The holidays wouldn’t be the same without homemade pie, but if you – or any of your guests – are following a gluten-free diet, a safe slice can be hard to come by. Gluten-free versions of ready-made crusts aren’t typically tucked in with graham-cracker and crushed-cookie versions in the supermarket. And preparing your own? It could take some serious experimentation and a cart full of expensive, specialty ingredients to get the formula right. But don’t fret. This Halloween, Thanksgiving and Christmas, you can have your pie and say goodbye to gluten, too. Here’s a pumpkin pie recipe everyone can enjoy.
Gluten-Free Traditional Pumpkin Pie
Recipe by Cassidy Stockton for Bob’s Red Mill
Ingredients
½ pkg. gluten-free pie crust mix
15 oz. can pumpkin puree
12 oz. can evaporated milk
¾ cup brown sugar, packed
2 oz. butter (melted/cooled)
2 eggs
1 Tbsp. vanilla
1 tsp. cinnamon
1 tsp. ginger
¼ tsp. nutmeg
½ tsp. allspice
Directions
- Prepare pie crust and refrigerate as instructed. When ready to make pie, remove dough from refrigerator and let sit at room temperature until malleable.
- Place dough between two sheets of heavy-duty plastic wrap. Use rolling pin to roll dough into 12-inch circle.
- Remove top layer of plastic wrap and turn over dough into 9-inch non-stick pie plate. Press crust in place, then remove other layer of plastic wrap. Freeze for 15 minutes.
- Preheat oven to 350 degrees F.
- To make pie filling, in large bowl, combine pumpkin puree, milk, butter, eggs, vanilla, sugar and spices. Whisk until well combined.
- Pour filling into pie crust and bake about 1 hour, until center of pie is firm/not wobbly when pie is shook. Let cool completely before serving.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.