Cynthia Ferich

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Our favorite gluten-free Pumpkin Pie

November 1, 2011 By Cynthia Ferich

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With Thanksgiving only a few weeks away, do you have a friend or family member that may enjoy a gluten-free dessert?

Our Favorite Gluten-free Pumpkin Pie

¼ cup sugar
½ cup sweet rice flour, quinoa flour (or gluten-free baking mix)
1 teaspoon baking powder
¼ teaspoons alt
2 tablespoons butter, melted
1-13oz can evaporated milk
2 eggs
1-16 oz can pumpkin
1-1/2 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
Whipped cream for serving (Optional)

Pre-heat oven to 350 degrees.  Butter a 9-1/2 inch pie plate.  Beat all ingredients until smooth – 1 minute in a blender on high, or 2 minutes with a hand mixer.  Pour into the prepared pie plate.  Bake for 50-55 minutes until custard is set and knife inserted in the center of the pie comes out clean.  Cool and refrigerate.  Serve with whipped cream and a sprinkling of cinnamon.

Note:  For dairy-free options, replace the evaporated milk with almond milk; replace the whipped cream for a dairy-free topping or dairy-free ice cream.

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Filed Under: Desserts, Gluten-Free Recipes, Pies, Recipes, Thanksgiving

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