Gluten-free Pumpkin Pie for #Thanksgiving from author @DarylWoodGerber

From Daryl aka Avery:

Thanksgiving. A time for family.  A time for giving thanks. A time for good memories.

I love where I live and the memories are poignant in my home right now. Thanksgiving was one of my husband's favorite holidays. The football games, the food, the family. I'm doing everything I can to make this a day to remember, down to making desserts that I know everyone loves.

Most particularly, I love pumpkin pie, but because of the crust, I cannot eat a store-bought pie. So I make my own. Using a REGULAR flour pie shell is the only reason a pumpkin pie isn’t gluten-free. I thought giving those of you who need to eat gluten-free a GF tip might be a nice touch seeing as, at this time of year, practically everything has gluten in it, from casseroles to gravy to stuffing.

I either make my own crust using gluten-free flour - it's real easy and I've shared it many a time when I've shared a pie or quiche recipe - or I pick up a couple in the freezer, which is what I did this year! There are a lot of good brands nowadays.

And then I make my favorite recipe for pumpkin pie. A no-fail recipe by Libby's, a brand of Nestle's, the maker of Libby's 100% Pure Pumpkin. I've used this recipe for years. I hope "she" doesn't mind I share it. How could she? It's on the back of her cans and all over the Internet. 

Enjoy!

Gluten-Free Pumpkin Pie

Ala Libby’s

 (Makes 2 8-inch pies plus 4 custard tarts)

Ingredients:

2 unbaked gluten-free pie shells

Note:  The only size I find is a set of 8-inch pie shells, which is why this also makes tarts! Also, you will need parchment paper and 1 cup of regular rice.  

1 ½ cups sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

4 large eggs

1 can (29 ounce) Libby’s 100% Pure Pumpkin

2 cans (12 fl. Oz. each) Carnation* Evaporated Milk

*Whipped cream, if desired

Directions:

In the pie shells, set a round of parchment paper and ½ cup rice.

In a preheated oven set to 400 degrees F, bake the pie shells for 5-8 minutes, until lightly cooked. Remove from oven and set aside.

Turn the oven up to 425 degrees F.

In a large mixing bowl, mix the sugar, salt, and spices. Add the eggs and whip with a blender for 30 seconds until fluffy.

Add the pumpkin and whip for another 30 seconds.  Slowly add the evaporated milk and blend again for about 30 seconds.

Remove the parchment paper and rice from the pie shells.

Pour the pumpkin mixture into the pie shells and 4 custard tart dishes.  Set the dishes on a baking tray.

Carefully set the pies and tarts in the oven (the mixture is very wobbly). If desired, cover the edges of the pie crust with foil so they won’t overcook. You can even set a piece of foil on top of that if your oven cooks “hot.”

Bake the pies and custards for 15 minutes. Reduce the temperature and cook the pies for 40-50 minutes, until a toothpick or knife comes out clean.  (My oven was 40 minutes tops!)

Remove from oven and let cool completely for 2 hours. May be served room temperature or cold. With whipped cream, if desired. *Note, if not served within 3 days, remember to refrigerate. The pumpkin filling will, um, grow, after a few days.

The custard does pull away from the side, but whipped cream will fix that "visual".

Daryl Wood Gerber aka Avery Aames

Tasty ~ Zesty ~ Dangerous!

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