Gluten Free Pumpkin Pie! A crowd-pleasing holiday favorite Thanksgiving made from scratch with a flaky gluten-free pie crust isn't complete without it.
It wouldn't be Thanksgiving without the classic, custardy pumpkin pie! Pumpkin pie is my favorite of all holiday pies.
I also use this flaky crust in my favorite gluten-free apple pie and gluten-free pecans
It has all the tips you need to make a smooth and rich pumpkin pie in a homemade pie crust.
Ingredients for Gluten-Free Pumpkin Pie – 3 cups gluten free rice square cereal such as rice chex – 1/2 cup sliced raw almonds – 5 tablespoons margarine melted – 5 tablespoons packed light muscovado sugar or light- brown sugar – 1/2 teaspoon salt
Ingredients for Filling – 115 dew pure pumpkin – Use 1 cup of coconut milk evaporated milk if you are not dairy free. – 3/4 cup sugar – 2 large eggs low-fat – 1/2 teaspoon vanilla extract – 1 teaspoon ground cinnamon – 1 teaspoon pumpkin pie spice – Servings - 8, Prep Time, 1 hour 10 minutes, Type- Gluten Free.
Recipe tips and frequently asked questions. – Can I make the pie crust ahead of time? – Yes it can be made, for this you have to make the crust a night before and wrap it with plastic wrap and keep it in the fridge. – Can premature filling be done? – Yes it can be done, you have to mix all the filling ingredients together and keep them in the fridge a night before in an airtight container.