Pumpkin Pie :: Gluten-Free

Pumpkin Pie :: Gluten-Free :: Alaina Ann

Pumpkin Pie :: Gluten-Free :: Alaina Ann

With Thanksgiving right around the corner, it seems appropriate to keep rolling out the pie recipes :) This pumpkin pie is a modification of my Granny’s AMAZING recipe. I eat this pie for every meal, while it lasts.

Pumpkin Pie {Gluten-Free}

1 Perfect Pie Crust, prepared as directed
2 eggs
1 egg yolk
15 oz pumpkin
3/4 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
16 oz evaporated milk

  1. Slightly beat the two eggs and one egg yolk together.
  2. Beat together eggs and pumpkin.
  3. Combine sugar, salt, cinnamon, ginger and cloves in a separate bowl.
  4. Mix combined dry ingredients with egg and pumpkin mixture.
  5. Mix in evaporated milk.
  6. Place pie crust in bottom of pie pan. Pinch or fold edges, as desired.
  7. Pour pie mixture onto crust and sprinkle with cinnamon.
  8. Bake at 400* for five minutes. Lower oven to 350* and bake for 45 minutes or until toothpick comes out clean.

**Always be sure to check ingredient labels to confirm products are gluten-free.

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