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. McCormick’s ground ginger
1 tsp. McCormick’s 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!