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No Bake Pumpkin Pie Filling (Gluten-Free)
http://www.celiac.com/articles/1074/1/No-Bake-Pumpkin-Pie-Filling-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from "lonewolf" in the Gluten-Free Forum. Ingredients: 2 &fra

This recipe comes to us from "lonewolf" in the Gluten-Free Forum.

Ingredients:
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

Directions:
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.