Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Holidays and pumpkin pie go together like Santa and reindeer. This recipe is easily adaptable to various dietary demands. It's easy to prepare, and makes a rich, creamy, delicious pumpkin pie. Find yourself a gluten-free pie shell or five and go to town on the pumpkin pie!
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground clove
2 large eggs (Duck eggs work great!)
1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!)
1 can (12 fl. oz.) Evaporated Milk (Delicious with evaporated goat's milk!)
1 unbaked 9-inch (4-cup volume) gluten-free pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into gluten-free pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
*Adapted from Libby's Original Pumpkin Pie Recipe