Pumpkin Pie (Gluten Free)
I really enjoy pumpkin pie, but now that I have to eat gluten free, I cannot eat the ones from the store anymore. But this recipe I found, is delicious, easy and works just as well with or without a crust. So here it is… ENJOY!
To make 2 pies:
1 large (796ml) can pure pumpkin
4 eggs
2 cups packed brown sugar (I use palm sugar as this is unrefined and even diabetics can eat it and I use less than this, more like 1- 1 1/2/ cups)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 1/2 cups evaporated milk (I use almond milk)
2 – 9 inch/23cm pie dishes
Method:
Beat eggs lightly and add pumpkin, sugar, cinnamon, nutmeg, ginger and salt. Stir till well combined. Blend in the milk.
Pour filling into greased pie dishes, dividing equally.
Bake at 425F or 220C for 15 minutes.Then reduce the temperature to 350F or 180C and continue baking 30 -35 minutes or until skewer comes out clean.
Cool and enjoy. Freezes well.
Switch up:
Pour into muffin tin and make individual ones. (But be sure to bake for less time, till skewer comes out clean.)
I adapted this recipe from the label of the ED Smiths can of Pure Pumpkin
Barbara www.myaimstore.com/barbarabird