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Holiday Pumpkin Pie (Gluten-Free)


Finished gluten-free holiday pumpkin pies. Photo: CC-cardamom

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)

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.

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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

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2 Responses:

 
Hallie
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
16 Nov 2010 4:02:45 AM PDT
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!

 
Lou
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
22 Nov 2010 4:12:27 PM PDT
I have never eaten pumpkin pie that was not on menu in New Zealand, but will be making this for my family Christmas.




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