

Grab the can of evaporated milk and puncture it in two places on the lid with a can opener. (you’ll only pour from one side. It’s simply easier to pour when you provide an “airhole”)

Pour a drizzle (just a little bit!) into your puree mixture and stir it in.

Once that’s mixed, add a little more and stir that in. Continue adding a little evaporated milk at a time. The dark puree mix becomes lighter in color and more liquidy along the way.

Add your evaporated milk slowly until it’s all combined.

The stirring process can be pretty mesmerizing, if not relaxing!

 

 

Once all of the evaporated milk has been mixed in, it’s ready to bake!

Unwrap both of your lovely unbaked pie crusts. This recipe will be enough to make 2 pumpkin pies after all!

Pour the pie filling into each pie pan. Fill them each a little over half-full.

Now your pies are ready to bake!

Bake your beauties for 15 minutes on 425 F. (notice, I put pans underneath the pies. It’s easier for me to place them in or remove them from the oven without spilling when I keep a pan underneath! You don’t need to do this, it’s just easier for me!

When they’ve been baking for 15 minutes, turn the oven down to 350 F.

Continue to cook them for about 45 more minutes on 350.

When that time is up, they should be done! (if you give the pan a little shake and the center jiggles a bit, you may want to give it another 5 minutes!)

Let them cool and set for about 2 hours. After that, serve it or refrigerate it!

Ready to recap?

Purchase gluten free pie crust.
Set oven to 425.
Combine dry ingredients: sugar, salt, cinnamon, ginger and Nutmeg!
In another bowl, Beat 2 eggs then add pumpkin puree. Mix well!
Add sugar mixture and mix well.
Add evaporated milk a little at a time.
Pour into pie dishes. 
Bake at 425 for 15 minutes.
Turn oven to down to 350 and bake for 45 more minutes. 
Allow pies to cool and set for 2 horus.

Enjoy!

This pie is truly fantastic.

Your guests won’t even know it’s gluten free… until you tell them!

Have a wonderful holiday and pass it on! Recipes, after all, are meant to be shared and loved and enjoyed for a long time to come!