Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Holiday Pumpkin Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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!

    Ingredients:
    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)

    Celiac.com Sponsor (A12):
    Directions:
    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



    User Feedback

    Recommended Comments

    Guest Hallie

    In my humble opinion, the best pumpkin pie has only equal parts of cinnamon and nutmeg, and NO clove or ginger or allspice. Try it that way. You'll like it better!

    Link to comment
    Share on other sites
    Guest Lou

    I have never eaten pumpkin pie that was not on menu in New Zealand, but will be making this for my family Christmas.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    The following recipe comes to us from Oliver.
    1/3 cup finely chopped pecans
    1/3 cup packed brown sugar
    3 tablespoons butter or margarine, softened
    1 unbaked pastry shell (10 inches)
    Gluten-Free Filling:
    3 eggs, lightly beaten
    ½ cup packed brown sugar
    ½ cup sugar
    2 tablespoons cornstarch
    ¾ teaspoon ground cinnamon
    ½ teaspoon salt
    ½ teaspoon ground ginger
    ¼ teaspoon ground cloves
    1 can (16 ounces) pumpkin
    1 ½ cups half-and-half cream
    Additional chopped pecans, optional

    Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cr...


    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    1 bag cranberries (12 oz.)
    ¾ cup sugar
    1 teaspoon grated orange zest
    ¼ cup orange juice
    2 tablespoons Grand Marnier
    1 cup heavy whipping cream
    Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
    Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.


    Jules Shepard
    Ingredients:

    1 tsp. apple cider vinegar 1/4 cup shortening (e.g. Earth Balance Shortening Sticks) 3 Tbs. honey or agave nectar 2 large eggs 2 1/4 tsp. rapid rise yeast 1 cup vanilla yogurt (dairy or non-dairy like soy, rice or coconut) 2 cups Jules Gluten Free All Purpose Flour 3 Tbs. flax seed meal (optional, but recommended) 1/2 tsp. baking soda 2 tsp. gluten-free baking powder Directions:In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer, by hand using a pastry cutter, or in a large food processor.
    In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mix...


    Amie  Valpone
    Here's a fun n' tasty Gluten-Free and Dairy-Free recipe for Apple Pumpkin Strudel that is quite unique from your traditional apple pie or apple crumble....perfect for the holidays or for a casual dinner party dessert. Enjoy!
    Pumpkin Apple Strudel

    Gluten-Free and Dairy-Free

    Makes 8 Strudels
    Ingredients:

     8 large organic Granny Smith apples, peeled and sliced  1 (15 oz.) can pumpkin puree  1 Tbsp. sugar  1/4 cup fresh rosemary, very finely chopped  1/4 cup sugar  1 Tbsp. ground cinnamon, plus more for topping  1/6 tsp. all-spice  1 1/2 cup Gluten-Free All-Purpose Flour (I used Bob's Red Mill)
     1 tsp. baking powder  1/4 tsp. sea salt  1/4 tsp. fresh organic lemon zest...


  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...