Sunday, November 23, 2014

Gluten-Free Pumpkin Pie

Our resident Celiac Girl is here to share her latest baking achievement:



The no-roll crust is seriously the best thing ever.  We'll start there:

1 1/2 C gluten-free flour blend
1 1/2 t sugar
1 t salt
1/2 C oil
2 T cold milk.

Mix together and press in pie pan.

Then for the pumpkin filling mix:

1 15 oz can pumpkin
3 eggs slightly beaten
1 C sugar (brown or white)
1/2 t salt
1 t cinnamon
1/4 t EACH of cloves, nutmeg, and ginger
1 C evaporated (or regular) milk

Pour filling into pressed in pan crust dough.  Preheat oven to 450.  Bake for 10 minutes and then reduce heat (leave pie in oven) to 350 and bake an additional 40-45 minutes.  Insert a knife to check if it is done.

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