Sunday, March 22, 2009

Not just for the holidays

I'm quickly realizing that I should have photographed and archived at least a months worth of meals before embarking on my blog. We just had a great dinner the other night but none of my pictures turned out. It's no problem, I'll gladly make it again and post it later. In the meantime, I made a pumpkin pie to share with you. As I took my first bite, waves of nostalgic holiday memories rushed over me. I realized that I can't remember ever eating pumpkin pie outside of the constraints of the Thanksgiving / Christmas season. Unless you count the time I was dared to eat an entire Costco pumpkin pie within an hour at the fire station. I failed miserably. And yes, firefighters do stupid things to pass the time at the station. Anyway, I had a frozen gluten free pie shell from Whole Foods in the freezer begging to be used. I simply use the recipe from the Libby's canned pumpkin.
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!!!


  1. I'll take pumkin pie anytime of the year! Today would be good.

  2. Looks 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?

  3. Your 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.

    I 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.