Glutenista's Favorite Gluten-Free Pumpkin Pie Recipe
Gluten Free Pumpkin Pie Crust
1 Pre-made Gluten Free Pie Crust (Glutenista recommends the Gluten Free Pie Crust from Whole Food's Gluten-Free Bakehouse)
Gluten Free Pumpkin Pie Filling
1 ¾ cup Pumpkin Puree
2 each Eggs
1 cup Heavy Cream
½ tsp. Salt
2/3 cup Sugar
1 Tbsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp. Ground Ginger
Prehead oven to 350 degrees. Add all gluten-free pumpkin pie filling ingredients to a large bowl and mix well. Bake 35 - 40 minutes. Check to see if the pie is done (best method is to insert a toothpick or fork spoke into middle of pie. If it does not come back clean, return to oven until done.
Whipped Cream Topping
2 cups Heavy Cream
½ Tbsp Pure Vanilla extract
3 Tbsp Extra Fine or Powdered Sugar
Chill metal mixing bowl and beaters. Place all ingredients in bowl and whip until stiff. Spread evenly over fully cooled pie. If desired, drizzle with caramel sauce. Enjoy!
1 Pre-made Gluten Free Pie Crust (Glutenista recommends the Gluten Free Pie Crust from Whole Food's Gluten-Free Bakehouse)
Gluten Free Pumpkin Pie Filling
1 ¾ cup Pumpkin Puree
2 each Eggs
1 cup Heavy Cream
½ tsp. Salt
2/3 cup Sugar
1 Tbsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp. Ground Ginger
Prehead oven to 350 degrees. Add all gluten-free pumpkin pie filling ingredients to a large bowl and mix well. Bake 35 - 40 minutes. Check to see if the pie is done (best method is to insert a toothpick or fork spoke into middle of pie. If it does not come back clean, return to oven until done.
Whipped Cream Topping
2 cups Heavy Cream
½ Tbsp Pure Vanilla extract
3 Tbsp Extra Fine or Powdered Sugar
Chill metal mixing bowl and beaters. Place all ingredients in bowl and whip until stiff. Spread evenly over fully cooled pie. If desired, drizzle with caramel sauce. Enjoy!
