Pumpkin Pie

Gluten Free Pumpkin Pie

A pumpkin pie recipe! Just in time for American Thanksgiving. This is my first attempt at making any type of pie, but my mom has made this pie recipe dozens of times, so I know it's good. As with most gluten free pie crusts, you have to press the dough into the pie plate instead of rolling it out. I messed up a bit with this part because I forgot to check the depth on the bottom of the crust. It turned out way too thick... oops. Luckily, the dough tastes like a sugar cookie, so it wasn't the end of the world. Next time I will remember to check the depth with a fork before baking the crust. Other than that slight misstep, the pie turned out great.

The pumpkin filling is especially easy to whip up using a blender. It's actually quite healthy too! Pumpkin is full of vitamins and fiber, cinnamon and ginger are thought to have a wide array of health benefits, eggs have good protein and milk has calcium. Also, there isn't too much added sugar. Of course when you bake it in a buttery crust and smother it with whipped cream it starts to look more like what you'd call dessert. Just know that along with all the fat and calories, there's actually some good stuff going on in that slice of pumpkin pie!

crust recipe here

Ingredients

1 1/2 cups Pumpkin Puree
1 Tbsp Corn Starch
1/3 cup Granulated Sugar
2 Tbsp Brown Sugar
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger Powder
1/4 tsp Cloves
     (or use 2 1/2 tsp Pumpkin Pie Spice)
1 2/3 cup milk (I use 1%)
1/2 tsp Salt
2 Eggs

Whipped Cream for topping

Directions

Blend all ingredients together in a blender.
Pour into partly baked pie shell. (crust recipe) If you can't fit all of the filling in, pour the extra into ramekins and cook alongside the pie.
Bake at 375 for around 1 hour.
Pie is done when inserted knife comes out clean.
Let cool completely and serve with a dollop of whipped cream (or ice cream).

before baking

after baking

yummy slices waiting to be eaten