This is a fabulous pumpkin pie recipe that I got from my sister-in-law. I got it from her just a few weeks ago and I’ve already made it twice! My husband and I can’t get enough of it, and he’s convinced that it gets better with time. So, without further ado:
There are some really good gluten free pie crust recipes out there, but if you’re cooking for a crowd during the holidays nothing beats a good store-bought gluten free pie crust. It’s so fast, easy, and stress-free, and you don’t have to find a store that sells weird things like Xanthan gum and Arrowroot. And it’s for those exact reasons that this recipe doesn’t include a gluten free pie crust recipe. This store-bought crust is a very good alternative for those who may not be used to cooking gluten free but need to for the holidays.
Pie Filling (makes 2 pies, but it can easily be halved, as you’ll see I did):1 can pumpkin (15 oz) 4 eggs 2 cups sugar 2 tablespoons gluten free flour or baking mix (I use Bob’s Red Mill brand flour) 2 cups milk 1 tsp. nutmeg
2 pie crusts – Whole Foods’ Gluten Free Pie Crust is excellent:
Preheat oven to 400 degrees. Mix together pumpkin, eggs, sugar, and flour until blended. Mix in milk and nutmeg. Pour into pie crusts. Bake for 45 minutes or until the filling is firm. Don’t forget about yours like I did. I ended up with a some of the crust a little burnt, but it’s still very tasty.
This is not a sponsored post. Whole Foods makes a mean GF pie crust, but they didn’t send it to me for free, and all opinions are 100% my own.