Pumpkin Pie:
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz.) Libby's pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9 inch pie shell
Start by whisking together all the dry ingredients
Thoroughly combine eggs, pumpkin, and spice mixture. Slowly, stir in evaporated milk. Pour into an unbaked gluten free pie shell
Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees F and bake for 40-50 minutes. Cool on wire rack for up to 2 hours or until you can't wait any longer to eat it. Top with whipped cream.
Note: Whipped cream amount depicted in photo is not representative of the volume of whipped cream added and consumed after the picture was taken.
Even without a crust on hand, this recipe makes a great custard.
Don't wait for the holidays. Making pumpkin pie is easy and you shouldn't have to wait to whip up a great dessert. Enjoy!!!
I'll take pumkin pie anytime of the year! Today would be good.
ReplyDeleteLooks great! I like the picture of the spices especially. Thanks for the tip about the frozen pie crust from Whole Foods. It didn't occur to me that such a thing was available, but I guess you can get anything gluten-free these days, eh? How do you like it?
ReplyDeleteYour pie is gorgeous, Brian. Hard to go wrong with the Libby's classic recipe. I've found that I don't miss the crust though. A friend told me she just added 1/4 cup of GF flour to the mix and it makes your lighter pies (not fruit pies) crustless. I've been doing it ever since and it's wonderful. Just wanted to share that in case you have a craving for pumpkin pie and don't have a crust on hand.
ReplyDeleteI think we should use our holiday recipes more. It's kind of like only using the good china once a year. It sure is fun and adds to the occasion to break it out more often. Aren't we deserving on a regular basis? ;-) LOL
BTW, I made pumpkin bars a few weeks ago. I love pumpkin all year round.
Shirley