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    Scott Adams

    No Bake Pumpkin Pie Filling (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

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



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    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.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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