- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Pie & Pie Crust Recipes
- No Bake Pumpkin Pie Filling (Gluten-Free)
No Bake Pumpkin Pie Filling (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from "lonewolf" in the Gluten-Free Forum.
2 ½ cups gluten-free rice milk
1 1/3 cups maple syrup
1 teaspoon vanilla
3 envelopes unflavored Knox gelatin or equivalent
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
One 29 oz can pumpkin
1 pre-baked gluten-free pie crust
Sprinkle gelatin (or whatever you use) over rice milk in saucepan. Let stand 1-2 minutes to soften. Stir over low heat until gelatin dissolves - about 2 minutes. Add maple syrup, spices and vanilla and stir over med. low heat for 3-5 minutes. Blend in pumpkin and continue to stir for 1-2 minutes. Cool until starting to thicken slightly. (It should be pretty cool.) Pour into pie shell. Chill at least 3 hours.
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