Satisfying a Multi Choice Gluten Free Appetite

Gluten-Free Pumpkin Pie

Comment: We buy the already-prepared 15 ounce cans of pumpkin mix and add the suggested ingredients to complete the pie. This is easier than preparing the pumpkin from its raw state and the finished pie is excellent.

Cooking time:
15 minutes at 450 degrees and then 50 minutes at 350 degrees

6-8 slices

For pie shell:
Frozen pie shell from Gillian’s
1 egg
For filling:
1 15 ounce can pumpkin
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp salt
1 ½ tbls butter (melted)
1 12 fluid ounce can Carnation Evaporated milk
2 eggs, beaten

Of pie shell:

  1. Remove from freezer. Each company says to defrost but we don’t.  We take it out of the freezer when we begin to prepare the filling and use it when we’re ready to fill it – semi frozen or not. From the beaten eggs, using a pastry brush, brush the bottom and sides of the shell, set aside.

Of filling:

  1. In a large bowl add pumpkin, eggs, butter and dry ingredients.
  2. Mix thoroughly and then add milk.
  3. Stir together until mixed and then add to pie shell. If your filling appears to be too much for the shell, put the almost-filled shell into the oven on its rack and then add any leftover filling until it’s at capacity. Slide a cookie sheet under the pie to catch any drippings.

To bake pie:

  1. Bake for 15 minutes at 450 degrees and then lower the temperature to 350 degrees and bake of 50 minutes until done.
  2. Check to see if the top of the pie is burning and if it is, cover with a strip of vegetable-sprayed alum foil.
  3. When baked, remove from oven, place on a wire cookie sheet and cool.

Condiments: Cool Whip

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