Pumpkin Pie


I don’t have a sweet tooth and rarely eat sweets but if there’s one thing I love to bake and eat at Thanksgiving, it’s pumpkin pie. When I learned of my gluten allergies I made it a mission to turn all of my favorite recipes into gluten-free tasty dishes that I could still enjoy year round and I’m going to share this one from my table to yours. This Pumpkin Pie dish is easy to prepare but even easier to enjoy!

1  ¼ cups canned pumpkin (not sweetened canned pumpkin pie mix)
3/4 cups of sugar
1/2 tsp. salt
1/4 tsp. organic ground ginger
1 tsp. organic cinnamon
1 tsp. amaranth flour or sweet rice flour
2 lightly beaten eggs
1 cup carnation evaporated canned milk
2 Tbsp. water
1/2 tsp. pure vanilla
Gluten-free whipped cream (optional)
Gluten-free pie crust

1. Preheat oven to 400F
2. Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended.
3. Pour filling mixture into the pie crust
4. Bake in preheated oven for 45-50 minutes or until a toothpick, inserted in the middle, comes out clean.

NOTE: Over baking can cause the top of the pie to crack

Garnish with fresh whipped cream, dusted with cinnamon sugar and enjoy! Happy Thanksgiving everyone!

2 thoughts on “Pumpkin Pie

    1. Thank you for thinking of me and taking the time to stop by with your wonderful well wishes, Scott. Happy Thanksgiving, as well, to you and your family. Enjoy the day with God and the one’s He so graciously blessed you with.

Why hello, friend! Thanks for sharing your comments. Should you have a question, please feel free to ask it here and I'll do my best to reply promptly. Thanks for stopping by! xo Kerri