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    Scott Adams
    Scott Adams

    No Bake Pumpkin Pie Filling (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "lonewolf" in the Open Original Shared Link.

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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

    Scott Adams
    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.


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